Feta Spring Flatbreads Mint (Print Version)
# Ingredients:
→ Flatbread Dough
01 -
200 g self-raising flour
02 -
170 g Greek yoghurt
→ Filling
03 -
100 g feta cheese, crushed
04 -
2 tablespoons cream cheese
05 -
Handful mint leaves, finely chopped
06 -
100 g spinach, wilted with boiling water, squeezed and roughly chopped
07 -
2 garlic cloves, minced
08 -
1 teaspoon black pepper
→ Serving
09 -
1 tablespoon mint sauce
10 -
1 tablespoon olive oil
# Instructions:
01 -
In a large bowl, combine self-raising flour and Greek yoghurt. Mix with chopsticks or hands, then knead for 5 minutes until a soft, elastic dough forms. Add extra flour if needed for consistency. Cover and allow to rest.
02 -
Thoroughly combine crushed feta, cream cheese, chopped mint leaves, wilted and drained spinach, minced garlic, and black pepper in a separate bowl. Ensure excess water is removed from the spinach before mixing.
03 -
After resting, briefly knead dough for 30 seconds and portion into 4 equal pieces. Flatten each piece to approximately 2 cm thickness using fingers.
04 -
Place a generous spoonful of filling in the centre of each dough round. Bring the edges over the filling, sealing to enclose, then turn sealed side down and flatten gently to about 1.2 cm thick. Lightly flour and repeat for all portions.
05 -
Preheat a non-stick frying pan over medium-high heat. Cook each flatbread for 3 to 5 minutes per side, flipping when golden brown. Monitor to avoid burning.
06 -
In a small bowl, combine mint sauce and olive oil to create a dressing for serving.
07 -
Serve the warm or cooled flatbreads with the mint sauce dressing.
# Notes:
01 -
Squeeze spinach thoroughly to prevent excess moisture in the filling and promote even cooking.