Spanakopita Stuffed Flatbread
If you loved my flatbread and spanakopita recipes, you’re going to love this delicious Greek appetiser! Fluffy, golden flatbreads stuffed with a savoury spinach and feta filling—perfect for any occasion 😮💨🥰
Ingredients
300ml tepid water
8g instant yeast
1 heaped tbsp of caster sugar or honey
500g white bread flour
Pinch of salt
Extra flour for dusting
Olive oil for pan frying
For the filling:2 tbsp olive oil
1/2 leek, finely chopped and washed
400g spinach
1 tsp cinnamon
1/2 tsp nutmeg
Salt and pepper to taste
Handful of fresh dill, finely chopped
120g feta cheese, crumbled
1 hr 30 mins to prepare and cook | Yields 8 flatbreads
Method
Combine the yeast and sugar in the tepid water and whisk until frothy.
Mix in the flour with a wooden spoon, then knead using a standing mixture or by hand for 2-3 minutes. Add the pinch of salt half-way and continue kneading to incorporate.
Once the dough is firm, leave it in a bowl and cover with a clean tea towel. Set this aside to rise for an hour.
Meanwhile, prepare the filling by heating olive oil in a pan on a high heat. Fry the chopped leeks for 1-2 minutes until softened.
Lower the heat and stir the spinach. Wilt first before adding the seasonings.
Stir through the fresh dill and crumbled feta and set aside.
Divide the dough into 8 even pieces and roll to form balls. Stretch and flatten the dough ball and stuff with the filling. Then pinch the sides of the dough to close and carefully flatten with a rolling pin.
Heat up a drizzle of olive oil in a frying pan over a medium heat. After a minute, add one flatbread in and cook on both sides for 1-2 minutes, flipping half way through. Repeat this process with the rest of the flatbreads, making sure to add a drizzle of oil to the pan each time.
Serve warm.
