Feta Stuffed Flatbread
You're going to love this savoury two-ingredient flatbread that we’ve stuffed with delicious feta, cream cheese, and spinach! This easy and quick recipe makes for the perfect light and fresh summer lunch or snack.
- Prep: 30 minutes
- Cooking: 10 minutes
Ingredients
- Flatbread
- 1 ½ cups (375 ml) self-raising flour
- ¾ cup (180 ml) Canadian Greek yogurt
- Filling:
- ½ cup (125 ml) Canadian feta, crumbled
- 2 tbsp (30 ml) Canadian cream cheese
- Handful of finely chopped mint leaves
- 1 cup (250 ml) spinach, raw
- 2 garlic cloves, minced
- 2 tsp (10 ml) lemon zest
- 1 tsp (5 ml) black pepper
- Topping:
- 2 tbsp (30 ml) finely chopped mint leaves
- 1 tsp (5 ml) freshly ground sea salt
- 2 tsp (10 ml) red pepper flakes
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Preparation
Add spinach to a large pan over medium-heat. Stir occasionally to ensure all of the raw leaves make contact with the base. Once the spinach has just about wilted, remove the pan from the heat and strain off any excess liquid. Set aside.
In a large bowl, combine self-raising flour and Greek yogurt. Mix, and then knead for 5 minutes until you have a soft and bouncy dough. Add more flour if the dough is too sticky. Cover with cling film and set aside while preparing the filling.
Place all the filling ingredients in a bowl and thoroughly combine (ensure the spinach is drained of excess water before adding). Set aside.
Once the dough has rested, knead it again for 30 seconds and divide it into 4 equal-sized pieces.
Take one dough ball and use a rolling pin to roll it out until it's about 3/4 inch thick. Place a large tablespoon of the filling in the center of the dough, then bring all the corners of the dough to the center, forming a pocket. Seal the edges. Flip the pocket over and flatten it with your fingers until the flatbread is about 1/2 inch thick. Set aside. Repeat this process for the remaining dough and filling.
Heat a non-stick pan over medium-high heat.
Carefully place the flatbreads in the pan and fry for 3-5 minutes on each side, until golden brown. Keep an eye on them to prevent burning.
Top the flatbreads with chopped mint, sea salt, and red pepper flakes (if desired).
Serve the flatbreads while warm or once they have cooled down, accompanied by tzatziki. Enjoy!
Tips
- Make sure to squeeze out as much liquid as possible from the spinach before adding it to the dough. This will ensure that the dough stays dry, allowing for a cleaner seal.
- Serve with Tzatziki (https://dairyfarmersofcanada.ca/en/canadian-goodness/recipes/tzatziki-dip)
