Cheesy Spinach Stuffed Flatbreads: A Deliciously Savory Snack.

Cheesy Spinach Stuffed Flatbreads are a versatile, pan-seared delight that sits somewhere between a paratha and a quesadilla. This recipe features a soft, pliable dough wrapped around a molten center of sautéed spinach and garlic-infused cheese.

Because these are cooked on a dry or lightly oiled skillet rather than baked, the exterior develops golden-brown leopard spots that provide a toasted, smoky flavor, while the cheese remains gooey and elastic.

Ingredients

The Soft Dough

All-Purpose Flour: 300g ($2\frac{1}{2}$ cups).
Warm Water: 180ml (approx. 3/4 cup).
Olive Oil: 2 tablespoons.
Salt: 1/2 teaspoon.

The Savory Filling

Fresh Baby Spinach: 250g, roughly chopped.
Feta Cheese: 100g, crumbled (for tang).
Mozzarella Cheese: 150g, shredded (for the “pull”).
Garlic: 2 cloves, minced.
Green Onions: 2, thinly sliced.
Red Chili Flakes: 1/2 teaspoon (optional).
Black Pepper: To taste.

Instructions

Step 1: Prepare the Dough

In a large bowl, combine the flour and salt. Create a well in the center and add the warm water and olive oil. Mix until a shaggy dough forms. Knead on a lightly floured surface for 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes to relax the gluten.

Step 2: Sauté the Spinach

Heat a splash of oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds. Add the chopped spinach and cook until completely wilted. Important: Place the cooked spinach in a fine-mesh sieve and press out as much liquid as possible. Excess moisture will make the flatbreads soggy.

Step 3: Mix the Filling

In a medium bowl, combine the squeezed spinach, crumbled feta, shredded mozzarella, green onions, chili flakes, and black pepper. Stir until well combined.

Step 4: Stuff and Seal

Divide the rested dough into 6 equal portions. Roll each portion into a circle about 15cm (6 inches) wide. Place a generous mound of the cheese-spinach mixture in the center. Pleat the edges of the dough over the filling and pinch them together in the middle to seal.

Step 5: Roll Thin

Gently flatten the stuffed ball with your hand, then use a rolling pin to roll it out into a larger circle (about 20cm). Be gentle so the dough doesn’t tear.

Step 6: Pan-Sear

Heat a cast-iron skillet or non-stick pan over medium heat. Brush lightly with oil or butter. Cook each flatbread for 2–3 minutes per side until golden brown and charred in spots. The cheese inside should be fully melted.

Flavor and Texture Notes

These flatbreads offer a satisfyingly chewy exterior with a rich, salty, and earthy interior. The feta provides a sharp, creamy tang that cuts through the mildness of the mozzarella and the earthiness of the spinach. They are best eaten hot, immediately after cooking, when the cheese is at its most fluid.

Tips for Success

Dry the Spinach: This is the most critical step. If the spinach is wet, the steam created during cooking will cause the dough to burst or become gummy.
The Resting Period: Do not skip the 30-minute dough rest. It makes the dough much easier to roll out thin without it springing back.
Cast Iron Cooking: A heavy cast-iron skillet provides the best heat retention, leading to those beautiful, authentic charred spots.

FAQ

Question	Answer
Can I use frozen spinach?	Yes, but you must thaw it completely and squeeze it exceptionally dry in a kitchen towel.
Can I make these ahead of time?	You can prepare the dough and filling 24 hours in advance. For best results, roll and cook them fresh.
What should I dip them in?	They pair beautifully with Greek yogurt, tzatziki, or a spicy harissa dip.

Conclusion

Cheesy Spinach Stuffed Flatbreads are a masterclass in textures. They are portable enough for a snack but substantial enough to serve as a main course alongside a fresh salad.