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Feta Spring Flatbreads

Bright, airy flatbreads filled with fresh mint, wilted spinach, and creamy feta create a refreshing spring appetizer. The light dough stays fluffy while the herb‑laden filling offers a tangy burst, finished with a simple mint‑olive oil drizzle.

Maker: Myriad Recipes

From: Instagram(view original)

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Feta Spring Flatbreads

Prep Time

30 min

Cook Time

10 min

Servings

Tags

DinnerGreekVegetarianAppetizer

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From Myriad Recipes on instagram.com · View the original →

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Cooking context

40 min estimated total time for 4 servings.

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DinnerGreekVegetarianAppetizer

Ingredients

  • 7 1/10 oz self‑raising flour
  • 4 3/5 oz Greek yoghurt
  • 3 1/2 oz feta
  • 2 tbsp cream cheese
  • 3 1/2 oz mint leaves
  • 2 spinach
  • 2 garlic cloves
  • 1 tsp black pepper
  • 1 tbsp mint sauce
  • 1 tbsp olive oil

Instructions

  1. 1
    In a large mixing bowl combine the self‑raising flour and Greek yoghurt; stir with chopsticks or your hands until a shaggy dough forms.
  2. 2
    Knead the dough in the bowl for about 5 minutes until it becomes smooth, elastic, and bouncy; if it feels too sticky, sprinkle a little extra flour and continue kneading.
  3. 3
    Cover the bowl tightly with cling film and let the dough rest while you prepare the filling (about 10‑15 minutes).
  4. 4
    Meanwhile, place the crushed feta, cream cheese, finely chopped mint leaves, wilted spinach, minced garlic, black pepper, mint sauce, and olive oil into a separate bowl; mix thoroughly, ensuring the spinach is well‑drained before adding.
  5. 5
    After the dough has rested, turn it out onto a lightly floured surface, knead briefly for 30 seconds, then divide it into four equal portions and shape each into a smooth ball.
  6. 6
    Flatten one dough ball with your fingertips to a thickness of roughly 3/4 inch (about 2 cm); spoon a generous tablespoon of the filling into the centre, fold the edges over the filling, and pinch to seal, forming a parcel.
  7. 7
    Gently flip the sealed parcel and press it down with your hands to flatten it to about 1/2 inch (1.3 cm) thickness, being careful not to tear the dough; repeat with the remaining dough balls.
  8. 8
    Heat a non‑stick skillet over medium‑high heat until hot but not smoking; no oil is needed because the flatbreads will fry in their own butter.
  9. 9
    Place the flattened flatbreads in the dry pan, cooking 3–5 minutes per side, or until each side is golden‑brown and the interior is heated through; adjust the heat as needed to avoid burning.
  10. 10
    While the flatbreads cook, whisk together the remaining mint sauce and olive oil in a small bowl to create a drizzle sauce.
  11. 11
    Transfer the cooked flatbreads to a serving plate, drizzle or serve the mint‑olive oil sauce on the side, and allow them to cool slightly before serving warm or at room temperature.

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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.

Frequently asked questions

How long does it take to make Feta Spring Flatbreads?
About 40 minutes in total: 30 minutes of prep and 10 minutes of cooking.
How many servings does this Feta Spring Flatbreads recipe make?
This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
Where does this Feta Spring Flatbreads recipe come from?
It was shared by Myriad Recipes on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.