Spinach, Cheese & Sun Dried Tomato Stuffed Flatbreads

Name: How to cook Spinach, Cheese & Sun Dried Tomato Stuffed Flatbreads - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Spinach, Cheese & Sun Dried Tomato Stuffed Flatbreads

These stuffed flatbreads are pretty simple to make and make a delicious summertime lunch. Oozy gooey garlicky cheese melts out - and you get the contrast of salty feta and mild mozzarella with sweet sun dried tomatoes and garlic and slight bitterness of the spinach. Gorgeous.

Ingredient

Food ration :

2 people

Cooking time :

45 mins

150 g

plain flour,

3.5 tbsp

water,

1 tbsp

extra virgin olive oil,

1 pinch

salt

125 g

baby spinach leaves, roughly chopped,

60 g

feta cheese, diced,

125 g

(drained weight), mozzarella, sliced,

medium-large egg,

6 pieces

jarred sun dried tomato, sliced,

3 cloves

garlic, minced,

extra drizzle olive oil for frying

drizzle of runny honey

Cooking instructions

* Step 1

Make up the dough by combining all ingredients listed in the dough section into a bowl and mixing well and then forming into a ball. Cover with cling film and leave at room temperature to rest for 30 mins.

* Step 2

As the dough rests, In a bowl add all the ingredients for the filling EXCEPT the feta cheese and mozzarella. Using your hand scrunch up the spinach into the mixture to coat and combine well and wilt down the leaves a bit. Refrigerate until ready to make the flatbreads.

* Step 3

Dust your work surface liberally with flour and divide the dough into two balls, scatter flour over the top of them and pat in gently to make the dough less sticky. Flour your rolling pin well then roll out the dough balls individually into circles about 2 mm thin.

* Step 4

Take the filling and drain off as much liquid that's been released into the bowl as possible then add it to one side of each circle. Place the feta plus mozzarella equally onto both filled flatbreads on top of the spinach mixture then wet the edge of the stuffed side with water which will act as a glue then, take the other side and fold over the top, pressing down firmly to secure with no gaps and then pleat the side to secure. Heat a non-stick skillet up over a medium low heat.

* Step 5

Once the skillet is nice and hot drizzle in a little olive oil and get a spatula beneath the folded flatbread and carefully slide it into the skillet. Fry for a few minutes until golden and crisp on one side and then flip over. Again fry for a few minutes until golden. If you get lots of black blistered bits, you've got the heat up too high so turn it lower.

* Step 6

Leave to cool for a minute as the centre will be very hot with molten cheese, then serve up and scatter over chopped fresh parsley and a drizzle of honey to finish. Enjoy! :)