Flatbread spinach pie

For the dough:

320 gr all-purpose flour 150 gr strained yogurt (10% fat) 1/2 tsp salt 1/2 tsp baking powder 1-2 tbsp live oil (optional)

For the filling:

200 gr fresh spinach 100 gr feta cheese 1 small onion, finely chopped 1 garlic clove, finely chopped 1 tbsp dill 1 egg 2 tbsp olive oil Salt Pepper

In a bowl, mix the flour, salt, baking powder, and yogurt. Optionally, add olive oil. Knead until a soft dough forms. If needed, add a little water or flour for the right texture. Let the dough rest for 15 minutes.

Heat olive oil in a pan and sauté the onion and garlic until translucent. Add the spinach and cook until wilted. Remove from heat and let it cool. Squeeze out any excess liquid with your hands.

In a bowl, mix the sautéed spinach, feta, egg, dill (or parsley), salt, and pepper.

Divide the dough and roll it out into thin discs (like flatbreads). Place a spoonful of filling in the center of each disc. Fold and seal the edges well.

Heat a pan over medium heat with a little olive oil. Cook the flatbreads for 2-3 minutes on each side until golden and crispy.

Serve warm, ideally with a side of yogurt.