Spanakopita Stuffed Flatbreads

Ingredients

• 250 g Greek yogurt (Full-fat preferred for the dough)
• 250 g Self-rising flour (Plus extra for dusting the work surface)
• 200 g Fresh spinach (Wilted and squeezed very dry)
• 150 g Feta cheese (Crumbled)
• 100 g Ricotta cheese (For extra creaminess)
• 2 Spring onions (Finely sliced)
• 1 tbsp Fresh dill (Finely chopped)
• 2 tbsp Olive oil (For pan-frying)
• Salt and black pepper (To taste)

Steps

1. 1

   Prepare the spinach by wilting it in a pan over medium heat or in the microwave. Once wilted, allow it to cool slightly, then place it in a clean tea towel and squeeze out as much liquid as possible. It must be very dry to prevent the flatbreads from becoming soggy.

2. 2

   In a medium mixing bowl, combine the dried spinach, crumbled feta, ricotta cheese, sliced spring onions, and chopped dill. Season with black pepper (and a little salt if needed, though feta is quite salty) and mix until well combined.

3. 3

   In a separate large bowl, mix the Greek yogurt and self-rising flour together until a shaggy dough forms. Transfer to a lightly floured surface and knead for 1-2 minutes until the dough is smooth and soft.

4. 4

   Divide the dough into 4 equal-sized portions and roll them into balls.

5. 5

   On a floured surface, roll one dough ball out into a circle roughly 6-7 inches in diameter. Place a generous quarter of the spinach and cheese filling into the center of the circle.

6. 6

   Bring the edges of the dough up and over the filling, pleating them together in the center to seal the filling completely inside a pouch.

7. 7

   Carefully flip the dough pouch over so the seam is on the bottom. Using a rolling pin, gently flatten the ball back into a disc shape, being careful not to tear the dough and expose the filling.

8. 8

   Heat a tablespoon of olive oil in a large non-stick skillet over medium heat. Place the flatbreads in the pan (work in batches if necessary) and fry for 3-4 minutes per side.

9. 9

   The flatbreads are done when they are deep golden brown, crispy on the outside, and the filling is heated through. Serve warm.

Notes

Ensure the spinach is squeezed as dry as possible; any excess moisture will cause the dough to tear during the rolling process. If you don't have self-rising flour, use 250g all-purpose flour mixed with 1.5 teaspoons of baking powder and 0.5 teaspoons of salt.

Nutrition per serving

• greekfood
• flatbreads
• spanakopita
• vegetarian
• lunch
• snack
• pan-fried
• easy-recipe