Leek & Spinach Stuffed Flatbread [vegan]
Filled with Mediterranean flavours, these leek & spinach stuffed flatbread are perfect whenever you crave a savoury snack or light bite.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
FLATBREAD DOUGH
- 275 g strong white bread flour
- 1 tsp salt
- 180-190 ml water
- 2 Tbsp olive oil
FILLING
- 3 Tbsp olive oil
- 4 shallots
- 2 garlic cloves
- 250 g leek
- 100 g spinach
- 6 large sun-dried tomatoes in oil
- 12 pitted Kalamata olives
- 30 g basil
- lemon juice to taste
- salt & pepper
Instructions
- Start by making the dough. In a large bowl, mix together the flour, salt, water and olive oil. Knead by hand on a lightly floured surface until you get a smooth and elastic dough.
- Alternatively, you can also use a food mixer fitted with a dough hook kneading for 5 mins under medium speed.
- Leave the dough to rest in a bowl covered with a damp cloth or cling film while you prepare the filling.
- Cut the leeks into very fine slices. If you have one, a mandoline works perfectly here.
- Chop the spinach into very fine strips.
- Chop the shallots finely and grate the garlic cloves.
- Heat some olive oil in a large frying pan. Add the finely chopped shallot and fry gently until soft. Add the leeks, spinach and garlic to the pan. Cook for around 10 minutes until the leeks are cooked.
- Add finely chopped sun-dried tomatoes, finely chopped Kalamata olives and finely chopped basil. Cook together for another 5 mins. Season to taste with lemon juice, salt and pepper. Set aside.
- Split the dough into 4 equal pieces. On a floured surface, shape each piece into a small ball. Using a rolling pin, roll out each one to a circle of around 23cm [9 inches] diameter.
- Heat up a non-stick frying pan (or pancake pan) under high heat.
- Place a quarter of the vegetable filling onto the top half of the first dough circle. Spread the filling to a semi-circle shape, leaving a 2cm [0.8 inch] edge. Brush the edge of the semi-circle with water. Fold the other side of the dough over the filling. Gently press the edges to close the flatbread. Gently pat the filling down so it is evenly distributed.
- Transfer the first flatbread to the frying pan. Pan-fry it dry for 3-4 minutes on each side without adding any oil to the pan. Watch that the flatbread does not burn and reduce the heat if necessary.
- Assemble and cook the rest of the flatbreads following steps 11 and 12, while the other flatbreads are cooking.
- If you wish to keep the flatbreads warm, transfer the cooked flatbreads to an ovenproof dish and keep them in a warm oven while you pan-fry the rest.
- Serve hot or warm.
Nutrition
Serving: 200gCalories: 498kcalCarbohydrates: 66gProtein: 11gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 828mgPotassium: 508mgFiber: 5gSugar: 5gVitamin A: 3889IUVitamin C: 23mgCalcium: 107mgIron: 3mg