These spanakopita stuffed flatbreads are a recipe I first shared two years ago. Inspired by the classic Greek pie, spanakopita, they bring together a creamy, herby spinach and feta filling wrapped inside soft dough, then pan fried until beautifully golden and crisp.

For this updated version, I’ve made a few small changes that make a big difference. The dough is slightly softer for an even more tender texture, and I’ve added ricotta to the filling for extra creaminess that balances the saltiness of the feta perfectly. The result is a comforting, flavour-packed flatbread that feels both traditional and fresh at the same time.

Notes

There will be leftover filling with this quantity of dough.
If you’d like to use all the filling, make double the dough quantity.
Ensure spinach is thoroughly squeezed dry for best texture.
Dust generously with flour when shaping to prevent sticking.
The ricotta adds extra creaminess and balances the saltiness of the feta.

Ingredients

**For the flatbreads**
350ml tepid water
1 tsp honey
7g dry active yeast
500g strong white bread flour
Pinch of salt
Extra flour, for dusting
**For the filling**
2 tbsp extra virgin olive oil
1 leek, finely chopped
400g fresh spinach, squeezed dry
200g feta, crumbled
100g ricotta
30g fresh dill, finely chopped
1 heaped tsp ground cinnamon
1/2 tsp ground nutmeg
Generous amount of salt and pepper to taste
**To cook**
Olive oil, for frying

2 hours | Yields 5 flatbreads (or 10 if doubling up the dough)

Method

Make the dough. In a bowl, whisk together the tepid water, honey and dry active yeast until frothy and let that sit for a few minutes.
Add the flour and knead on a high speed in a standing mixer with the dough hook attached for 5 minutes, adding the salt half way through. The dough will be smooth and elastic. Lightly dust the top with flour and cover and leave to rise from 30 minutes.
Prepare the filling. Heat the oil in a large frying pan on a medium to high heat. After a minute, add the chopped leeks and sauté until softened. Add the spinach in batches, covering the pan with a lid to quicken the wilting process. Make sure the spinach is well-drained before placing the cooked mixture in a mixing bowl.
Combine the spinach with the feta, ricotta, dill, and seasonings. Mix well.
Divide the dough into 5 equal pieces, flouring to the surface to stop them from sticking. Use much extra flour for dusting as needed. Roll each piece into a circle, add filling to the centre, then fold and seal. Gently roll out again into a flat disc.
Heat a drizzle of olive oil in a pan over medium heat. Cook each flatbread for 2 minutes per side, until golden and crisp.
Best served warm. Store in the fridge for up to 2 days and reheat in the airfryer or oven. You can also freeze them individually wrapped in foil.