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    Spinach and feta gözlemeler

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    Spinach and feta gözlemeler

    • Preparation time: 20 minutes, plus proving and shaping
    • Cooking time: 20 minutes
    • Total time: 40 minutes, plus proving and shaping

    Makes: 6


    1 tbsp olive oil, plus extra for brushing
    4 salad onions, thinly sliced • 450g spinach
    2 tsp sumac
    200g feta, crumbled

    7g instant dried yeast
    ½ tsp caster sugar
    350g plain flour, plus extra for kneading
    ½ tsp salt
    1½ tbsp natural yogurt
    2½ tbsp olive oil, plus extra for greasing and frying


    1. To make the dough, mix the yeast, sugar, flour and salt in a large bowl. Make a well in the centre and pour in the yogurt, olive oil and 180-200ml lukewarm water; bring together to form a soft dough. Knead on a floured work surface for 8-10 minutes, until you have a smooth dough. Put into an oiled bowl, cover with oiled cling film and leave in a warm place until doubled in size – about 1 hour 30 minutes.

    2. For the filling, heat the oil in a large frying pan over a medium-high heat. Add the salad onion and cook, stirring for 1 minute. Tip in the spinach; stir until wilted. Season and drain in a colander. Transfer to a bowl and allow to cool before stirring in the sumac and feta.

    3. Divide the dough into 6 balls. On a floured work surface, roll out each ball as thinly as you can into a large circle (about 25cm diameter). Spread a thin layer of filling over one half, leaving a 2cm border, then fold over the other half and press the edges together to seal. Heat a large, non-stick frying pan over a medium heat. Brush one side of the flatbread with a little oil, then cook, oiled-side down, for 3 minutes, until blistered and charred in places. Brush the other side with more oil then flip over, lower the heat and cook for a further 3 minutes. Keep warm while you cook the remaining flatbreads, wiping the pan out each time with kitchen paper. Cut into wedges and serve warm.

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    This recipe first appeared in Waitrose Food, August 2017 issue. Download the Waitrose Food app for the full issue


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