Golden, crispy flatbreads filled with a savory mixture of spinach and crumbled feta, pan-toasted to perfection and served with a refreshing garlic yogurt dip. This Mediterranean-inspired dish is ideal as a light vegetarian meal, appetizer, or a standout feature on a mezze platter.
Why You’ll Love This Recipe
Spinach and Feta Stuffed Flatbread with Yogurt Dip is a flavorful and versatile dish that’s easy to make and deeply satisfying. The flatbread is soft and crisp in all the right places, with a warmly spiced spinach-feta filling that melts slightly when cooked. Paired with a cool, garlicky yogurt dip and fresh herbs, this dish offers a beautiful balance of textures and flavors. It’s perfect for casual lunches, entertaining, or even as part of a picnic spread.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Flatbread:
- 2 cups all-purpose flour
- 3/4 cup warm water
- 2 tbsp olive oil
- 1/2 tsp salt
For the Filling:
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1 green onion, finely chopped
- 1 garlic clove, minced
- Salt and pepper, to taste
For the Yogurt Dip:
- 1 cup Greek yogurt
- 1 tbsp olive oil
- 1 garlic clove, finely grated
- 1 tsp lemon juice
- Salt, to taste
- Fresh herbs (mint or parsley), finely chopped
Directions
- In a large mixing bowl, combine the flour, warm water, olive oil, and salt. Mix until a soft dough forms. Knead for 5 minutes until smooth, then cover and let rest for 30 minutes.
- While the dough is resting, lightly wilt the spinach in a dry skillet over medium heat for 1–2 minutes. Remove from heat and allow to cool slightly.
- In a bowl, combine the wilted spinach with crumbled feta, chopped green onion, minced garlic, salt, and pepper. Stir until well mixed.
- Divide the rested dough into 4 equal pieces. Roll each piece into a thin circle on a floured surface.
- Place a generous spoonful of the spinach and feta mixture on one half of each dough circle. Fold the dough over to form a half-moon and press the edges firmly to seal.
- Heat a non-stick skillet over medium heat. Cook each stuffed flatbread for 2–3 minutes per side, until golden brown and slightly puffed.
- For the yogurt dip, mix together the Greek yogurt, olive oil, grated garlic, lemon juice, salt, and chopped herbs. Chill until ready to serve.
- Slice the flatbreads into wedges and serve warm with the yogurt dip and optional lemon wedges on the side.
Servings and timing
This recipe yields 4 stuffed flatbreads (serves 2–4 people depending on portion size).
Prep time: 20 minutes
Rest time: 30 minutes
Cook time: 15 minutes
Total time: 1 hour and 5 minutes
Variations
- Add protein: Incorporate cooked, shredded chicken or ground lamb into the filling.
- Cheese swap: Try goat cheese or ricotta in place of feta for a milder flavor.
- Spice it up: Add a pinch of chili flakes or sumac to the filling for extra zing.
- Use herbs in dough: Mix dried oregano or thyme into the dough for added flavor.
- Make it vegan: Use a plant-based yogurt and feta alternative to make the dish fully vegan.
Storage/Reheating
Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days.
Reheat in a dry skillet over medium heat for 2–3 minutes on each side until warmed through and crisp again.
The yogurt dip can be stored separately in a covered container in the refrigerator for up to 3 days.
FAQs
Can I use frozen spinach instead of fresh?
Yes, thawed and well-drained frozen spinach works just as well. Be sure to squeeze out excess moisture before mixing with the other ingredients.
Can I make the dough ahead of time?
Yes, the dough can be made up to 24 hours in advance and stored in the refrigerator. Let it come to room temperature before rolling out.
What type of flour works best for flatbread?
All-purpose flour is ideal for soft and pliable flatbread, but you can use whole wheat flour for a nuttier taste and added fiber.
Can I bake the flatbreads instead of pan-cooking them?
Yes, bake at 425°F (220°C) for 10–12 minutes, flipping once halfway through for even browning.
How do I prevent the flatbreads from opening during cooking?
