Christina Christofi
Suitable for vegetarians
January 20, 2025
Viral spinach and feta filled flatbread with Charalambides Christis straggato yoghurt authentic.
Prep Time
15
mins
Cook Time
20
mins
Serves
4
Ingredients
For the Dough:
- 320 g All-Purpose Flour
- 150 g Straggato Yoghurt Authentic (10% Fat) Charalambides Christis
- ½ tsp Salt
- ½ tsp Baking Powder
- 1-2 tbsp Olive Oil (optional)
For the Filling:
- 200 g Fresh Spinach
- 100 g Feta Cheese
- 1 Small Onion (finely chopped)
- 1 Garlic Clove (finely chopped)
- 1 tbsp Dill
- 1 Egg
- 2 tbsp Olive Oil
- Salt & Pepper to taste
Instructions
- In a bowl, mix the flour, salt, baking powder, and yoghurt. Add olive oil if desired, and knead until you have a soft dough. Adjust the texture with a little water or flour if needed. Let the dough rest for 15 minutes.
- Heat olive oil in a pan and sauté the onion and garlic until translucent. Add the spinach and cook until wilted. Remove from heat, let cool, and squeeze out excess liquid.
- In a bowl, combine the sautéed spinach, feta, egg, dill, salt, and pepper.
- Divide the dough into portions and roll out each portion into thin disks. Place a spoonful of filling in the center of each disk. Fold the dough over the filling, pressing the edges firmly to seal.
- Heat a little olive oil in a pan over medium heat. Cook the flatbreads for 2-3 minutes on each side, until golden brown and crisp.
- Serve warm with a dollop of yoghurt on the side.
