Feta, spinach and chilli-stuffed flatbreads recipe
Easy to make and even easier to enjoy, our flatbreads are a celebration of fresh, wholesome ingredients and the dip is made with leftovers. See method
- 150g self-raising flour
- ¼ tsp baking powder
- pinch of salt
- 120g natural yogurt
- 85g spinach leaves
- 1 tsp olive oil
- 10g finely chopped fresh dill
- 1 lemon
- 100g crumbled feta
- ¼ tsp crushed chillies
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
of the reference intake
- Mix 150g self-raising flour, ¼ tsp baking powder and a pinch of salt in a mixing bowl. Gradually mix in 120g natural yogurt to make a soft dough. Knead for 1 min.
- Divide into 4 and roll into balls. Dust a work surface with flour and roll out each ball to a circle about 20cm wide. Set aside.
- Roughly chop 85g spinach and add to a bowl with 1 tsp olive oil and 10g finely chopped fresh dill. Massage with your hands to wilt the spinach slightly, then stir in the zest of 1 lemon, 100g crumbled feta and ¼ tsp crushed chillies.
- Divide the mixture among the dough circles, dab a little water around the edges, then fold in half and press to seal. Use a rolling pin to flatten slightly.
- Heat a frying pan over a medium-high heat and brush with a little oil. Fry the flatbreads two at a time for 1-2 mins each side until golden and crisp. Transfer to a plate, slice in half and repeat with the remaining flatbreads.
- Spoon 100g natural yogurt into a bowl and stir through the juice of ½ lemon and 10g finely chopped fresh dill. Drizzle with 1 tsp olive oil and sprinkle with a pinch of crushed chillies. Serve with the flatbreads.
See more Flatbread recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.