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Barbecued spinach and feta flatbreads recipe

Barbecued spinach and feta flatbreads recipe

6 ratings

If you're throwing a last minute barbecue and you have some veggie guests coming, don't panic - these delicious flatbreads take just 10 minutes on the grill and are packed with a heavenly, creamy mixture of spinach and feta. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 567 calories / serving
  • Vegetarian


  • 900g (2lb) frozen leaf spinach, defrosted
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 lemon, ½ zested and juiced, ½ cut into wedges
  • 150g (5 1/4oz) lighter feta (or Greek salad cheese), crumbled
  • 3 ripe tomatoes, chopped
  • 1 tbsp chopped coriander
  • 8 white tortilla wraps
  • gem lettuce, to serve

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    7g 34%
  • Sugars

    10g 12%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 73g Protein 25.4g Fibre 11.1g


  1. Taking handfuls of spinach, squeeze out as much water as you can and pat dry on clean kitchen paper. Finely chop.
  2. In a frying pan set over a medium heat, add half the oil and fry the onion, garlic and lemon zest for 10 minutes, until softened and lightly golden. Stir in the spinach and cook for 2 minutes until hot, then add the feta and remove from the heat. Mix well, season then set aside.
  3. In a bowl, combine the tomatoes and coriander and stir in 2 tsp lemon juice and the remaining oil; season to taste.
  4. Preheat the barbecue or a large griddle pan. Spread a wrap with a quarter of the spinach and feta mix and top with a second wrap, pressing down firmly. Cook on the hot barbecue or pan for 3-4 minutes each side, until charred and heated through. Repeat until you have 4 filled wraps.
  5. Slice the wraps into wedges and serve with the salsa, lettuce and lemon.

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