Spanokopita Stuffed Flatbreads
Soft pillowy flatbread dough, stuffed with feta, spinach, and walnuts with notes of nutmeg, baked and ready to eat for a Greek inspired bite.
Ingredients
150 g baby spinach
200 g feta cheese
30 g walnut halves, finely chopped
1 pinch nutmeg, grated
260 g plain flour
1.5 tsp baking powder
250 g yoghurt
salt, to taste
flour, as needed
1 Tbsp olive oil
30 g unsalted butter
30 ml runny honey
fresh thyme, as needed, destalked
Instructions
STEP 1/6
Add the baby spinach into a medium frying pan
Place over a medium-high heat until wilted
Remove from the heat and let cool slightly
Squeeze the spinach to release the excess moisture, discard the liquid
STEP 2/6
Fit the K-Beater
Add the wilted spinach into the Appliance bowl
Add the feta cheese, chopped walnut halves and grated nutmeg into the Appliance bowl, fit the splashguard
Mix until coarsely combined and set aside – 20-30 seconds, speed Min
(Tip: Don’t overmix as you want a little texture)
STEP 3/6
Clean the Appliance bowl and fit the Dough Tool
Add the plain flour, baking powder, yoghurt, salt and olive oil into the Appliance bowl, fit the splashguard
(Tip: Start the speed on Min and gradually increase speed)
Mix until the mixture comes together – 1 minute, speed 1
STEP 4/6
Transfer the dough to a lightly floured work surface
Knead gently until the dough comes together
Divide into four equal pieces
Roll each piece out
Spoon the stuffing mixture over half of one piece
Fold the dough and lightly roll it again
Repeat the same with the remaining dough and stuffing mixture
STEP 5/6
Add a little butter into a large frying pan
Heat over a medium heat until melted
Fry each flatbread on both sides for 3-4 minutes or until golden
Repeat the same with the remaining butter and flatbreads
STEP 6/6
To Serve
Transfer the flatbreads to a serving plate
Drizzle over a little honey
Scatter over the fresh thyme leaves
Serve warm
Spanokopita Stuffed Flatbreads
Soft pillowy flatbread dough, stuffed with feta, spinach, and walnuts with notes of nutmeg, baked and ready to eat for a Greek inspired bite.
Ingredients
150 g baby spinach
200 g feta cheese
30 g walnut halves, finely chopped
1 pinch nutmeg, grated
260 g plain flour
1.5 tsp baking powder
250 g yoghurt
salt, to taste
flour, as needed
1 Tbsp olive oil
30 g unsalted butter
30 ml runny honey
fresh thyme, as needed, destalked
Instructions
STEP 1/6
Add the baby spinach into a medium frying pan
Place over a medium-high heat until wilted
Remove from the heat and let cool slightly
Squeeze the spinach to release the excess moisture, discard the liquid
STEP 2/6
Fit the K-Beater
Add the wilted spinach into the Appliance bowl
Add the feta cheese, chopped walnut halves and grated nutmeg into the Appliance bowl, fit the splashguard
Mix until coarsely combined and set aside – 20-30 seconds, speed Min
(Tip: Don’t overmix as you want a little texture)
STEP 3/6
Clean the Appliance bowl and fit the Dough Tool
Add the plain flour, baking powder, yoghurt, salt and olive oil into the Appliance bowl, fit the splashguard
(Tip: Start the speed on Min and gradually increase speed)
Mix until the mixture comes together – 1 minute, speed 1
STEP 4/6
Transfer the dough to a lightly floured work surface
Knead gently until the dough comes together
Divide into four equal pieces
Roll each piece out
Spoon the stuffing mixture over half of one piece
Fold the dough and lightly roll it again
Repeat the same with the remaining dough and stuffing mixture
STEP 5/6
Add a little butter into a large frying pan
Heat over a medium heat until melted
Fry each flatbread on both sides for 3-4 minutes or until golden
Repeat the same with the remaining butter and flatbreads
STEP 6/6
To Serve
Transfer the flatbreads to a serving plate
Drizzle over a little honey
Scatter over the fresh thyme leaves
Serve warm