Feta Spring Flatbreads Recipe

Introduction

These Feta Spring Flatbreads are a delightful blend of tangy feta, fresh mint, and wilted spinach wrapped in a soft, fluffy flatbread. Perfect for a light lunch or a tasty snack, they’re easy to make and packed with flavor.

Ingredients

• 200g self-raising flour
• 170g Greek yoghurt
• 100g feta, crushed
• 2 tbsp cream cheese
• Handful of mint leaves, finely chopped
• 100g spinach, wilted with boiling water, squeezed and roughly chopped
• 2 garlic cloves, minced
• 1 tsp black pepper
• 1 tbsp mint sauce
• 1 tbsp olive oil

Instructions

1. Step 1: In a large bowl, combine the self-raising flour and Greek yoghurt. Mix with chopsticks or your hands, then knead for about 5 minutes until you have a soft, bouncy dough. Add more flour if the dough feels too sticky. Cover with cling film and set aside.
2. Step 2: In a separate bowl, mix the crushed feta, cream cheese, chopped mint leaves, squeezed spinach, minced garlic, and black pepper until thoroughly combined. Make sure the spinach is well drained before adding.
3. Step 3: After the dough has rested, knead it briefly for 30 seconds and divide it into 4 equal pieces.
4. Step 4: Take one dough ball and flatten it gently with your fingers until about 3/4 inch thick. Spoon a large tablespoon of the filling into the center. Bring all corners of the dough to the center, enclosing the filling, and pinch to seal. Flip the parcel over and flatten with your fingers to about 1/2 inch thickness. Sprinkle with a little flour and repeat with remaining dough balls.
5. Step 5: Heat a dry non-stick pan over medium-high heat.
6. Step 6: Carefully place flatbreads in the pan and fry for 3-5 minutes on each side until golden brown and cooked through. Watch closely to avoid burning.
7. Step 7: While the flatbreads cook, combine the mint sauce and olive oil in a small bowl for serving.
8. Step 8: Serve the flatbreads warm or at room temperature with the mint sauce on the side. Enjoy!

Tips & Variations

• For extra flavor, add a pinch of chili flakes to the filling mixture.
• You can substitute spinach with kale or silverbeet if preferred.
• If you like a richer filling, mix in a tablespoon of grated parmesan cheese.
• Use plain yoghurt instead of Greek yoghurt for a lighter dough, but expect a softer texture.

Storage

Store any leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat gently in a dry pan or oven to preserve the texture. These are best enjoyed fresh but can also be frozen for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a few hours in advance and keep it covered in the refrigerator. Let it come to room temperature before rolling out.

Can I bake these instead of frying?

Yes, you can bake the flatbreads at 200°C (400°F) for about 15 minutes or until golden and cooked through, but frying helps develop a crispier crust.

Feta Spring Flatbreads Recipe

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★★★★★

5 from 134 reviews

These Feta Spring Flatbreads are a deliciously soft and flavorful treat filled with a savory mixture of feta cheese, cream cheese, spinach, garlic, and fresh mint. The dough combines self-raising flour and Greek yoghurt for a tender, bouncy texture, while the filling is packed with herbs and creamy cheeses for a delightful Mediterranean-inspired snack or light meal. Pan-fried until golden brown, these flatbreads are perfect served warm with a tangy mint sauce drizzle.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 flatbreads 1x
• Category: Snack
• Method: Frying
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 200g self-raising flour
• 170g Greek yoghurt

Filling

• 100g feta, crushed
• 2 tbsp cream cheese
• Handful of mint leaves, finely chopped
• 100g spinach, wilted with boiling water, squeezed and roughly chopped
• 2 garlic cloves, minced
• 1 tsp black pepper

To Serve

• 1 tbsp mint sauce
• 1 tbsp olive oil

Instructions

1. Make the Dough: In a large bowl, combine the self-raising flour and Greek yoghurt. Mix using chopsticks or your hands, then knead for 5 minutes until you achieve a soft, bouncy dough. If the dough feels sticky, gradually add more flour. Once ready, cover the dough with cling film and let it rest while you prepare the filling.
2. Prepare the Filling: In a separate bowl, thoroughly combine the crushed feta, cream cheese, finely chopped mint leaves, wilted and squeezed spinach ensuring all excess water is removed, minced garlic, and black pepper. Mix until well incorporated and set aside.
3. Knead and Portion Dough: After resting, knead the dough again for about 30 seconds to restore elasticity. Divide the dough into 4 equal-sized pieces for individual flatbreads.
4. Assemble Flatbreads: Take one dough ball and flatten it lightly with your fingers until it is approximately 3/4 inch thick. Spoon a large tablespoon of the filling into the center. Fold all corners of the dough inwards towards the center to enclose the filling, sealing it into a parcel. Turn the sealed parcel over so the seam is on the bottom, and gently flatten it with your fingers until the flatbread is about 1/2 inch thick. Lightly sprinkle flour on top to prevent sticking. Repeat for the remaining dough pieces.
5. Heat the Pan: Place a non-stick frying pan over medium to high heat. Allow the pan to get hot before adding the flatbreads.
6. Cook Flatbreads: Carefully place the flatbreads in the dry pan without oil. Fry each flatbread for 3-5 minutes on one side until golden-brown, then flip and cook the other side for another 3-5 minutes. Watch closely to avoid burning and ensure even cooking through.
7. Prepare Serving Sauce: While the flatbreads cook, mix together the mint sauce and olive oil in a small bowl to create a flavorful drizzle for serving.
8. Serve: Serve the warm flatbreads drizzled with the mint sauce mixture. They can also be enjoyed once cooled for a tasty snack or accompaniment.

Notes

• Make sure to thoroughly squeeze out the spinach to avoid excess moisture which can make the dough soggy.
• If dough is too sticky when kneading, add flour in small increments to maintain a soft but workable texture.
• Use a non-stick pan for best results to prevent sticking and promote even browning.
• Flatbreads can be served warm or at room temperature.
• This recipe can be doubled easily to serve more people.

Keywords: feta flatbread, spring flatbread, Greek yoghurt flatbread, spinach flatbread, vegetarian snack, Mediterranean flatbread