Greek · Lunch
Spinach and Cheese Stuffed Flatbread (Low-Calorie)
A single Greek-style flatbread stuffed with wilted spinach, feta and a light touch of egg, baked rather than fried to keep it lean. Garlic, dill and lemon brighten the filling, while thin whole-wheat dough replaces heavier pastry, yielding a savoury, portable meal under 400 calories.
$3
20 minsPrep
18 minsCook
38 minsTotal
MediumLevel
Nutrition per serving
378Calories
17gProtein
13.7gFat
49.2gCarbs
4.2gSugar
8.5gFiber
715mgSodium
68mgChol
5.5gSat Fat
760mgPotassium
270mgCalcium
5.1mgIron
0.6mcgVitamin B12
22mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Combine whole-wheat flour, baking powder and salt in a bowl; stir in warm water and 1/2 tsp olive oil until rough dough forms. Rest the dough on a floured surface for 15 minutes until smooth and elastic.
2
Warm remaining 1/2 tsp olive oil in a small skillet over medium heat. Add onion and garlic, sweat 2 minutes until translucent, then add spinach and stir 2 minutes until fully wilted and liquid evaporates.
3
Transfer spinach mixture to a bowl, cool 2 minutes, then fold in feta, dill, lemon juice and beaten egg until combined.
4
Roll dough into an 8-inch round on a floured surface, spoon filling onto one half, fold over and press edges firmly to seal. Bake on parchment-lined sheet at 400°F for 16 minutes, flipping once, until golden brown and firm.
5
Plate
Transfer flatbread to a plate, let stand 2 minutes, then slice in half and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10 oz280g fresh spinach
- 2.2 oz60g feta cheese, crumbled
- 2 tbsp2 tbsp fresh dill
- 2 clove2 clove garlic
- 11 small onion
- 2 tsp2 tsp olive oil, divided
- 1 cup120g whole-wheat flour, plus extra for dusting
- 1/2 cup120ml warm water
- 1/2 tsp1/2 tsp baking powder
- 2 pinch2 pinch salt
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp egg, beaten
