Feta and Spinach Flatbread

Spinach and Feta Flatbread on a cast iron skillet

I wonder how many people will be irritated that I compared this feta and spinach flatbread to pizza. Admittedly, it doesn’t taste like pizza, but it does kind of look like one. A sweet and savory one.

P.S Don’t forget to check below the recipe for recipe notes and a ramble! (if you’re into that kind of thing.)

Feta and Spinach Flatbread

Recipe by Dee

Ingredients

  • Flatbread
  • 250 g all purpose flour

  • 5 g instant yeast

  • 5 g fine sea salt

  • 160 g water

  • Olive oil for kneading and cooking

  • Feta and Spinach Flatbread
  • 2-3 tbsp. of sweet heat strawberry relish

  • 1/4-1/2 cup crumbled feta cheese

  • 1-2 cups thinly sliced spinach, cut into 1/2 inch strips

  • Extra virgin olive oil

  • Fine sea salt

  • Red chili flakes (optional)

Directions

  • Flatbread
  • Place the flour, salt, and yeast in a large mixing bowl and stir jus a little so that the yeast is distributed into the flour. Add the water and use your hands to mix the dough until there is no flour left in the bottom of the bowl, using the dough ball to get any extra bits of dough off the side of the bowl.
  • Drizzle olive oil onto your counter (or other kneading surface) and tip the dough out of the bowl onto the oiled surface. Knead for 5 to 10 minutes or until the dough is soft and smooth. Place the dough back into the bowl, cover, and let rise at room temperature for 1 hour or until the dough has doubled in size.
  • Once the dough has risen, remove the dough from the bowl and knead a few times to remove all of the air. Divide the dough into two equal pieces and store one in the fridge for later use. Be sure to cover it before you do.
  • Place a 10 inch cast iron griddle over medium heat and let it warm up for 3-5 minutes.
  • While the griddle is heating, roll the dough out to a 9 inch circle. (No need for it to be perfect.)
  • Drizzle a small amount of oil onto the griddle and carefully swirl the pan to make sure the whole surface is coated with oil. Lay the flatbread onto the hot skillet and cook on each side for 4-5 minutes. Remove from the heat and set aside.
  • Feta and Spinach Flatbread
  • Preheat the oven to 400 Fahrenheit or 204 Celsius
  • Spread a thin layer of the strawberry relish onto the flatbread, then top with the crumbled feta cheese, adding as little or as much as you like. Evenly spread the spinach on top of the flatbread. You may not be able to see the feta through the spinach and that's okay. The spinach will shrink in the oven.
  • Drizzle the flatbread with a little olive oil and sprinkle with salt and the optional chili flakes. The amount of salt you add depends on how salty the feta you use is. Place the flatbread in the oven and bake for 10 to 12 minutes. Remove from the heat, let cool for a few minutes, and enjoy!

Need To Use Up Any Of That Extra Spinach?

Try this Spinach Pesto!

Notes:

  • Be sure to mix the yeast into the flour. This prevents it from clumping up when adding the water to the dry ingredients.
  • You can make these flatbreads with all purpose flour or bread flour.
  • Try different toppings with your second flatbread. You can try bacon, different types of cheese, or a fried egg.
  • If you want to add bacon to your flatbread, cook it a little to render out some of the fat before adding it to the flatbread.
  • Taste the feta before you sprinkle salt on the flatbread. If it is salty add less salt. The feta I have is not very salty so I added more.
  • If you don’t feel like making strawberry relish, you can use strawberry jam instead. Just follow the recipe for the relish, but leave out the fresh strawberries and sugar and do not boil. Just heat gently for 5 to 10 minutes, then let cool. Or you could just use plain strawberry jam.
  • You can cut this flatbread with a sharp knife, a pizza wheel, or a pair of kitchen shears if you have them.

Ramblings: Here We Are, Trying New Things Again

Maybe I shouldn’t type this out loud, but I am often very skeptical of my early recipe ideas, especially when I’m trying a new thing.

That may not seem very reassuring, but first, I want you to know that I would never share a recipe with you that I did not enjoy eating, and second, it isn’t just this recipe. I usually question all of my life choices when developing recipes.

Like seriously, who even came up with this, why am I doing this, do these ingredients even work as a combo?

It doesn’t help that I may still have some hang ups with the sweet and savory thing, especially when jam is involved, (read “jam” as strawberry relish) but this feta and spinach flatbread is helping me get over it. 

It’s really good.

Different, but delicious. I encourage you to give it a shot, even if you’re skeptical like I was.

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