Apr 30, 2026April 30, 20260 1
in Bread & Rolls, Savoury

Prep Time

20 minutes (plus 30 minutes resting time)

Bake Time

15-18 minutes

Yield

6 flatbreads

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

Dough
1 1/2 cups ROGERS FOODS Whole Wheat Flour
1/2 cup ROGERS FOODS All Purpose Flour
1 tsp baking powder
1/2 tsp salt
3/4 cup plain Greek yogurt
2 tbsp olive oil
...
Topping
2 cups baby spinach, roughly chopped
1/2 cup feta cheese, crumbled
2 cloves garlic, minced
1 tbsp olive oil
1/4 tsp red pepper flakes
1/4 tsp black pepper
2 tbsp pine nuts (optional)
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Recipe Notes:
These flatbreads are best served fresh from the oven. Swap spinach for arugula, or add sliced cherry tomatoes before baking for a colourful variation.
Storage: Best served fresh. Store leftover flatbreads in an airtight container or wrapped in foil at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat in a 400F oven for 5-7 minutes to restore crispness. Not recommended for freezing once topped and baked.
A quick, no-yeast flatbread topped with garlicky sauteed spinach and salty feta — ready in under an hour and perfect for a light May dinner or alongside spring soups.

Instructions

1.In a large bowl, whisk together both flours, baking powder, and salt. Add the Greek yogurt and olive oil; mix until a soft dough forms. Knead briefly in the bowl until smooth. Cover and let rest for 30 minutes.
2.Preheat oven to 425F (220C). Line two baking sheets with parchment paper.
3.Warm 1 tbsp olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Add the spinach and toss until just wilted, about 1-2 minutes. Season with red pepper flakes and black pepper. Remove from heat.
4.Divide the dough into 6 equal portions. On a lightly floured surface, roll each portion into a thin oval or round, about 1/8-inch thick. Transfer to prepared baking sheets.
5.Divide the spinach mixture evenly over each flatbread. Top with crumbled feta and pine nuts if using.
6.Bake for 15-18 minutes until the edges are crisp and golden, and the feta is lightly browned.
7.Serve warm, drizzled with a little extra olive oil if desired.

A quick, no-yeast flatbread topped with garlicky sauteed spinach and salty feta — ready in under an hour and perfect for a light May dinner or alongside spring soups.

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