Mediterranean Mint and Feta Stuffed Flatbread
These Mediterranean-style flatbreads are stuffed with a delicious mix of crumbled feta, fresh mint, parsley, and a touch of garlic, folded into soft dough and pan-toasted to golden perfection. Crispy outside and creamy inside, they’re ideal as an appetizer, snack, or light lunch. Serve with yogurt dip, tzatziki, or a side salad for a refreshing bite of the Mediterranean.
Prep Time: 20 minutes
Rest Time: 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Servings: 4 flatbreads
Ingredients:
For the Dough (if homemade):
2 cups all-purpose flour
1/2 tsp salt
3/4 cup warm water
1 tbsp olive oil
OR use store-bought flatbreads or naan for a shortcut.
For the Filling:
1 cup crumbled feta cheese
1/4 cup chopped fresh mint leaves
2 tbsp chopped parsley or dill
1 small garlic clove, finely grated
1/2 tsp lemon zest (optional, but adds freshness)
1/4 tsp black pepper
1–2 tbsp olive oil, for brushing and cooking
Instructions:
Step 1: Make the Dough (Skip if using ready-made)
1. In a bowl, combine flour and salt. Gradually stir in warm water and olive oil.
2. Mix and knead into a soft, smooth dough—about 5 minutes.
3. Cover and let rest for 30 minutes at room temperature.
Step 2: Make the Filling
In a bowl, mix crumbled feta, mint, parsley, garlic, lemon zest (if using), and black pepper. Mash gently to form a spreadable consistency.
Step 3: Shape the Flatbreads
1. Divide dough into 4 equal pieces. Roll each into a thin circle (about 6–7 inches).
2. Place 2–3 tbsp of filling on one half of each round. Fold over like a turnover and seal edges by pressing or crimping with a fork.
Using store-bought flatbreads? Spread filling on one half, fold, and press gently.
Step 4: Cook
1. Heat a non-stick skillet or griddle over medium heat.
2. Brush each stuffed flatbread with olive oil.
3. Cook 2–3 minutes per side, until golden brown, crispy, and the cheese is melty.
4. Transfer to a plate and cover to keep warm. Repeat with remaining flatbreads.
Tips & Notes:
Use block feta for best texture—crumbles more easily and isn’t too wet.
Add chopped olives or sun-dried tomatoes for more flavor.
Make smaller triangle versions for appetizers or party platters.
Want them spicy? Add crushed red pepper or chili flakes to the filling.
Use a panini press for perfect crisping!
Frequently Asked Questions
Q: Can I make these in advance?
A: Yes! Prep and refrigerate stuffed uncooked flatbreads for up to 1 day. Cook when ready to serve.
Q: Can I bake them instead of pan-frying?
A: Yes! Bake at 400°F (200°C) for 12–15 minutes, flipping halfway, until golden and crisp.
Q: Is there a vegan version?
A: Swap feta with vegan feta-style cheese and use plant-based yogurt or dip for serving.
Q: What dipping sauces go well with this?
A: Try tzatziki, garlic yogurt sauce, tahini-lemon dressing, or a drizzle of olive oil with za’atar.
Nutritional Info
Calories: 260
Protein: 8g
Fat: 13g
Saturated Fat: 5g
Carbohydrates: 28g
Fiber: 1g
Sugar: 1g
Sodium: 480mg