Turkish Spinach and Feta Flatbread

6 Flatbreads
1 hr 25 min

Our growing season is slowly coming to an end in Calgary. We were incredibly lucky to get some full zucchini’s with the unusually warm weather. We harvested the last of the potatoes, spinach and beets. All that is left are the carrots which we are hoping to keep until the first frost so that they will be super sweet.


After harvesting an entire bed of spinach, I needed to find a way to use them up stat. I find loose spinach leaves take up so much space in my fridge. Luckily, once it’s cooked down it shrinks a lot. So I have been adding spinach to almost everything these days. Noodle soups, scrambled eggs, pasta, smoothies, etc. I also started experimenting stuffing it into flatbread. I was inspired by a Turkish food stand at our local farmers market and their spinach and feta buns. These flatbread are really good. I think the addition of gruyere cheese really makes them extra delicious. I hope you enjoy them!

Turkish Spinach and Feta Flatbread

Recipe details

  • 6  Flatbreads
  • Prep time: 40 Minutes Cook time: 45 Minutes Total time: 1 hr 25 min
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Ingredients

Flatbread dough

  • 1 package of active dry yeast
  • 1 cup warm water
  • 3-3.5 cups bread flour
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 2 tbsps sour cream

Spinach filling

  • 4 cups of cooked spinach, water squeezed out completely and chopped
  • 1.5 cups feta, crumbled
  • 1 cup grated gruyere cheese
  • 1.5 tsp granulated garlic powder
  • 1.5 tsp onion powder
  • 1 tsp chili flakes (optional)
  • black pepper

Instructions


In the bowl on your stand mixer, add in the yeast and warm water. Allow the mixture to bloom and foam up. Add in 3 cups of flour and the rest of the ingredients and mix on low with the dough hook until it comes together in a shaggy ball. Turn the mixer to 4/6 and knead for about 8 minutes until a smooth ball forms, adding in the reserved 1/2 cup flour if the mixture is too wet. Transfer to an oil lined bowl and cover. Allow to rise at room temperature until doubled in size. Or, overnight in the fridge.
For the filling, combine the chopped spinach, feta cheese, gruyere cheese, garlic powder, onion powder, pepper and chili flakes if using. Set aside.
Once doubled in size, roll the dough into a log and divide into 6 equal portions. Roll each portion into a ball and set aside to rest for 5 minutes.
On a well floured surface, take one ball of dough and roll out into a thin rectangle. Add the filling to half of the rectangle and then fold the other side over to cover the filling. Take your rolling pin and roll over the filled flatbread to flatten the bread and stretch it back out. Set aside and repeat.
Heat a 12” cast iron pan over medium low and add in a couple tablespoons of oil. Cook each flatbread for 3-5 minutes on each side until browned. Remove from the pan serve warm or at room temperature.

Tips

  • If you don’t have sour cream, plain yogurt can be used in the dough as well.

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