There’s something magical about biting into a freshly made flatbread stuffed with creamy cheese and tender spinach. Whether you’re whipping these up for breakfast, lunch, or a savory snack, these spinach and cheese stuffed flatbreads offer the perfect balance of flavor, texture, and nutrition. The crispy exterior, paired with the rich, cheesy filling, will leave you craving more.
Why You’ll Love Spinach and Cheese Stuffed Flatbreads
These flatbreads are versatile, easy to prepare, and packed with wholesome ingredients. They make an excellent meal or snack for any time of the day. Whether served warm with a dollop of yogurt or simply enjoyed as-is, they’re guaranteed to impress your family and friends.
Ingredients for Spinach and Cheese Stuffed Flatbreads
Dough Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 8 cups (875 g) |
| Salt | 1 teaspoon (5 g) |
| Butter (melted) | 55 g |
| Warm water | 2.5 cups (500 ml) |
Filling Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh spinach (chopped) | 500 g |
| Feta cheese (crumbled) | 200 g |
| Onion (finely chopped) | 1 large |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Salt and pepper | To taste |
| Red pepper flakes (optional) | 1 teaspoon |
Step-by-Step Instructions
1. Prepare the Dough
Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour and salt to ensure even distribution.
Incorporate Butter
Pour the melted butter into the flour mixture. Mix well until the butter is evenly distributed, creating a crumbly texture.
Add Water
Slowly add warm water to the mixture while stirring continuously. Combine until a soft dough forms. Adjust the water quantity slightly if needed to achieve the right consistency.
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
Rest the Dough
Place the dough in a bowl, cover it with a damp cloth, and let it rest for at least 30 minutes. This step allows the dough to relax, making it easier to roll out later.
2. Prepare the Filling
Cook Onion and Garlic
Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and garlic, sautéing until the onion becomes translucent and aromatic.
Add Spinach
Toss the chopped spinach into the skillet. Stir and cook until it wilts and any excess water evaporates.
Season and Combine
Add salt, pepper, and red pepper flakes (if using) to the spinach mixture. Remove from heat and let it cool slightly. Once cooled, stir in the crumbled feta cheese.
3. Assemble the Flatbreads
Divide the Dough
Divide the dough into equal portions, depending on the size of flatbreads you prefer. Roll each portion into a smooth ball.
Roll Out the Dough
On a floured surface, roll each dough ball into a circle about 1/4 inch thick.
Add the Filling
Spoon the spinach and cheese filling onto one half of the dough circle. Fold the other half over the filling, forming a semi-circle. Press the edges together to seal, and use a fork to crimp the edges for extra security.
4. Cook the Flatbreads
Preheat the Skillet
Heat a large skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil or butter.
Cook the Flatbreads
Place the stuffed flatbreads in the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Adjust the heat as necessary to prevent burning.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Carbohydrates | 30 g |
| Protein | 8 g |
| Fat | 10 g |
| Fiber | 2 g |
Tips for Perfect Spinach and Cheese Flatbreads
- Use Fresh Spinach: Fresh spinach provides the best flavor and texture, but frozen spinach can be used if thawed and drained well.
- Customize the Cheese: Try mozzarella, ricotta, or a blend of cheeses for different flavor profiles.
- Don’t Overfill: Avoid overstuffing the flatbreads to prevent the filling from spilling out during cooking.
- Use Moderate Heat: Cooking over medium heat ensures even browning without burning the dough.
Serving Suggestions
- As a Main Dish: Pair with a bowl of soup or salad for a complete meal.
- As a Snack: Serve with a side of plain yogurt or a tangy tzatziki sauce.
- For a Crowd: Cut the flatbreads into smaller pieces and serve as appetizers at gatherings.
Frequently Asked Questions (FAQs)
1. Can I make the dough ahead of time?
Yes, the dough can be made a day in advance and stored in the refrigerator. Let it come to room temperature before using.
2. Can I freeze the flatbreads?
Absolutely! Cooked flatbreads can be frozen and reheated in a skillet or oven for a quick meal.
3. What other fillings can I use?
Feel free to experiment with fillings like sautéed mushrooms, roasted vegetables, or minced chicken for variety.
4. Can I bake these instead of cooking them on a skillet?
Yes, bake them at 200°C (400°F) for 10-12 minutes until golden and cooked through.
5. How do I prevent the flatbreads from sticking to the skillet?
Ensure the skillet is well-heated and lightly greased before adding the flatbreads.
6. Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but the texture may be slightly denser.
Conclusion
These spinach and cheese stuffed flatbreads are more than just a meal—they’re a culinary experience that combines wholesome ingredients with rich flavors. Perfect for any occasion, they’re easy to make and even easier to enjoy.
Ready to try your hand at these delicious flatbreads? Gather your ingredients, follow the steps, and savor the goodness today!
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Spinach and Cheese Stuffed Flatbreads: A Delightful Homemade Treat
- Total Time: 40 minutes
- Yield: 6-8 flatbreads
Description
Delight your taste buds with these irresistible spinach and cheese stuffed flatbreads. With a crispy, golden crust and a creamy, savory filling, this dish is perfect for breakfast, lunch, or a hearty snack. Easy to make and endlessly customizable, these flatbreads are sure to be a hit with your family and friends.
Ingredients
For the Dough:
- 8 cups all-purpose flour (875 g)
- 1 teaspoon salt (5 g)
- 55 g melted butter
- 2.5 cups warm water (500 ml)
For the Filling:
- 500 g fresh spinach, washed and chopped
- 200 g feta cheese, crumbled (or your preferred cheese)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1 teaspoon red pepper flakes for heat
Instructions
Prepare the Dough:
- In a large bowl, combine the flour and salt.
- Add the melted butter and mix until evenly distributed.
- Gradually add the warm water while stirring, until a soft dough forms. Adjust water if needed.
- Knead the dough on a floured surface for 10 minutes, until smooth and elastic.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Prepare the Filling:
- Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Add the spinach to the skillet and cook until wilted and excess water evaporates.
- Season with salt, pepper, and red pepper flakes (if using).
- Remove from heat and allow to cool slightly. Stir in the crumbled feta cheese.
Assemble the Flatbreads:
- Divide the dough into equal portions and roll each into a ball.
- On a floured surface, roll out each dough ball into a circle about 1/4 inch thick.
- Spoon the spinach and cheese filling onto one half of the dough. Fold the other half over the filling to form a semi-circle. Seal the edges by pressing or crimping with a fork.
Cook the Flatbreads:
- Preheat a skillet or griddle over medium heat and lightly grease it with oil or butter.
- Place the flatbreads in the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Adjust heat as necessary to prevent burning.
Notes
- Use fresh spinach for the best flavor, but frozen spinach can work if drained thoroughly.
- Experiment with different cheeses like mozzarella or ricotta for a unique twist.
- Ensure the skillet is evenly heated to cook the flatbreads perfectly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Pan-Frying
- Cuisine: Mediterranean
