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Categories:
flour salt olive oil water nuts baby spinach ground nutmeg green onions Feta cheese Mozzarella grated cracked black pepper salt olive oil spray lemon wedges Salad
Viewed: 128 - Published at: 6 years agoIngredients
- 1/2 cup all purpose flour
- 1 teaspoon salt
- 1/3 cup olive oil
- 3/4 cup water
- 2 tablespoons pine nuts
- 5 cups baby spinach leaves
- 1 pinch ground nutmeg
- 2 green onions chopped
- 1 cup feta cheese crumbled
- 1/2 cup mozzarella grated
- cracked black pepper
- sea salt
- olive oil spray
- lemon wedges
- salad
Method
- Sift flour and salt into a bowl. Make a well in center and add the oil and water. Stir to combine. Turn out onto a flat surface and knead dough for 10 minutes until smooth and elastic. Return to a clean bowl and cover with a clean tea towel. Leave to rest for 10 minutes.
- Meanwhile, toast pine nuts in pan over medium-high heat for a few minutes until golden. Remove from heat. Add to a clean bowl with spinach, nutmeg, green onions, feta and mozzarella. Season to taste.
- Divide dough into 4 equal pieces and roll each piece out to a 12 inch circle. Place half the spinach filling in center of 2 dough circles, leaving a 1/2 inch border around edges. Top with remaining dough circles, flatten and press edges together to seal.
- Spray 2 frying pans with oil and place over medium-high heat. Cook flatbreads for 5 minutes or until golden. Spray with a little more oil, turn and cook for 5 minutes until golden and crisp.
- Cut each into 8 pieces and serve with lemon wedges and salad on the side.
