Recipe: Spinach, Mushroom, Onion and Feta Flatbreads

We’ve teamed up with Sam Rice at The Midlife Kitchen who has an awesome blog stealthhealthblog.com to bring you a super delicious and nutritious recipe each month. This month she’s given us a versatile flatbread recipe (you can change the toppings to suit) that you can make for lunch, dinner or even when entertaining.

If you are anything like me the mere mention of the word ‘bread’ is enough to turn you off a recipe. I totally get it – flour, yeast, kneading, proving – no thanks! But there’s none of that here. Well, OK that’s not strictly true, flour is involved and there’s the smallest amount of kneading but nothing onerous. I’ve chosen my favourite toppings but of course, you can vary it according to your preferences or indeed, what’s available in your salad drawer.

SERVES: Makes 4 flatbreads

KITCHEN TIME: 30 minutes

INGREDIENTS

For the flatbreads

100g plain flour (can use any flour really but I use an organic, unbleached white flour)

100g plain Greek yoghurt

1 tsp baking powder

½ tsp salt

For the topping

1 small red onion, peeled and finely sliced

100g mushrooms washed and sliced

100g baby spinach

Salt and black pepper

Extra virgin olive oil for brushing over

Feta cheese to crumble over

Red chilli flakes (optional)

PREP TIP

You can make the flatbread dough, put it in an airtight container and keep it in the fridge until you are ready to cook.

METHOD

Place the flatbread ingredients in a glass bowl and combine well. If the mixture seems too sticky to knead then add a bit more flour. Turn the dough out on a well-floured surface and knead for one minute until it comes together in a ball. Set aside. Prep the veggies and heat a couple of teaspoons of oil in a frying pan. Add the onion and fry gently until soft, then add the mushrooms and after a few minutes turn off the heat and add in the spinach, just to wilt down, and season well. Returning to the dough, divide into 4 and roll into small balls. Roll out with a rolling pin, using plenty of flour to prevent sticking, to a couple of mm thick. Heat a large frying pan or griddle pan and cook the flatbreads two by two on one side for a few minutes until golden and starting to puff up. Then flip and cook on the other side for just a minute. On the less-cooked side, brush over with extra virgin olive oil using a pastry brush and then spread over the vegetable mixture. Crumble over a good amount of feta and place under a hot grill for a few minutes until the cheese starts to brown. Sprinkle over some red chilli flakes if you like.

SERVING TIP

These are great sliced up and served as part of a mezze platter with hummus and olives.

Click here for a printable version of this recipe.