Delicious Feta Spring Flatbreads with Spinach and Mint (Print version)
Soft skillet flatbreads stuffed with feta, spinach, garlic, and mint, served warm with a simple mint oil drizzle.
# Ingredients:
For the flatbread dough
01 -
1 2/3 cups (200 g) self-rising flour, plus more for dusting
02 -
3/4 cup (170 g) plain Greek yogurt
For the spinach feta filling
03 -
3 1/2 oz (100 g) feta cheese, crumbled
04 -
2 tablespoons cream cheese, softened
05 -
3 1/2 oz (100 g) fresh spinach, wilted, squeezed dry, and chopped
06 -
1/4 cup finely chopped fresh mint leaves
07 -
2 garlic cloves, minced
08 -
1 teaspoon freshly ground black pepper
For serving
09 -
1 tablespoon mint sauce
10 -
1 tablespoon olive oil
# Instructions:
01 -
Mix the self-rising flour and Greek yogurt in a bowl until a shaggy dough forms. Knead on a lightly floured surface for 4-5 minutes until soft and springy, then cover and rest for 10 minutes.
02 -
Wilt the spinach with boiling water or in a skillet for 1-2 minutes. Cool slightly, squeeze very dry, and chop it finely.
03 -
Stir together the feta, cream cheese, spinach, mint, garlic, and black pepper until evenly combined. The mixture should be thick, not watery.
04 -
Divide the dough into 4 pieces. Flatten each piece into a thick round, spoon filling into the center, then pull the edges up and pinch closed to seal.
05 -
Turn each parcel seam-side down. Gently press or roll into a round about 1/2 inch thick, dusting with flour if the dough sticks.
06 -
Heat a dry nonstick skillet over medium heat. Cook the flatbreads for 3-5 minutes per side until golden brown and cooked through. Lower the heat if they brown too quickly.
07 -
Stir the mint sauce and olive oil together in a small bowl. Spoon over the warm flatbreads or serve on the side.
# Good to know:
01 -
Best served warm, soon after cooking.
02 -
Squeeze spinach very dry before mixing the filling.
03 -
Cook over medium heat so the dough cooks through before the outside gets too dark.