Spinach and leek flatbread

spinach and leek flatbread

Makes one 28 x 33 cm (11 x 13 inch) spinach and leek flatbread, that can be cut into 16 squares.



For the dough

  • 1 teaspoon dry yeast
  • 135 ml (1/2 cup + 1 TBSP) warm water
  • 155 gr (1 cup or 5.5 oz) all-purpose flour + about 1/2 cup for kneading
  • 1 1/2 TBSPs sunflower oil
  • 2 TBSPs Tamari soy sauce


  • 23 tablespoons olive oil
  • 300 gr (10.5 oz) spinach, stems removed, roughly chopped
  • 2 large leeks (about 450 gr or 1 pound), trimmed and sliced into rounds
  • 200 gr (7 oz) mozzarella (aged), sliced
  • 2 TBSPs grated Parmesan
  • 1 teaspoon salt


  1. First make the dough:
    In a small bowl, combine the warm water and yeast. Once the yeast dissolves, transfer it to a large bowl, together with the flour and whisk it in. Lastly, add the sunflower oil and soy sauce. Whisk the ingredients and start kneading the dough. Once it comes together, transfer it to a floured surface. Add more flour whenever it gets sticky and knead until you get an elastic, soft, but not sticky ball of dough.
  2. Put it back into the bowl, cover with a kitchen towel and keep in a warm place until it almost doubles in size; at least 25 minutes.
  3. Meanwhile, preheat the oven to 200 degrees C (392°F) and grease a baking tray with sunflower oil.
  4. Prepare the spinach and leeks:
    Heat about 1/2 tablespoon olive oil in a skillet over high heat. Add the chopped spinach, sprinkle it with 1/2 teaspoon salt and cook, stirring occasionally, until wilted. This should take a few minutes tops.
  5. Transfer the spinach to a sieve, placed over a bowl, to drain the excess liquid.
  6. Add another tablespoon of olive oil to the skillet, once it warms up toss in the leeks and sprinkle with about 1 teaspoon of salt. Cover with a lid and let cook for a few minutes until they are tender and golden (to golden brown) in color. Set aside.
  7. When the dough has almost doubled in size, transfer it to a floured surface and roll it out in a square or rectangular shape that fits your pan (about 28×33 cm). Transfer to the baking tray and lightly brush with olive oil.
  8. Assemble: scatter the drained spinach over the dough, add the sliced mozzarella, top with leeks and lastly sprinkle Parmesan over that.
  9. Bake for 10-15 minutes, until the cheese is melted and bubbly.
  10. Once baked, let it sit for a few minutes, then serve cut in squares.


You can find more detailed instructions for dough making here – my easy pizza dough.

You don’t have to use the soy sauce and can just substitute it with salt, but I think the soy sauce makes this dish more exciting.

If you don’t have spinach, Swiss chard is great too.

Aged mozzarella is the dry sister of classic mozzarella. It’s usually sold tightly wrapped in plastic and shaped like a log. Where I live it’s labeled as “cuisine” or “cooking” mozzarella, because as the name suggests it’s best for cooking. It isn’t as moist as classic mozzarella and therefore won’t add extra water to whatever dish you’re cooking. If you can’t find it, use the regular mozzarella instead. But once the flatbread is baked, let it sit in the pan for 5-10 minutes, this will help everything stick together more.

This flatbread tastes good cold too.