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Feta, spinach and chilli-stuffed flatbreads recipe

Feta, spinach and chilli-stuffed flatbreads recipe

4 ratings

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

  • Serves 4
  • Takes 25 mins plus cooling
  • 294 calories / serving
  • Freezable
  • Vegetarian


  • 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

  • Energy

  • Fat

    12g 17%
  • Saturates

    6g 32%
  • Sugars

    4g 4%
  • Salt

    1.1g 17%

of the reference intake
Carbohydrate 33.7g Protein 11.7g Fibre 2.1g


  1. 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. 
  2. 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.
  3. 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.
  4. 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.
  5. 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. 
  6. 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.

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