Spinach & Herb Flatbreads

Herb _ Feta Flatbreads recipe - The Cooks Pantry


Courtney Roulston


4 as a snack


  • 4 Simson’s Pantry Four Seeds wraps
  • 100g Coles Danish smooth feta
  • 100g baby spinach
  • 1 green spring onion, finely sliced
  • 1 tablespoon dill, chopped
  • 2 tablespoons flat leaf parsley, chopped, plus extra to serve
  • 1 free range egg
  • 2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil
  • ½ cup Greek yoghurt to serve
  • ½ teaspoon KEEN’s Chilli Powder to serve
  • 1 lemon to serve, zest of
  • 1 tablespoon pine nuts toasted and crushed


  • In a bowl crumble the feta with spinach, spring onion, dill, parsley and egg and stir through.
  • Divide the mixture between 2 wrap bases and add the other wraps on top as a lid.
  • In a medium heat add olive oil to a pan and with a transfer the flatbreads onto the pan, pressing down often. Flip to the other side once bread is golden and crispy. Cook until spinach mix has cooked down.
  • Slice into quarters, serve with yoghurt sprinkled with lemon zest. Garnish with pine nuts and KEEN’s Chili Powder.

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