Feta Spring Flatbreads Mint

This feta spring flatbread recipe is perfect for anyone craving a soft handheld bread bursting with fresh flavors. Think fragrant mint creamy cheese vibrant spinach and a chewy golden crust in every bite. Whether you are feeding a crowd or enjoying a quiet lunch these are packed with bright ingredients that scream spring.

I whipped up this recipe for a spring picnic and everything disappeared fast. Now it is my weeknight treat when I want something fast but still a little special.

Ingredients

• Self raising flour: Creates big bubbles and makes the dough extra pillowy. Be sure to choose fresh flour for best results.
• Greek yoghurt: Brings tenderness as well as a welcome tang. Go for the thickest full fat variety.
• Feta: Tangy and salty for real character. A creamy firm feta crumbles best.
• Cream cheese: Softens the filling for extra smoothness. Use quality cream cheese for flavor.
• Mint leaves: Chopped finely for fresh lift. Choose bright green and fragrant leaves.
• Spinach: Adds bulk and color. Make sure to squeeze out all the water after wilting for a non watery filling.
• Garlic cloves: Minced for a savory kick. Pick firm cloves—avoid anything sprouting for best taste.
• Black pepper: Freshly cracked sharpens the whole mixture.
• Mint sauce for serve: Brings brightness and extra herbal zing.
• Olive oil: Helps mellow the mint sauce and adds a silky finish. Use extra virgin for maximum flavor.

Step-by-Step Instructions

Form The Dough:

Add self raising flour and Greek yoghurt to a large bowl. Stir with chopsticks or your hands until the dough comes together. Knead for about five minutes to develop a soft and stretchy texture. Dust in more flour if it is overly sticky. Once done cover to keep it moist.

Mix The Filling:

Combine the feta cream cheese chopped mint wilted and well squeezed spinach minced garlic and black pepper in a bowl. Stir very thoroughly so every bite will taste of herbs and cheese. The spinach must be as dry as possible so the filling stays creamy.

Shape The Flatbreads:

After fifteen minutes of resting knead the dough again for thirty seconds then slice into four equal pieces. Flatten each piece to about three quarters of an inch thick using your fingers.

Fill And Seal:

Place a generous spoonful of filling in the center of one dough round. Pinch all the corners up over the mixture meeting them at the center then press together firmly to seal it in. Flip it over seam side down and gently flatten the parcel with your fingers to a half inch. Flour well and repeat with all the dough balls.

Cook The Flatbreads:

Heat a dry non stick pan over medium high. Gently add your flatbreads and cook three to five minutes per side. You know they are ready to flip when you see deep golden spots. Once cooked through transfer to a plate.

Mix The Mint Sauce:

While the breads are cooling stir together your mint sauce and olive oil in a small bowl. This thins out the sauce and adds wonderful richness.

Serve:

Pile up your warm flatbreads and offer the mint sauce alongside for dunking or spreading. They are great hot or cool which makes them perfectly picnic friendly.

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The mint really brings these flatbreads to life. I adore the balance of creamy feta and garlicky spinach with just that pop of brightness. My kids remember helping me pinch the edges and making funny shapes with the dough—it is always a joy to make these as a family.

Storage Tips

Store any leftover flatbreads in an airtight container in the fridge for up to three days. They hold up well to reheating—just pop them into a toaster oven or dry skillet to bring back their softness and touch of crisp on the outside. You can also freeze them for a month separating layers with parchment paper to avoid sticking. Reheat straight from frozen wrapped in foil for best results.

Ingredient Substitutions

You can use plain whole milk yoghurt instead of Greek if needed but drain it with a paper towel to thicken first. Ricotta works in place of cream cheese for a slightly lighter result. Swap in chives or parsley for mint if you want a different herb note. For a vegan twist try firm tofu blended with a little olive oil for the filling and use your favorite dairy free yoghurt.

Serving Suggestions

Serve these flatbreads with a crunchy spring salad and a side of fresh lemon wedges. They are wonderful as a lunch box treat paired with cherry tomatoes or as an appetizer with hummus for a Mediterranean spread. Try slicing them into wedges for sharing at a brunch buffet.

A Bite of History

Flatbreads were among the first breads ever made around the world because they do not require long fermentation or an oven. The feta and spinach combination has roots in Greek cuisine where savory pies and breads have always featured herbal cheeses. Making stuffed flatbreads is a timeless kitchen ritual that connects you to layers of tradition from many cultures.

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Try this recipe for your next lunch or gathering—it turns a few simple ingredients into an easy crowd pleaser. You will love the fresh flavor and the joy of making them from scratch!

Frequently Asked Questions

→ Can I use regular yogurt instead of Greek yogurt for the dough?

Greek yogurt adds extra creaminess and structure, but regular yogurt works if well drained. The dough may be slightly stickier, so adjust with more flour as needed.

→ How do I prevent the filling from leaking out during cooking?

Ensure you completely seal the dough around the filling by pinching the edges tightly before flattening. Sprinkle a little flour on the surface to help prevent sticking and tears.

→ What can I use instead of mint leaves?

If you don’t have fresh mint, use parsley, dill, or chives for a different herbal note while still maintaining freshness.

→ Can these flatbreads be made ahead?

You can form and fill the flatbreads ahead of time, keeping them lightly covered in the refrigerator until ready to pan fry. Reheat cooked flatbreads in a dry pan to refresh the texture.

→ Is it possible to add other vegetables to the filling?

Yes, finely chopped cooked peppers, green onions, or herbs such as cilantro can be added for extra flavor. Just ensure excess liquid is removed to keep the filling from being too wet.