Potato and Spinach Stuffed Flatbread

Our favourite stuffed flatbreads are made for picnics and a long weekend. These potato and Spinach Stuffed Flatbread are not only delicious, but this recipe is also low in fat, carbs, and the flavourings are based on actual vegetables that are in season in the UK.

Stuffed flatbread, the last of this week’s spinach recipes, includes potatoes, garlic and various spices and herbs used in Indian cooking. Paired with some sliced cheese or plain yogurt, this dish is quite filling and tasty. Enjoy!

Potato and Spinach Stuffed Flatbread

Ingredients

1 medium potato, peeled
1 cup chopped spinach, thawed and drained well
1 large pita pocket or Naan
1 teaspoon minced garlic
freshly ground black pepper and sea salt
1/2 teaspoon cumin
1/2 teaspoon turmeric
pinch of dried chili pepper
1 teaspoon olive oil

Directions

1. Put the potato in a small saucepan and add water and a pinch of salt and cover
2. Bring to a boil over high heat, then turn the heat down and cook until the potato is tender, around 15 – 20 minutes and then drain.
3. Mash the potato with the salt, pepper, cumin, turmeric and chili and adjust the seasoning to your liking. Set aside (note: the turmeric will turn the mashed potato bright yellow, pictured below).
4. Heat oil in a small skillet over medium-high heat. Add the garlic and cook until golden. Add the spinach and cook for another 3 – 5 minutes.
5. In a mixing bowl combine the mashed potato and spinach. Season with salt and pepper.
6. Slice just the front part of the pita or Naan in half and make sure to keep the pocket in tact.
7. Mound a few tablespoons of the filling into the center of the pocket and press together to form a pouch.
8. Repeat and create a second pouch.
9. Brush the top of the pouch with olive oil. Place in the toaster and bake until the top is golden brown.

Potato and Spinach Stuffed Flatbread

Ingredients
  

  • 1 medium potato peeled
  • 1 cup chopped spinach thawed and drained well
  • 1 large pita pocket or Naan
  • 1 teaspoon minced garlic
  • freshly ground black pepper and sea salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • pinch of dried chili pepper
  • 1 teaspoon olive oil

Instructions
 

  • Put the potato in a small saucepan and add water and a pinch of salt and cover
  • Bring to a boil over high heat, then turn the heat down and cook until the potato is tender, around 15 – 20 minutes and then drain.
  • Mash the potato with the salt, pepper, cumin, turmeric and chili and adjust the seasoning to your liking. Set aside (note: the turmeric will turn the mashed potato bright yellow, pictured below).
  • Heat oil in a small skillet over medium-high heat. Add the garlic and cook until golden. Add the spinach and cook for another 3 – 5 minutes.
  • In a mixing bowl combine the mashed potato and spinach. Season with salt and pepper.
  • Slice just the front part of the pita or Naan in half and make sure to keep the pocket in tact.
  • Mound a few tablespoons of the filling into the center of the pocket and press together to form a pouch.
  • Repeat and create a second pouch.
  • Brush the top of the pouch with olive oil. Place in the toaster and bake until the top is golden brown.

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