Press the edges firmly and use a little water on the edge of the dough to help seal them if needed.
Is this dish freezer-friendly?
Yes, you can freeze the uncooked stuffed flatbreads between parchment paper. Cook from frozen or thaw overnight before cooking.
What herbs pair best with this dish?
Mint, parsley, and dill all complement the spinach and feta flavor well. You can also add fresh basil to the dip or filling.
Can I use another dip instead of yogurt?
Absolutely. Tzatziki, tahini sauce, or even a light tomato relish are great alternatives.
Is this gluten-free?
As written, it is not gluten-free. However, you can use a gluten-free flour blend to make the dough if desired.
Can I add more vegetables to the filling?
Yes, finely chopped mushrooms, leeks, or bell peppers can be sautéed and added for more variety.
Conclusion
Spinach and Feta Stuffed Flatbread with Yogurt Dip is a wholesome and delicious dish that brings Mediterranean flavors to your table with minimal effort. Crisp on the outside, savory on the inside, and perfectly complemented by a cool, tangy dip—this recipe is perfect for entertaining or enjoying as a satisfying meatless meal. Once you try it, it’s sure to become a regular in your cooking rotation.
Print
Spinach and Feta Stuffed Flatbread with Yogurt Dip
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 flatbreads
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Pains plats dorés et croustillants, garnis d’un savoureux mélange d’épinards et de feta émiettée, poêlés à la perfection et servis avec une rafraîchissante sauce au yaourt à l’ail. Ce plat d’inspiration méditerranéenne est idéal en repas léger, en entrée ou pour accompagner un plateau de mezzés.
Ingredients
- Pour le pain plat :
- 2 tasses de farine tout usage
- 3/4 tasse d’eau tiède
- 2 cuillères à soupe d’huile d’olive
- 1/2 cuillère à café de sel
- Pour la garniture :
- 2 tasses d’épinards frais, hachés
- 1/2 tasse de fromage feta émietté
- 1 oignon vert, finement haché
- 1 gousse d’ail hachée
- Sel et poivre, au goût
- Pour la trempette au yaourt :
- 1 tasse de yaourt grec
- 1 cuillère à soupe d’huile d’olive
- 1 gousse d’ail, finement râpée
- 1 cuillère à café de jus de citron
- Sel, au goût
- Herbes fraîches (menthe ou persil), finement hachées
Instructions
- Dans un saladier, mélanger la farine, l’eau tiède, l’huile d’olive et le sel pour obtenir une pâte souple. Pétrir 5 minutes, couvrir et laisser reposer 30 minutes.
- Dans une poêle, faire légèrement fondre les épinards à feu moyen pendant 1 à 2 minutes. Retirer du feu et mélanger avec la feta, l’oignon vert, l’ail, le sel et le poivre. Réserver.
- Divisez la pâte en 4 boules égales. Étalez chaque boule en un cercle fin sur un plan de travail fariné.
- Déposez une partie de la garniture sur une moitié du cercle de pâte, repliez-la et appuyez sur les bords pour sceller.
- Faire chauffer une poêle antiadhésive à feu moyen. Cuire chaque galette farcie 2 à 3 minutes de chaque côté, jusqu’à ce qu’elle soit dorée et légèrement gonflée.
- Pour la trempette, mélanger tous les ingrédients dans un bol et laisser refroidir jusqu’au moment de servir.
- Coupez les pains plats en tranches et servez-les chauds avec la trempette au yaourt à l’ail et les quartiers de citron à côté.
Notes
- Vous pouvez utiliser des épinards surgelés : il suffit de les décongeler et de les presser pour éliminer l’excès d’humidité avant de les utiliser.
- Essayez d’ajouter une pincée de flocons de piment à la garniture pour une touche épicée.
- Les pains plats peuvent être préparés à l’avance et réchauffés dans une poêle ou un four grille-pain.
Nutrition
- Serving Size: 1 flatbread with dip
- Calories: 310
- Sugar: 2g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
Your email address will not be published. Required fields are marked *