A Delicious Beginning with Spinach & Cheese Stuffed Flatbreads
In my kitchen is a true delight a Spinach & Cheese Stuffed Flatbreads. As I rolled out the soft, elastic dough, I couldn’t help but smile at the thought of the delicious filling inside. These flatbreads are my twist on the classic spanakopita, with a rich blend of spinach, cream cheese, and feta tucked inside. When the dough was ready, it was time to make the filling, which would turn these flatbreads into an irresistible treat.
Crafting the Perfect Filling
The process of preparing the Spinach & Cheese Stuffed Flatbreads is both satisfying and rewarding. First, I sautéed onions and green onions in olive oil until they were soft and fragrant. Adding the spinach was like watching a green miracle unfold as it wilted into a vibrant, flavorful mix. The combination of dill, salt, and pepper elevated the filling, making it both creamy and savory. Mixing this with cream cheese, feta, and mozzarella created a luscious, cheesy blend that would soon fill the flatbreads.
Assembling the Flatbreads
Once the filling was ready, I divided the dough into neat portions and flattened each one. Placing the spinach and cheese filling in the center and folding the dough over felt like crafting little pockets of happiness. I brushed them with olive oil and popped them into the oven. The aroma of baking flatbreads soon filled the kitchen, making the anticipation almost unbearable.
A Golden Finish
When I finally pulled the Spinach & Cheese Stuffed Flatbreads from the oven, their golden-brown tops were a sight to behold. Each bite revealed a warm, gooey center that was as delicious as it was comforting. I served them with a side of tzatziki sauce, and they were gone in no time. These flatbreads are perfect for any occasion, whether it’s a cozy dinner at home or a delightful snack for a gathering.
Table of Contents
Chef’s Notes- Spinach & Cheese Stuffed Flatbreads
- Dough Rising: Ensure the dough rises in a warm, draft-free environment for the best texture. If your kitchen is cool, you can let the dough rise in a slightly warmed (but turned off) oven.
- Consistent Size: Divide the dough evenly to ensure uniform cooking. Use a kitchen scale for precision if available.
- Avoid Overstuffing: Be careful not to overstuff the flatbreads to prevent the filling from leaking out during baking.
- Sealing the Edges: Make sure to seal the edges of the flatbreads well to keep the filling inside. Press firmly to avoid any gaps.
- Flour Dusting: If the dough is sticky when assembling, dust your hands and the dough with a bit of flour to make it easier to handle.
- Cooling Time: Allow the flatbreads to cool for a few minutes after baking before serving to let the filling set slightly, making them easier to eat.
- Extra Flavor: For a flavor boost, brush the tops of the flatbreads with garlic-infused olive oil before baking.
- Fresh Dill: If using fresh dill, add it at the very end of the cooking process to maintain its bright flavor.
Spinach & Cheese Stuffed Flatbreads
Get ready to indulge in these mouthwatering Spinach & Cheese Stuffed Flatbreads! Perfectly fluffy flatbreads filled with a savory blend of spinach, cream cheese, and feta, these are sure to be a hit at any meal. Easy to make and even easier to devour, these flatbreads are a delightful twist on traditional spanakopita. Serve them warm and watch them disappear!
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Ingredients
For the Dough
2 cups warm water
2 teaspoons white sugar
1 and 1/2 teaspoons dry yeast
1/4 cup flour (for starter)
4 cups all-purpose flour
1 and 1/2 teaspoons sea salt
1/4 cup extra virgin olive oil
For the Spinach Filling
1/4 cup extra virgin olive oil
1 small yellow onion, finely diced
6 green onions thinly sliced
1 pound fresh baby spinach leaves, cleaned and dried
Salt and freshly ground black pepper to taste
1 teaspoon dried dill or 1/4 cup fresh dill, finely chopped
8 oz cream cheese, softened
11 oz feta cheese, crumbled
A handful of shredded mozzarella cheese
Directions
- Cook the Filling: Heat olive oil in a nonstick pan over medium heat. Add diced onion and cook until soft and golden (about 5 minutes). Stir in green onions and a pinch of salt; cook until softened (about 3 minutes). Gradually add spinach in batches, seasoning each batch with salt and pepper until wilted (about 5 minutes). Stir in dill and remove from heat.
- Prepare the Dough: In a stand mixer bowl fitted with a dough hook, combine warm water, sugar, yeast, and 1/4 cup flour. Whisk together and let sit until frothy (about 10 minutes). Add remaining flour, salt, and olive oil. Knead on low speed for 10-12 minutes until smooth. Transfer to an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size (about 1 hour).
- Mix the Filling: In a large mixing bowl, combine softened cream cheese with the cooked spinach mixture. Add crumbled feta and shredded mozzarella; mix well. Taste and adjust seasoning if needed.
- Assemble the Flatbreads: Preheat oven to 400°F (200°C). Divide dough into 8 equal portions. Line baking sheets with parchment paper. Flatten each dough portion into a disc and place 2 tablespoons of spinach filling in the center. Fold edges over filling and press into a disc shape. If sticky, dust with flour.
- Bake the Flatbreads: Arrange filled dough discs on prepared baking sheets. Brush tops with olive oil. Bake for about 25 minutes or until golden brown. Serve warm.
Equipment
- chef’s knife
- cutting board
- Stand Mixer
- Nonstick Pan
- mixing bowls
- baking sheet
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 45g
- Protein: 10g
- Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 600mg
- Potassium: 300mg
- Fiber: 3g
- Sugar: 3g
- Vitamin A: 1500IU
- Vitamin C: 15mg
- Calcium: 200mg
- Iron: 3mg
FAQs- Spinach & Cheese Stuffed Flatbreads
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. After the first rise, punch it down and store it in the refrigerator for up to 24 hours. Let it come to room temperature before using.
Can I freeze the flatbreads?
Absolutely! You can freeze the assembled but unbaked flatbreads. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
Can I use frozen spinach?
Yes, but make sure to thaw and squeeze out as much water as possible from the spinach to avoid a soggy filling.
How can I make these gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend designed for yeast dough. You may need to adjust the amount slightly to achieve the right dough consistency.
What can I serve with these flatbreads?
These flatbreads pair well with tzatziki sauce, a Greek salad, or a simple side of marinated olives. They can also be served with a light soup for a complete meal.
