Fluffy flatbread pitas filled with a spanakopita-style filling!
Watch the Video:
These spanakopita spinach and feta filled pita flatbreads go great with everything. I’ve already posted my cheesy pitas, olive-stuffed flatbreads, and meat-filled flatbreads, and these pitas are made with exactly the same dough in exactly the same way. So, the dough is foolproof, and I stick to it. However, I use a spanakopita-style filling for this version to stuff the flatbreads. It’s so easy with just onion, scallions, baby spinach, dill, and three cheeses. I use cream cheese as the base to ensure the filling is creamy. Then, I add mozzarella to make sure I have a little stringy pull and feta for the traditional spanakopita flavor. They look and smell so good that your guests will be ready to eat as soon as they walk in the door!
Why your guests will want these immediately…
Soft, pillowy flatbread
Juicy spinach
Creamy, tangy cream cheese
Smooth pull from mozzarella
Briny Feta bites
Fresh dill
Mouth-watering spanakopita-style stuffed soft pita flatbreads you can’t resist!
Everything you need
For the Dough:
- Lukewarm water
- Granulated sugar
- Active dry yeast -be sure to proof it before starting your flatbreads
- All-purpose flour
- Salt
- Olive oil –try the one in our shop from my family’s olive trees in Crete!
The Spinach Filling:
- Olive oil
- Onion -finely chopped
- Scallions -thinly sliced and swirled in a bowl of cold water to release any dirt
- Baby spinach leaves -washed and dried
- Salt
- Freshly cracked black pepper
- Dried dill -or a quarter cup of finely chopped fresh dill
- Cream cheese -at room temp
- Feta cheese
- Shredded mozzarella cheese
How to make Spinach and Feta Filled Pita Flatbreads
Make the Bread Dough:
- In the bowl of a tabletop mixer fitted with the dough hook attachment, add the first four ingredients and whisk them together.
- Let them sit at room temperature until the yeast activates -about 8 minutes. It is ready when a cloud forms on top of the mixture.
- Add the remaining dough ingredients and knead on low speed for 10-12 minutes.
- Transfer the dough to a bowl greased with olive oil.
- Toss the dough to coat and cover the bowl with plastic wrap.
- Set aside in the warmest room of the home until doubled in volume.
Make the Filling:
- Add the olive oil and onion to a skillet and cook over medium heat until the onion is soft and golden.
- Then, add the scallions and a pinch of salt and cook until softened.
- Add the spinach in a few batches after each batch wilts while seasoning each batch with salt and pepper.
- Remove the skillet from the heat and add the dill.
- Add the cream cheese and spinach mixture to a large mixing bowl.
- Mix together until combined.
- Add the remaining ingredients and mix them together.
- Taste and adjust the seasoning if needed.
Assemble the Pitas:
- Preheat the oven to 400 °F. 200 °C.
- Divide the dough into eight equal portions.
- Line 2-3 baking trays with parchment paper.
- Form the dough into flat discs and place two tablespoons of the spinach filling in the center of each disc.
- Fold the edges of the dough over the filling and press it into a disc.
- If the dough is sticky, sprinkle some flour on the work surface and toss the filled dough portions in the flour. (See Video)
- Transfer the pitas onto the prepared baking trays.
- Brush the tops with olive oil.
- Bake them for about 25 minutes or until golden.
How to freeze Pita Flatbreads
It’s always nice to have home-cooked food on hand and ready to eat. So, once the pitas are baked, allow them to cool completely and transfer them to freezer-safe bags. They stay fresh in the freezer for up to 3 months. All you need to do is toast them and serve!
Serving
Once the pitas are golden brown, remove them from the oven and let them rest for about ten minutes to come to room temperature. This will allow the cheese and filling to set instead of running out when you cut or bite into it. They taste great at room temperature, but of course, you can toast them ahead of time to serve them at a party as an appetizer or to go alongside any meal. It would even make a perfect snack with some tzatziki on the side. I can’t wait for you to make these and let me know which stuffed flatbread is your favorite. Please send me pictures on Instagram and let me know! Kali Orexi!
More Bread Recipes:
Spinach & Feta Filled Pita Flatbreads
Fluffy flatbread pitas filled with a spanakopita-style filling. These spinach and feta filled flatbreads go great with everything!
Ingredients
For the Dough:
- 2 cups lukewarm water
- 2 teaspoons granulated sugar
- 1 and 1/2 teaspoons active dry yeast
- 1/4 cup all-purpose flour
- 4 cups all-purpose flour
- 1 and 1/2 teaspoon salt
- 1/4 cup olive oil
The Spinach Filling:
- 1/4 cup olive oil
- 1 small onion, finely chopped
- 6 scallions thinly sliced
- 1 pound baby spinach leaves, washed and dried
- salt, to taste
- freshly cracked black pepper to taste
- 1 teaspoon dried dill or a quarter cup finely chopped fresh dill
- 8 oz (300g) cream cheese at room temp.
- 11 oz (300g) feta cheese
- a handful of shredded mozzarella cheese
Instructions
Make the Bread Dough:
In the bowl of a tabletop mixer that has been fitted with the dough hook attachment add the first 4 ingredients and whisk them together. Let them sit at room temperature until the yeast activates. It is ready when a cloud forms on top of the mixture.
Add the remaining dough ingredients and knead on low speed for 10-12 minutes. Transfer the dough to a bowl that has been greased with olive oil. Toss the dough to coat and cover the bowl with plastic wrap. Set aside in the warmest room of the home until doubled in volume.
Make the Filling:
Add the olive oil and onion to a skillet and cook over medium heat until the onion is soft and golden. Add the scallions and a pinch of salt. Cook until softened.
Add the spinach in a few batches after each wilts. Season each batch with salt and pepper.
Add the dill and remove the skillet from the heat.
in a large mixing bowl add the cream cheese and the spinach mixture. Mix together until combined. Add the remaining ingredients and mix them together. Taste and adjust the seasoning if needed.
Assemble the Pitas:
Preheat the oven to 400 °F. 200 °C.
Divide the dough into 8 equal portions.
Line 2-3 baking trays with parchment paper.
Form the dough into flat discs and place 2 tablespoons of the spinach filling in the center of each disc.
Fold the edges of dough over the filling and press it into a disc. If the dough is sticky, sprinkle some flour on the work surface and toss the filled dough portions in the flour. (See Video)
Transfer the pitas onto the prepared baking trays.
Brush the tops with olive oil.
Bake them for about 25 minutes or until golden.
Serve warm. Kali Orexi!
Notes
Freezer Instructions: Once the pitas are baked, allow them to cool completely. Transfer to freezer-safe bags and freeze them up to 3 months. Toast them and serve!
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