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There’s something incredibly comforting about homemade flatbreads. The warm, golden-brown exterior giving way to a soft, flavorful filling makes for a perfect dish that can be enjoyed at any time of the day. Today, I’m excited to share with you my Feta Spinach Stuffed Flatbreads recipe. This recipe combines the tangy taste of feta cheese, the nutritious goodness of spinach, and the aromatic allure of garlic—all encased in a beautifully crispy flatbread. Trust me, once you try these, they will become a staple in your kitchen.
Why You’ll Love This Recipe
These Feta Spinach Stuffed Flatbreads are:
- Deliciously Flavorful: The combination of creamy feta, garlic, and spinach creates an irresistible filling.
- Versatile: Perfect for breakfast, lunch, or dinner, and great for on-the-go snacks.
- Nutritious: Packed with spinach, these flatbreads provide a good dose of vitamins and minerals.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced cooks.
Ingredients Notes
For The Flatbreads:
- Flour: The base of your flatbreads. Use all-purpose flour for best results.
- Water: Lukewarm water helps to activate the yeast.
- Dry Yeast: This helps the dough rise and become fluffy.
- Honey: Adds a slight sweetness to the dough and helps with yeast activation.
- Olive Oil: Adds moisture and flavor to the dough.
- Salt: Enhances the overall flavor of the flatbreads.
For The Filling:
- Feta Cheese: Crushed feta adds a tangy, creamy element.
- Cream Cheese: Adds smoothness and extra creaminess to the filling.
- Frozen Spinach: Make sure to squeeze out excess water after thawing and roughly chop it.
- Garlic: Fresh garlic cloves add a robust flavor.
- Black Pepper: Enhances the flavors of the filling.
For The Sauce:
- Butter: Provides a rich, buttery finish to the flatbreads.
- Parsley: Fresh parsley adds a hint of freshness.
- Garlic: Minced garlic for an extra punch of flavor.
How to Make Feta Spinach Stuffed Flatbreads
Prepare the Dough:
- In a large mixing bowl, combine flour, lukewarm water, dry yeast, honey, olive oil, and a pinch of salt.
- Mix until a dough forms, then knead for about 10 minutes until smooth.
- Cover the bowl with a clean towel and let it rise for one hour.
Form the Dough Balls:
- After the dough has risen, divide it into 8 equal portions.
- Roll each portion into a ball and let them rest for 10 minutes.
Prepare the Filling:
- In a separate bowl, combine the crushed feta, cream cheese, chopped spinach, minced garlic, and black pepper.
- Mix thoroughly until all ingredients are well incorporated.
Shape the Flatbreads:
- Take one dough ball and lightly flatten it with your fingers until it’s around ¾ inch thick.
- Place a large tablespoon of the filling in the center of the dough.
- Bring the edges of the dough over the filling and seal it in the center.
- Turn the parcel over and flatten it gently with your fingers until the flatbread is about ½ inch thick.
- Repeat with the remaining dough balls and filling.
Cook the Flatbreads:
- Heat a non-stick pan with a bit of olive oil over medium-high heat.
- Fry the flatbreads for 3-5 minutes on each side, until golden brown.
- Keep an eye on them to prevent burning.
Make the Sauce:
- Melt the butter in a small saucepan.
- Transfer the melted butter to a small bowl.
- Add the minced garlic and chopped parsley to the melted butter and stir well to combine.
Serve:
- Spread the garlic parsley butter over the hot flatbreads before serving.
Tips and Tricks
- Yeast Activation: Ensure your water is lukewarm to properly activate the yeast.
- Squeezing Spinach: Thoroughly squeeze the spinach to prevent a soggy filling.
- Cooking Heat: Medium-high heat works best to achieve a crispy exterior without burning the flatbreads.
Substitutions and Variations
- Cheese Variations: Swap feta with goat cheese or ricotta for a different flavor.
- Spinach Substitution: Fresh spinach can be used instead of frozen; just sauté and drain before using.
- Herb Butter: Experiment with different herbs like thyme or rosemary in the butter sauce.
FAQ
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Sauté it first to wilt, then drain any excess liquid before chopping and using it in the filling.
Can I make the dough ahead of time?
Absolutely! You can make the dough and let it rise, then refrigerate it for up to 24 hours. Let it come to room temperature before shaping and filling.
How do I store leftover flatbreads?
Store any leftover flatbreads in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or oven to maintain their crispiness.
Can I freeze these flatbreads?
Yes, these flatbreads freeze well. Once cooked and cooled, wrap them in plastic wrap and place in a freezer-safe bag. They can be frozen for up to 3 months. Reheat directly from frozen in a pan or oven.
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Feta Spinach Stuffed Flatbreads
Ingredients
For the Flatbreads:
- 500 g flour
- 300 ml lukewarm water
- 7 g dry yeast
- 1 tbsp honey
- 2 tbsp olive oil
- Pinch of salt
For the Filling:
- 200 g feta crushed
- 3 tbsp cream cheese
- 250-300 g frozen spinach squeezed and roughly chopped
- 3 garlic cloves minced
- 1 tsp black pepper
For the Sauce:
- 50 butter
- 1 tbsp parsley chopped
- 2 garlic cloves minced
Instructions
Prepare the Dough:
- In a large mixing bowl, combine flour, lukewarm water, dry yeast, honey, olive oil, and a pinch of salt.
- Mix until a dough forms, then knead for about 10 minutes until smooth.
- Cover the bowl with a clean towel and let it rise for one hour.
Form the Dough Balls:
- After the dough has risen, divide it into 8 equal portions.
- Roll each portion into a ball and let them rest for 10 minutes.
Prepare the Filling:
- In a separate bowl, combine the crushed feta, cream cheese, chopped spinach, minced garlic, and black pepper.
- Mix thoroughly until all ingredients are well incorporated.
Shape the Flatbreads:
- Take one dough ball and lightly flatten it with your fingers until it's around ¾ inch thick.
- Place a large tablespoon of the filling in the center of the dough.
- Bring the edges of the dough over the filling and seal it in the center.
- Turn the parcel over and flatten it gently with your fingers until the flatbread is about ½ inch thick.
- Repeat with the remaining dough balls and filling.
Cook the Flatbreads:
- Heat a non-stick pan with a bit of olive oil over medium-high heat.
- Fry the flatbreads for 3-5 minutes on each side, until golden brown.
- Keep an eye on them to prevent burning.
Make the Sauce:
- Melt the butter in a small saucepan.
- Transfer the melted butter to a small bowl.
- Add the minced garlic and chopped parsley to the melted butter and stir well to combine.
Serve:
- Spread the garlic parsley butter over the hot flatbreads before serving.
