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🍽️ Flatbread stuffed with spinach, potato cubes and yogurt

325 kcal · 30 min · 4 servings

Ingredients

• 2 handfuls baby spinach
• 3 tomatoes
• 1 onion
• 350 g boiled potato (from the day before)
• salt
• pepper (from the mill)
• 2 tsp curry powder
• 0.5 tsp fennel seeds
• 300 g yogurt
• 4 pita breads

Instructions

1. 1. Wash the spinach thoroughly.
2. 2. Spin the spinach dry.
3. 3. Cut the spinach into thin strips.
4. 4. Dip the tomatoes into boiling water for about 30 seconds.
5. 5. Rinse the tomatoes immediately under cold water.
6. 6. Peel the skin off the tomatoes.
7. 7. Halve the tomato fruits.
8. 8. Remove the seeds from the tomatoes.
9. 9. Cut the tomato flesh into small cubes.
10. 10. Peel the onion.
11. 11. Cut the onion into small cubes as well.
12. 12. Peel the potatoes.
13. 13. Cut the potatoes into small cubes.
14. 14. Place the cut spinach, potato cubes, tomato cubes, and onion cubes into a bowl.
15. 15. Season the mixture with salt.
16. 16. Season the mixture with pepper.
17. 17. Season the mixture with curry powder.
18. 18. Season the mixture with fennel.
19. 19. Add the yogurt to the vegetable and potato mixture.
20. 20. Mix everything well together.
21. 21. Warm the flatbreads in a dry pan.
22. 22. Turn the breads so that both sides become warm.
23. 23. Carefully open the breads to form pockets.
24. 24. Fill the breads with the spinach-yogurt mixture.
25. 25. Serve the stuffed breads immediately.

Nutrition per serving

• kcal: 325
• Protein: 13 g · Fett/Fat: 4 g · Carbs: 58 g