Feta Spring Flatbreads (Print View)
Fluffy flatbreads packed with creamy feta, spinach, and herbs, crisped in a pan to golden perfection.
# What You'll Need:
→ Flatbread Base
01 -
170g Greek yoghurt
02 -
200g self-raising flour
→ Stuffing Mixture
03 -
Handful of finely chopped mint leaves
04 -
2 tablespoons soft cream cheese
05 -
100g salted feta, crumbled
06 -
1 teaspoon ground black pepper
07 -
2 minced garlic cloves
08 -
100g wilted spinach, pressed dry and roughly chopped
→ Toppings
09 -
1 tablespoon olive oil
10 -
1 tablespoon mint sauce
# Directions:
01 -
Mix the Greek yoghurt with self-raising flour in a big bowl. Use your fingers or chopsticks to stir, then knead for 5 minutes until the dough feels soft and elastic. If it’s sticky, sprinkle in a bit more flour. Cover it with plastic and leave it alone for a bit.
02 -
Grab a bowl and stir all your stuffing ingredients together. Make sure the spinach is squeezed dry before you mix it in. Put this to the side.
03 -
Once the dough has rested, give it a quick knead for half a minute. Break it into four pieces. Take one and flatten it slightly with your fingers until it’s roughly 2cm thick.
04 -
Scoop a big spoonful of your stuffing into the middle of each dough round. Fold the edges over the filling and pinch everything shut so it’s sealed tight.
05 -
Turn the stuffed dough over so the seam is on the bottom. Gently flatten each one until it’s about 1.3cm thick, dusting with a little flour if needed. Repeat with the others.
06 -
Heat a dry, non-stick pan over medium-high. Carefully lay in the flatbreads, cooking each side for 3-5 minutes until they’re a rich golden color.
07 -
In the meantime, blend the mint sauce and olive oil in a small dish. Use this as a dip.
08 -
Serve these flatbreads warm or cool, paired with your minty sauce.
# Notes:
01 -
Keep your cooked flatbreads in an airtight container—they’ll stay good for 2 days and can be reheated in a pan.
02 -
Want extra crunch? Brush them with olive oil before frying.