My new quest in the kitchen is to find tasty vegetarian lunches that are quick and simple to prepare. Often I find recipes by browsing blogs and cooking sites like I did with this one, which was originally for spinach and yoghurt flatbreads.
Working so close to home means that I usually prepare my lunch on arrival. But, I need to have an idea of what I want to make before I get there otherwise I lose time hunting for ingredients. I also want to make things that use only a few ingredients and are simple to prepare to maximise my time at home. Of course, it has to fill me up and taste good too. This recipe is the kind of thing I want to be making.
Spinach isn’t just good for Popeye
Spinach was a superfood before we even knew about superfoods! It is loaded with antioxidants such as vitamin C and beta-carotene, as well as zeaxanthin and lutein. The latter two big words there act like suncream for the eyes and also guards against macular degeneration. Vitamin K, which plays a vital role in cardiovascular and bones health, is there in abundance with one cup full providing almost double to daily requirement. You also can’t ignore that spinach is a fantastic course of vegetarian iron which, amongst other things, keeps your hair and nails healthy and strong.
A few adjustments
This recipe called for flatbreads. Sadly my local convenience food outlet doesn’t stock flatbreads and I can’t prepare them that quickly. So, I opted to deviate from the original recipe by using wholemeal pitta bread as a good alternative. I also went for Greek yoghurt too as I prefer that and switched the olive oil for a low-calorie spray alternative. I really think it worked too as it was delicious.
Make 1 pitta (in two halves)
- A few sprays of low-calorie spray oil (i.e. Fry Lite)
- 1/2 Onion, finely chopped
- 1 garlic clove, crushed
- 50g of baby spinach leaves
- 3-4 tblsp of fat-free plain Greek yoghurt
- A pinch of chilli flakes
- Salt, pepper & paprika to season
- 1 wholewheat pitta bread
- Heat the oil in a small non-stick fry pan (I use a ceramic one – it’s brilliant!)
- Add the onion and cook over a medium heat until just browning
- Add the garlic and cook for a further minute (it seems obvious to say it but don’t let the garlic burn)
- Throw in the spinach (actually don’t throw it you might miss) and stir
- Cook over a low heat, while stirring, until the spinach has wilted
- Spread the contents of the pan on a plate to cool
- Warm you pitta bread with your prefered method (I use the toaster)
- Chop it in half (if feeling particularly cheffy do it at a jaunty angle) and gently pop the halves open
- Once the mixture has cooled mix with 3 tbsp of the yoghurt and chilli flakes in a bowl and add salt & pepper to taste, add more yoghurt if you want a less thick mixture
- Fill each half of the pitta bread and sprinkle with paprika to finish
- Calories – 248 kcal
- Carbohydrates – 45g
- Fat – 2g
- Protein – 12g
- Sodium (salt) – 4g
- Sugar – 0g
I actually toasted two pittas when I made this not realising the portions wouldn’t do two of them. So with the other, I cut it into strips and ate it with some avocado mashed with garlic powder and pepper.
This is a great tasting, healthy and nutritious lunch option that I hope you will try.
For a different take on this recipe check out this one on the Martha Stewart site.
Have you also tried my Simple, Delicious Risotto?
Thanks for reading.