Soft, golden flatbreads filled with savory spinach, garlic, herbs, and melted cheese, served with a cool and creamy yogurt-herb dip. Perfect for breakfast, lunch, a snack, or a light dinner.
Servings: 6 flatbreads
Prep Time: 25 minutes
Resting Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Ingredients:
For the Flatbread Dough:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons olive oil
¾ cup warm water, plus more if needed
¼ cup plain yogurt
For the Spinach Filling:
5 cups fresh spinach, chopped
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
½ teaspoon cumin
½ teaspoon red pepper flakes, optional
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried oregano
½ cup crumbled feta cheese
½ cup shredded mozzarella cheese
2 tablespoons fresh cilantro or parsley, chopped
1 tablespoon lemon juice
For the Yogurt-Herb Dip:
1 cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 small garlic clove, finely grated
2 tablespoons fresh mint, finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh dill, chopped
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
1–2 tablespoons water, if needed for thinning
For Cooking:
1–2 tablespoons olive oil or butter
Instructions:
Make the Dough:
In a large bowl, combine the flour, salt, and baking powder.
Add the olive oil, yogurt, and warm water. Mix until a soft dough forms.
Knead the dough on a lightly floured surface for about 5–7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it, and let it rest for 20 minutes.
Prepare the Spinach:
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3–4 minutes until softened.
Add the garlic and cook for 30 seconds.
Add the spinach and cook for 2–4 minutes, stirring frequently, until wilted.
Continue cooking until most of the moisture has evaporated. This step is important because watery spinach can make the flatbread difficult to seal.
Stir in cumin, red pepper flakes, salt, black pepper, and oregano.
Remove from the heat and let the spinach mixture cool for several minutes.
Once slightly cooled, stir in feta, mozzarella, fresh herbs, and lemon juice.
Divide the Dough:
Divide the dough into 6 equal portions and roll each portion into a ball.
Roll out one dough ball into a thin circle, approximately 7–8 inches wide.
Place about ⅓ cup of the spinach filling in the center, leaving a border around the edges.
Fold the edges toward the center and pinch them together to seal the filling inside.
Gently flatten the stuffed dough with your hands, then carefully roll it into a round or oval flatbread about ¼-inch thick.
Repeat with the remaining dough and filling.
Cook the Flatbreads:
Heat a large skillet or griddle over medium heat.
Lightly brush the skillet with olive oil or butter.
Place one stuffed flatbread in the hot skillet and cook for 2–3 minutes on the first side, until golden brown spots appear.
Flip and cook for another 2–3 minutes.
Lightly brush the cooked side with a little butter or olive oil if desired.
Continue cooking the remaining flatbreads, adding a small amount of oil or butter to the pan as needed.
Make the Yogurt-Herb Dip:
In a bowl, combine Greek yogurt, lemon juice, garlic, mint, parsley, dill, olive oil, salt, and black pepper.
Mix until smooth. Add 1–2 tablespoons of water if you prefer a thinner dipping sauce.
Taste and adjust the lemon juice, salt, and herbs.
Serve:
Cut the warm spinach flatbreads into halves or wedges and serve immediately with the chilled yogurt-herb dip.
Nutrition Information:
Approximate per serving, including dip, based on 6 flatbreads:
Calories: 385 kcal
Protein: 15 g
Carbohydrates: 49 g
Fiber: 4 g
Net Carbohydrates: 45 g
Fat: 15 g
Saturated Fat: 5 g
Cholesterol: 20 mg
Sodium: 720 mg
Sugar: 4 g
Nutrition values are estimates and may vary depending on the ingredients and brands used.
Q/S:
Q: Can I use frozen spinach?
A: Yes. Use about 10 ounces of frozen spinach. Thaw it completely and squeeze out as much water as possible before adding it to the filling.
Q: Can I use whole-wheat flour?
A: Yes. Replace up to half of the all-purpose flour with whole-wheat flour. The flatbread will have a slightly denser texture.
Q: Can I make the dough ahead of time?
A: Yes. Cover the dough and refrigerate it for up to 24 hours. Let it come closer to room temperature before rolling.
Q: Can I use cottage cheese instead of feta?
A: Yes. Cottage cheese can be used, but drain it well first so the filling does not become watery.
Q: Can I make this without cheese?
A: Yes. Simply omit the feta and mozzarella and increase the spinach and herbs. You can also add cooked mushrooms or mashed chickpeas for extra texture.
Q: Can I add other vegetables?
A: Yes. Finely chopped mushrooms, bell peppers, green onions, or grated zucchini can be added. Cook them first and remove excess moisture.
Q: How do I prevent the filling from leaking?
A: Do not overfill the dough, keep the edges clean, and firmly pinch the dough closed before gently rolling it flat.
Q: Why is my flatbread tough?
A: Avoid adding too much flour and do not overcook it. Keeping the dough covered while resting and cooking helps maintain a soft texture.
Q: Can I bake these instead of pan-frying?
A: Yes. Place them on a lightly greased baking sheet and bake at 425°F (220°C) for about 12–16 minutes, flipping halfway through.
Q: Can I make them in an air fryer?
A: Yes. Air fry at 375°F (190°C) for approximately 8–10 minutes, flipping halfway through.
Q: Is this recipe vegetarian?
A: Yes, as written. Use vegetarian-friendly cheeses if needed.
Q: Is it nut-free?
A: The recipe itself contains no nuts. If preparing it for someone with a nut allergy, check packaged yogurt, cheese, flour, and other ingredients for allergen or cross-contact warnings.
Q: Can I make the dip dairy-free?
A: Yes. Use an unsweetened dairy-free Greek-style yogurt.
Q: How long does the dip last?
A: Store it in an airtight container in the refrigerator for up to 3 days.
Q: How should I store leftover flatbreads?
A: Refrigerate them in an airtight container for up to 3 days.
Q: How do I reheat them?
A: Reheat in a dry skillet over medium-low heat for 1–2 minutes per side, or use an air fryer at 350°F (175°C) for 3–5 minutes.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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