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This feta spring flatbread recipe transforms simple ingredients into a Mediterranean-inspired treat that's perfect for any meal of the day. I discovered this gem when looking for ways to use up leftover feta and now it's become one of my most requested dishes for casual gatherings.
I first made these flatbreads for an impromptu picnic with friends and they were such a hit that I now keep the ingredients on hand at all times. Even my picky nephew asks for "those cheese breads" whenever he visits!
Ingredients
- Self-raising flour: 200g gives the perfect rise without needing yeast
- Greek yoghurt: 170g provides tanginess and helps create a tender texture
- Additional flour: For dusting work surface ensures dough doesn't stick
- Feta cheese: 100g choose a good quality Greek feta for authentic flavor
- Cream cheese: 2 tablespoons adds creaminess and helps bind the filling
- Fresh mint leaves: Finely chopped brings bright freshness to contrast the rich cheese
- Spinach: 100g wilted adds nutrition and a beautiful color contrast
- Garlic: 2 cloves minced provides essential aromatic flavor
- Black pepper: 1 teaspoon freshly ground is best for maximum flavor
- Mint sauce: 1 tablespoon enhances the fresh flavor profile
- Olive oil: 1 tablespoon use extra virgin for the best flavor
Step-by-Step Instructions
- Make the dough:
- Combine self-raising flour and Greek yoghurt in a large bowl and mix initially with chopsticks or your fingertips until roughly combined. Then knead the mixture for a full 5 minutes until you have a soft bouncy dough that springs back when touched. The kneading develops the gluten which gives the flatbreads their wonderful texture. If the dough feels too sticky add a little more flour a tablespoon at a time until it feels smooth and pliable. Cover with cling film and allow to rest while you prepare the filling.
- Prepare the filling:
- Thoroughly drain the wilted spinach by squeezing out as much water as possible this is crucial to prevent soggy flatbreads. Combine the drained spinach with crumbled feta cream cheese minced garlic finely chopped mint and black pepper in a bowl. Mix well until all ingredients are evenly distributed and set aside. The filling should be thick enough to hold together but not too wet.
- Form the flatbreads:
- After your dough has rested knead it briefly for about 30 seconds to wake up the gluten. Divide it into 4 equal portions for consistent cooking. Take one portion and gently flatten it with your fingertips until it's about ¾ inch thick creating a base for your filling. Place a generous tablespoon of the feta mixture in the center then carefully bring all edges of the dough toward the center to enclose the filling completely pinching to seal. Turn the stuffed ball seam-side down and gently flatten to about ½ inch thickness using your fingers or palm not a rolling pin for better texture.
- Cook the flatbreads:
- Heat a dry nonstick pan over medium-high heat until quite hot. No oil is needed as the dough already has fat from the yogurt. Place your flatbreads into the hot pan one or two at a time depending on pan size and cook for 3-5 minutes per side. Watch carefully for the golden-brown spots that indicate perfect cooking and a slight puffing of the dough. Flip carefully with a spatula to cook the other side. The flatbreads should have crispy exteriors but remain soft and tender inside.
- Prepare the serving sauce:
- While the flatbreads are cooking whisk together the mint sauce and olive oil in a small bowl until well combined. This bright flavorful sauce complements the rich flatbreads perfectly.
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The mint in this recipe completely transforms the flavor profile. I grow mint in my garden and the first time I made these with freshly picked leaves rather than dried mint the difference was remarkable. My daughter who usually picks herbs out of everything actually asked for more!
Make-Ahead Options
The beauty of these flatbreads is their flexibility for meal prep. You can prepare the dough up to 24 hours in advance and keep it refrigerated. Just bring it to room temperature for about 30 minutes before using. The filling can also be made a day ahead and stored in an airtight container in the refrigerator. For even quicker preparation fully cooked flatbreads can be refrigerated for up to 3 days simply reheat in a dry pan for 1-2 minutes per side or 10-15 seconds in the microwave.
Perfect Pairings
These feta flatbreads are delightful on their own but become a complete meal when paired with complementary dishes. Serve them alongside a fresh Greek salad with cucumber tomatoes red onion and olives for a lighter meal. For a heartier option pair with grilled lamb skewers or chicken souvlaki. They also work beautifully as an accompaniment to soups especially tomato or lentil varieties. For a breakfast twist serve them with a poached egg on top or alongside some honey-drizzled Greek yogurt.
Troubleshooting Tips
If your dough seems too sticky add flour a tablespoon at a time but avoid adding too much as it will make the flatbreads tough. Conversely if the dough is too dry add a teaspoon of yogurt at a time until it reaches the right consistency. Make sure your pan is properly heated before adding the flatbreads if the pan is not hot enough they won't develop those beautiful golden spots. If your flatbreads puff up too much during cooking simply press them down gently with a spatula. Remember that the size and thickness of your flatbreads will affect cooking time thinner ones will cook faster so adjust accordingly.
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Enjoy these flatbreads as a quick but satisfying treat, perfect for any occasion!
Frequently Asked Questions
- → Can I prepare the flatbread dough in advance?
Yes, you can prepare the dough up to 24 hours in advance. Keep it wrapped tightly in plastic wrap in the refrigerator. Bring to room temperature for about 30 minutes before using.
- → What can I substitute for feta cheese?
Goat cheese, ricotta, or halloumi work well as substitutes. Each will provide a different flavor profile, but all complement the spinach and mint beautifully.
- → Can I freeze these flatbreads?
Yes, you can freeze them after cooking and cooling completely. Wrap individually in foil and place in a freezer bag. Reheat in a dry pan or oven at 350°F (180°C) until warmed through.
- → What can I serve with these flatbreads?
They pair wonderfully with Greek salad, tzatziki, hummus, or a simple tomato salad. For a more substantial meal, serve with grilled chicken or roasted vegetables.
- → Can I add other vegetables to the filling?
Absolutely! Roasted red peppers, sun-dried tomatoes, artichoke hearts, or sautéed mushrooms would all be delicious additions to the filling.
- → How do I know when the flatbreads are cooked properly?
They should be golden-brown on both sides, slightly puffed, and firm to the touch. Cooking time is usually 3-5 minutes per side on medium-high heat.