Prep Time: 2 hours
Yield: 5 flatbreads

Ingredients

Dough

• 350ml tepid water

• 1 tsp honey

• 7g dry active yeast

• 500g strong white bread flour

• Pinch of salt

• Extra flour (for dusting)

Filling

• 2 tbsp extra virgin olive oil

• 1 leek, finely chopped

• 400g fresh spinach (squeezed dry)

• 200g feta, crumbled

• 100g ricotta

• 30g fresh dill, chopped

• 1 heaped tsp ground cinnamon

• ½ tsp ground nutmeg

• Salt & pepper

To Cook

• Olive oil

Method

1. Mix water, honey, and yeast. Leave until frothy.

2. Add flour, knead 5 mins, add salt halfway. Cover and rise (30 mins).

3. Cook leek in oil, add spinach until wilted. Drain well.

4. Mix with feta, ricotta, dill, and seasoning.

5. Divide dough into 5, roll, fill, seal, and flatten.

6. Fry in olive oil, 2 mins each side until golden.

Notes

• Filling may be leftover unless dough is doubled

• Always squeeze spinach dry