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This feta-stuffed flatbread recipe transforms simple ingredients into a Mediterranean-inspired treat that's perfect for spring lunches or as a side with soups and salads. The combination of tangy feta, fresh herbs, and garlicky spinach creates pockets of flavor in every bite, while the easy yogurt dough requires no yeast or rising time.
I first made these flatbreads for an impromptu garden lunch when friends dropped by unexpectedly. The dough came together so quickly and everyone was impressed by the beautiful pockets of green spinach and feta that appeared when they bit into them.
Ingredients
- For The Flatbreads: Self-raising flour provides instant lift without yeast for a quick bread
- Greek yoghurt: Adds tanginess and creates a tender texture
- For The Filling: Feta cheese brings salty creaminess and is the star ingredient
- Cream cheese: Smooths out the filling and helps bind everything
- Fresh mint leaves: Add brightness and spring flavor
- Spinach: Incorporates nutrition and beautiful color
- Garlic cloves: Provide aromatic depth and warmth
- Black pepper: Balances the creamy elements with gentle heat
- For Serving: Mint sauce mixed with olive oil creates the perfect finishing drizzle
- Olive oil: Adds richness and helps the mint sauce spread evenly
Step-by-Step Instructions
- Create The Dough:
- Mix self-raising flour and Greek yoghurt in a large bowl using chopsticks or your hands until combined. Knead for a full 5 minutes until you achieve a bouncy soft texture that springs back when pressed. The kneading activates the gluten which gives the flatbreads their satisfying chew. Cover with cling film and let rest while preparing the filling.
- Prepare The Filling:
- Thoroughly mix the crumbled feta cream cheese chopped mint wilted spinach minced garlic and black pepper in a bowl. Ensure all excess water is squeezed from the spinach before adding it to prevent soggy flatbreads. The mixture should be well combined but still have some texture from the feta and herbs.
- Form The Flatbreads:
- Divide the rested dough into 4 equal pieces. Flatten each piece with your fingertips until about ¾ inch thick. Place a generous tablespoon of filling in the center of each flattened dough. Carefully bring all edges of the dough toward the center and pinch to seal completely around the filling. Turn the sealed parcel over and gently flatten to about ½ inch thickness maintaining the circular shape.
- Cook The Flatbreads:
- Heat a dry nonstick pan over medium-high heat. No oil is needed as the dough contains enough fat from the yogurt. Place each flatbread in the hot pan and cook for 3-5 minutes per side until golden brown with charred spots. The high heat creates a crisp exterior while keeping the inside tender and the filling warm and melty.
- Prepare Serving Sauce:
- While the flatbreads cook combine mint sauce and olive oil in a small bowl stirring well to emulsify. This bright sauce adds moisture and enhances the mint flavor already present in the filling creating a cohesive flavor profile.
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The wilted spinach is my favorite element in this recipe. The first time I made these I skipped squeezing out the excess water and ended up with soggy dough that couldn't seal properly. Now my children help me with the "spinach squeezing" step and they love watching the water drain away as they squeeze the handfuls of cooked leaves.
Make Ahead and Storage
These flatbreads stay fresh in an airtight container in the refrigerator for up to three days. For best results allow them to cool completely before storing then wrap individually in parchment paper to prevent sticking. Reheat in a dry skillet over medium heat for 1-2 minutes per side until warmed through. You can also freeze the cooked flatbreads for up to two months. Separate layers with parchment paper before freezing and thaw completely before reheating.
Possible Variations
Turn this recipe into a versatile template by experimenting with different fillings. Try roasted red peppers and goat cheese for a sweeter profile or substitute the spinach with finely chopped kale or arugula for different flavor notes. For a non-vegetarian option add small pieces of cooked chicken or prosciutto to the filling. You can also replace the mint with other fresh herbs like dill basil or oregano depending on what complements your meal.
Serving Suggestions
These flatbreads shine as part of a Mediterranean mezze spread alongside hummus tzatziki olives and fresh vegetables. They also pair beautifully with hearty soups or stews soaking up flavorful broths. For breakfast serve them warm with a drizzle of honey or alongside scrambled eggs. If serving as an appetizer cut each flatbread into quarters and arrange on a platter with extra mint sauce for dipping.
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These flatbreads are an easy way to bring Mediterranean-inspired flavors to any meal while keeping preparation simple and fuss-free.
Frequently Asked Questions
- → How do I make the flatbread dough soft?
Combine self-raising flour and Greek yogurt, kneading until the dough is soft and bouncy. Add more flour if it feels too sticky.
- → How do I ensure the spinach doesn’t make the filling watery?
Wilt the spinach with boiling water, then thoroughly squeeze out the excess liquid before mixing it into the filling.
- → Can I use a substitute for feta cheese?
Yes, ricotta or a crumbly cheese like goat cheese can work as a substitute, though it may alter the flavor slightly.
- → What’s the best way to cook the flatbreads?
Cook them in a dry non-stick pan on medium-high heat for 3-5 minutes per side until golden brown.
- → Can I make the flatbreads ahead of time?
Yes, you can prepare the flatbreads ahead and reheat them on a dry pan just before serving.
- → What can I serve with these flatbreads?
Pair them with a refreshing mint sauce mixed with olive oil, or serve with a side of fresh salad for extra crunch.