These spinach and herb stuffed flatbreads are crisp and golden on the outside, with a savory filling of spinach, fresh herbs and sweet fried onions. They are endlessly snackable — serve them warm as a vegetarian lunch, appetizer or side. For more spinach ideas, try our Cheese and Spinach Pie and Spinach Crepes with Tuna and Egg.
Ingredients
- 700 g (5 1/2 cups) all-purpose flour
- 350-400 ml (1 1/2 to 1 3/4 cups) water
- 250 g (9 oz) fresh spinach
- 150 g (5 oz) fresh dill, parsley and green onions, chopped
- 2 onions, diced
- Salt and spices to taste
- Vegetable oil for frying
Instructions
- Pour the water into a large bowl, add a pinch of salt and pour in the flour. Knead into a smooth dough and let it rest for 30 minutes. Meanwhile, make the filling.
- Saute the diced onions in vegetable oil until golden. Chop the spinach, dill, parsley and green onions, then mix with the fried onions. Season with salt and ground pepper.
- Divide the dough into small pieces and roll each out thinly. Spoon on the filling and seal the edges – make them round or half-moon shaped like chebureki.
- Fry on both sides in hot vegetable oil until golden brown.
Tips
- Roll the dough thin so the flatbreads cook through and turn crisp.
- Keep the filling well seasoned and squeeze out excess moisture to avoid soggy centers.
- allrecipes.com has more inspiration for homemade flatbreads and stuffed breads.
Nutrition: per 100 g: 193 kcal, protein 9.5 g, fat 9.7 g, carbs 16.9 g