Spinach wraps with gyros
easy
60 mins
60 mins
Ingredients
- 100 g young leaf spinach
- 300 g Flour
- 7-10 Tbsp Salt
- 7 TABLESPOONS Olive oil
- 2 Tomatoes
- 250 g Cucumber
- 1 small red pepper
- 100 g Kalamata olives without stone
- 1/2 bunch Parsley and chives
- 1 TABLESPOON light balsamic vinegar
- 7-10 Tbsp Pepper
- 600 g Gyros meat (marinated ready to cook)
- 150 g Feta cheese
- 7-10 Tbsp Flour
- 7-10 Tbsp Oil
Directions
- 1
Sort the spinach, wash and drain. Puree with 100 ml water. Mix flour and 2 teaspoons of salt in a bowl. Add 4 tablespoons of oil and gradually add the spinach water, knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rest for about 20 minutes.
- 2
In the meantime wash, clean and chop the tomatoes. Wash and clean the cucumber and cut or slice it thinly. Peppers clean, wash and cut into thin strips. Cut olives into slices. Wash herbs, shake dry. Pluck leaves from the parsley and chop. Cut chives into small rolls. Mix everything with 2 tablespoons of oil and vinegar. Season with salt and pepper.
- 3
Divide the dough into 8 pieces. Roll out to 8 thin round flat cakes (approx. 20 cm Ø) on a floured work surface. Brush a coated pan with a little oil, heat up. Bake the flat cakes one after the other on each side until the dough starts to bubble. Keep warm by stacking them on top of each other. Heat 1 tablespoon of oil in a frying pan. Fry the gyros until golden brown. Crumble the cheese. Cover the flat cake with the salad, gyros and cheese. Fold up and arrange.
Nutrition Facts
770 kcal
59 g
40 g
43 g
Categories & Tags
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