Mediterranean Crispy Spinach & Lentil Stuffed Flatbreads
Golden pan-crisped flatbreads filled with savory lentils, spinach, herbs, garlic, and warm Mediterranean spices. These are hearty yet fresh, with a crispy outside and soft flavorful center.
Perfect for lunch, mezze platters, or meal prep.
Servings
6 flatbreads
Prep Time
35 minutes
Cook Time
25 minutes
Ingredients
Flatbread Dough
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 2 tsp instant yeast
- 1 cup warm water
- 2 tbsp olive oil
- 3 tbsp plain yogurt
The yogurt keeps the dough soft while helping it crisp beautifully when cooked.
Lentil & Spinach Filling
- 1 cup cooked green or brown lentils
- 4 cups fresh spinach, chopped
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp coriander
- ¼ tsp chili flakes
- Salt and black pepper to taste
- 2 tbsp chopped parsley
- 1 tbsp chopped mint
- Zest of ½ lemon
Optional Cheese Filling
- ½ cup crumbled feta
or - shredded mozzarella
Garlic Herb Oil
- 3 tbsp olive oil
- 1 minced garlic clove
- 1 tsp oregano
- Pinch sea salt
Step-by-Step Instructions
1. Make the Dough
In a large bowl combine:
- flour
- salt
- sugar
- yeast
Add:
- warm water
- olive oil
- yogurt
Mix into a soft dough.
Knead 8–10 minutes until smooth and elastic.
Cover and let rise 1 hour until doubled.
2. Prepare the Filling
Heat olive oil in a skillet over medium heat.
Cook onion 4–5 minutes until softened.
Add garlic and spices.
Cook 30 seconds.
Add spinach and cook until wilted.
Stir in lentils.
Cook another 2–3 minutes until mixture is relatively dry.
Remove from heat and mix in:
- parsley
- mint
- lemon zest
Cool completely before stuffing.
3. Divide the Dough
Punch down dough and divide into 6 equal balls.
Roll each into a circle about 6–7 inches wide.
4. Fill the Flatbreads
Place filling in the center of each dough round.
Add feta if using.
Fold edges inward and seal tightly.
Gently flatten with your hands or rolling pin.
Do not overfill or they may tear.
5. Cook the Flatbreads
Heat a skillet or griddle over medium heat.
Cook each flatbread:
- 3–4 minutes per side
until:
- golden brown
- crisp outside
- cooked through
Brush with garlic herb oil while warm.
Serving Suggestions
Serve with:
- tzatziki
- hummus
- labneh
- cucumber tomato salad
- olives
They also pair well with soups and mezze spreads.
Storage
- Refrigerate up to 4 days
- Freeze cooked flatbreads up to 2 months
- Reheat in skillet for best crispness
Easy Variations
Spicy Version
Add:
- harissa
- chopped jalapeños
Vegan Version
Skip cheese or use vegan feta.
Extra Protein
Add:
- chickpeas
- chopped grilled chicken
Tips for Best Results
Keep Filling Dry
Too much moisture makes flatbreads soggy.
Cook spinach thoroughly and cool filling before assembling.
Crispier Exterior
Cook with:
- cast iron skillet
- slightly higher heat
- light olive oil brushing
Approximate Nutrition (per flatbread)
- Calories: 260–340
- Protein: 9–13 g
- Fiber: 5–7 g
