Barbecued spanakopita flatbread | Women's Weekly Food
This flavour-packed spanakopita-style spinach and fetta flatbread, grilled on the barbecue, makes a satisfying lunch or barbecue starter.
Ingredients
- 2/3 cup (70g) grated mozzarella
- 150g firm fetta, crumbled
- ¼ cup chopped dill
- 2 tablespoons finely chopped oregano
- 2 ¼ cups (90g) firmly packed baby spinach leaves, chopped
- DOUGH
- 2 teaspoons (7g) dried yeast
- 1 teaspoon caster sugar
- ½ cup (125ml) warm milk
- 2 ½ cups (375g) bread flour
- ½ teaspoon salt
- LEMON SALSA
- 1 small lemon (65g)
- 1 tablespoon chopped dill
- 1 green onion, chopped finely
- 2 tablespoons pine nuts, toasted, chopped coarsely
- 1 tablespoon extra virgin olive oil
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