Greek · Lunch
Spinach and Cheese Stuffed Flatbread
A hand-stretched Greek flatbread grilled until charred and blistered, then split and stuffed with wilted spinach, feta, ricotta, dill, scallion, and lemon zest. Served warm with thick Greek yogurt for dipping.
$4
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
628Calories
20.8gProtein
28gFat
72.4gCarbs
7.1gSugar
6.2gFiber
1202mgSodium
71mgChol
12.8gSat Fat
1040mgPotassium
570mgCalcium
6.1mgIron
0.8mcgVitamin B12
28mgVitamin C
vegetarian
low-cholesterol
high-fiber
mediterranean
all-time-classics
vegetarian
low-chol
Instructions
1
Prep
Combine flour, baking powder, and salt in a bowl. Stir in warm water, 2 teaspoons olive oil, and plain yogurt until a shaggy dough forms.
2
Knead
Turn dough onto a floured counter and knead for 4 minutes until smooth and slightly tacky.
3
Rest
Cover dough with a bowl and let rest at room temperature for 30 minutes.
4
Sauté
Heat 2 teaspoons olive oil over medium heat; add onion and garlic and cook 3 minutes until softened, then add spinach in batches and cook until wilted. Fold in feta, ricotta, dill, scallion, lemon zest, and black pepper once cooled.
5
Char
Roll dough into a 7-inch circle, spoon filling onto one half, fold over and seal edges. Brush both sides with olive oil and cook on a hot griddle over medium-high heat 3 minutes per side until deeply charred and cheese melts.
6
Plate
Slide flatbread onto plate and serve with Greek yogurt alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g fresh spinach
- 2.8 oz80g feta cheese
- 2.8 oz80g ricotta cheese
- 2 tbsp2 tbsp fresh dill
- 2 clove2 clove garlic
- 4 tsp4 tsp olive oil, plus extra for brushing
- 11 small onion
- 22 scallion
- 1 tsp1 tsp lemon zest
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 7 oz200g all-purpose flour
- 1/2 tsp1/2 tsp baking powder
- 6 tbsp90ml warm water
- 4 tbsp60g plain yogurt
- 1/2 cup120g Greek yogurt, for serving
