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🍽️ Stuffed Flatbreads "Power Pocket"

370 kcal · 30 min · 4 servings

Ingredients

• 300 g spinach (frozen)
• 400 ml milk (1.5% fat)
• 42 g yeast (1 cube)
• salt
• 1 bunch flat-leaf parsley
• 300 g fine whole wheat flour
• 300 g cornmeal
• 200 g potatoes
• 100 g onions (2 onions)
• 2 tbsp pine nuts
• 2 tbsp olive oil
• 1 tsp paprika powder (sweet)
• pepper
• 4 tbsp grainy cream cheese
• 30 g feta cheese
• 2 tbsp condensed milk (4% fat)

Instructions

1. 1. Let the spinach thaw according to the package instructions.
2. 2. Warm the milk in a pot.
3. 3. Pour the lukewarm milk into a large bowl.
4. 4. Crumble the yeast with your fingers.
5. 5. Stir the yeast and 1 teaspoon of salt into the milk.
6. 6. Wash the parsley.
7. 7. Shake the parsley dry.
8. 8. Pluck the parsley leaves off the stems.
9. 9. Finely chop the parsley.
10. 10. Set aside 2 tablespoons of the chopped parsley for the filling.
11. 11. Add the remaining parsley to the bowl with the milk.
12. 12. Mix the two types of flour together.
13. 13. Sift the flour into the yeast milk.
14. 14. Knead the dough until smooth and elastic using the dough hooks of a hand mixer.
15. 15. Cover the bowl with a kitchen towel.
16. 16. Let the dough rise in a warm place for 30 to 40 minutes.
17. 17. Wait until the dough volume has roughly doubled.
18. 18. Wash the potatoes.
19. 19. Peel the potatoes.
20. 20. Grate the potatoes coarsely using a box grater.
21. 21. Peel the onion.
22. 22. Dice the onion finely.
23. 23. Squeeze the thawed spinach.
24. 24. Finely chop the squeezed spinach.
25. 25. Toast the pine nuts in a small non-stick pan without fat.
26. 26. Set the toasted pine nuts aside.
27. 27. Heat the oil in a second, large pan.
28. 28. Sauté the onions until translucent.
29. 29. Add the grated potatoes and chopped spinach to the onion.
30. 30. Fry the mixture until the liquid has evaporated.
31. 31. Stir in the reserved parsley and paprika powder.
32. 32. Season the filling with salt and pepper to taste.
33. 33. Set aside the curd cheese.
34. 34. Crumble the feta cheese directly over the pan.
35. 35. Gently mix the feta cheese into the filling.
36. 36. Let the filling cool down.
37. 37. Knead the dough again briefly.
38. 38. Divide the dough into 8 equal portions.
39. 39. Roll each portion into a round flatbread about 12 cm in diameter.
40. 40. Place one portion of the potato-spinach mixture in the center of each flatbread.
41. 41. Sprinkle the filling with the pine nuts.
42. 42. Fold the flatbreads into half-moon shaped pockets.
43. 43. Press the edges of the pockets together firmly.
44. 44. Brush the pockets with condensed milk.
45. 45. Line a baking sheet with baking paper.
46. 46. Place the pockets on the baking sheet.
47. 47. Preheat the oven to 200 °C (convection 180 °C, gas: setting 3).
48. 48. Bake the pockets in the preheated oven for about 20 minutes.

Nutrition per serving

• kcal: 370
• Protein: 15 g · Fett/Fat: 8 g · Carbs: 57 g