I’ve always believed flatbreads are culinary canvases for creativity, but these Italian stuffed versions took my obsession to new heights. During my time in Rome, I stumbled upon a neighborhood bakery where an elderly woman folded spinach and ricotta into the most delicate dough pockets. The contrast between the crisp exterior and the creamy, herb-infused filling was revelatory. What makes these special isn’t complexity but rather the perfect balance of textures – that magical moment when the golden crust gives way to the molten filling inside.
The Story
These spinach and cheese stuffed flatbreads draw inspiration from traditional Italian cuisine, where necessity often birthed ingenious ways to transform humble ingredients. While similar to calzones, these are lighter, more delicate – ideal for a satisfying lunch or impressive appetizer. The technique I’m sharing bridges old-world tradition with modern efficiency, giving you restaurant-quality results without unnecessary steps.
As with my Vietnamese caramelized pork ribs, the magic lies in simple ingredients transformed through technique.
Ingredients Spotlight
For the dough:
- 250g (2 cups) all-purpose flour
- 120ml (½ cup) warm water
- 30ml (2 Tbsp) olive oil
- 5g (1 tsp) salt
- 5g (1½ tsp) instant yeast
For the filling:
- 450g (1lb) fresh spinach, wilted and squeezed dry
- 300g (10.5oz) whole milk ricotta
- 80g (⅔ cup) grated Parmesan
- 1 small garlic clove, microplaned
- Zest of half a lemon
- ¼ tsp freshly grated nutmeg
- Salt and freshly cracked pepper
Step-by-Step Guide
1. Combine flour, salt, and yeast in a large bowl. Make a well in the center, add olive oil and warm water. Mix until a shaggy dough forms, then turn onto a floured surface and knead for 5 minutes until smooth and elastic.
2. Place dough in an oiled bowl, cover, and let rise for 45 minutes at room temperature until doubled in size.
3. Meanwhile, thoroughly squeeze excess moisture from wilted spinach (critical step!), then roughly chop. Mix with ricotta, Parmesan, garlic, lemon zest, nutmeg, salt and pepper in a bowl. Taste and adjust seasoning.
4. Divide risen dough into 6 equal portions. On a lightly floured surface, roll each into a 7-inch (18cm) circle. The dough should be thin but not translucent – about 2-3mm thick.
5. Spread 3-4 tablespoons of filling over half of each circle, leaving a 1cm border. Fold the empty half over and press edges firmly to seal. Create a decorative border by folding and pinching, or press with fork tines.
6. Heat a cast-iron skillet over medium heat. Brush flatbreads with olive oil and cook for 3-4 minutes per side until golden brown and crisp. Alternatively, bake at 425°F (220°C) for 12-15 minutes.
Chef’s Note: The key to crispy, not soggy, flatbreads is removing every bit of excess moisture from your spinach. After wilting, I wrap it in a clean kitchen towel and literally wring it out like I’m angry at it. This step alone elevates your result from good to exceptional.
Expert Techniques
Temperature control is everything with these flatbreads. If pan-frying, maintain medium heat – too hot and the exterior burns before the dough cooks through; too cool and they’ll absorb oil and become greasy. Look for a gentle sizzle when you place them in the pan.
For a next-level filling, try my technique from Basque chicken stew – slowly caramelize a finely diced onion until golden before adding to your spinach mixture. This adds remarkable depth without overwhelming the delicate ricotta.
Presentation & Pairing Ideas
Serve these golden pockets warm, cut in half to reveal the vibrant green filling. A simple side of roasted cherry tomatoes with balsamic glaze creates a beautiful color contrast while complementing the flavors. For a complete meal, pair with a peppery arugula salad dressed with lemon and olive oil.
Wine-wise, a crisp Vermentino or Pinot Grigio works beautifully, cutting through the richness of the cheese. For beer lovers, a Belgian witbier with its subtle citrus notes creates a perfect harmony.
For a sweet ending, my raspberry French macarons offer the perfect light finish.
These flatbreads welcome personal interpretation – try substituting goat cheese for some of the ricotta, add fresh herbs like basil or mint, or include sun-dried tomatoes for a Mediterranean twist. The technique remains the same, but the flavor becomes uniquely yours. Remember, recipes are roadmaps, not rulebooks – your kitchen, your rules! 🌿✨