Feta Spring Flatbreads
Delicious and versatile flatbreads filled with creamy feta, fresh spinach, and mint, perfect for any occasion.
Ingredients
Flatbread Dough
- 200 g self-raising flour Can substitute with gluten-free flour
- 170 g Greek yogurt
Filling
- 100 g feta, crushed Can replace with plant-based cheese for vegan option
- 2 tbsp cream cheese Can replace with plant-based cream cheese for vegan option
- Handful mint leaves, finely chopped
- 100 g spinach, wilted with boiling water, squeezed, and roughly chopped Spinach can be substituted with cooked kale
- 2 cloves garlic, minced
- 1 tsp black pepper
- 1 tbsp mint sauce
- 1 tbsp olive oil
Instructions
Preparation
- Measure out the self-raising flour and Greek yogurt into a large bowl. Ensure all filling ingredients are ready.
- Mix the flour and yogurt using chopsticks or your hands. Knead for about 5 minutes until the dough is bouncy and soft.
- Cover the dough with cling film and set aside for about 15 minutes.
- In a separate bowl, combine the crushed feta, cream cheese, chopped mint, wilted spinach, minced garlic, and black pepper. Mix thoroughly.
Cooking
- Divide the dough into four equal pieces and knead briefly.
- Flatten one piece of dough and add a large tablespoon of filling in the center.
- Seal the dough around the filling and flatten gently.
- Heat a non-stick pan over medium-high heat and fry each flatbread for 3-5 minutes on each side until golden brown.
- Mix mint sauce and olive oil in a bowl for dipping.
Notes
Store flatbreads in the refrigerator for up to three days, reheating in a dry pan before serving. Customize fillings as desired.