Greek · Lunch
Spinach and Cheese Stuffed Flatbread (Gluten-Free)
A gluten-free Greek flatbread made with rice and buckwheat flour dough, pan-seared and folded around sautéed spinach, feta and ricotta with garlic, lemon zest, and dill. The filling is bound with egg for structure, and the flatbread is finished crisp outside with a molten, tangy interior.
$4
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
532Calories
28gProtein
26.3gFat
47.2gCarbs
3.2gSugar
5.7gFiber
1812mgSodium
356mgChol
14.2gSat Fat
520mgPotassium
621mgCalcium
3.8mgIron
1.4mcgVitamin B12
14mgVitamin C
vegetarian
gluten-free
high-fiber
gluten-free
Instructions
1
Prep
Whisk rice flour, buckwheat flour, tapioca starch, and salt in a bowl; stir in warm water and 1 tbsp olive oil until a soft, tacky dough forms.
2
Rest
Cover the dough and let it sit at room temperature for 20 minutes until the starches hydrate.
3
Sauté
Heat a small skillet over medium with olive oil; add minced garlic and onion, cooking 3–4 minutes until translucent, then add spinach and cook 2–3 minutes until wilted. Stir in feta, ricotta, beaten egg, dill, lemon zest, and black pepper until combined.
4
Sear
Heat a nonstick skillet over medium with olive oil; cook the stuffed flatbread 4–5 minutes per side until golden brown and filling is molten.
5
Plate
Transfer to a plate, slice into wedges, and serve warm with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g feta cheese
- 2.8 oz80g ricotta cheese
- 7 oz200g spinach
- 1 cup120g rice flour
- 1/2 cup60g buckwheat flour
- 2 tbsp16g tapioca starch
- 2/3 cup160ml warm water
- 2 tbsp2 tbsp olive oil, plus extra for pan-searing
- 2 clove2 clove garlic
- 2 tsp2 tsp fresh dill
- 11 small onion
- 22 small eggs, beaten
- 1/2 tsp1/2 tsp lemon zest
- pinch of salt
- pinch of black pepper
