Print

Feta Spring Flatbreads Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/feta-spring-flatbreads-recipe/