A Greek flatbread recipe with all the flavors of spanikopita and chicken souvlaki, topped off with a delicious garlicy homemade tzatziki.
Spanakopita is one of my favorite Greek dishes. I love it as a pie and especially in the little triangles you can pick up and eat with your hands. I had spanakopita on the brain recently so Debbie and I decided to make this Greek flatbread with a spinach and feta topping and fresh homemade tzatziki. We also added chicken marinated in a souvlaki seasoning so you could easily eat this as a meal. I think this Greek flatbread recipe would still be pretty good without the chicken I think, if you wanted a vegetarian option.
This greek flatbread recipe starts with a soft and chewy flatbread covered in a mixture of sauted onions, garlic, and spinach, fresh dill, crumbled salty feta, a touch of cream cheese and tender marinated chicken all topped off with tangy homemade tzatziki. My tummy is getting hungry just thinking about it…
Have any of you had the problem of not being able to make a kick ass tzatziki? For some reason, for the longest time, I couldn’t make good homemade tzatziki! It was so annoying. I tried a bunch of recipes and they were mediocre at best. Then Debbie and I did a review of Debbie Matenopoulos cookbook, “Its All Greek to Me”, which had a tzatziki recipe that turned out to be so fricken good! We made her homemade tzatziki when we made her recipe for spanikopita in our review of her book, and for our chicken and vegetable skewers but we will share it here with you again. Our collective tzatziki problems are now solved, except for that from now on, no other tzatzki will compare. #sorrynotsorry
Make this Greek flatbread recipe as an appy at a BBQ or as a casual lunch with friends. Its great hot or at room temperature so there are so many times where a delicious little recipe like this would be perfect!
I might even make some right now cuz this is making me hungry!
- FOR THE MARINADE
- 4 boneless, skinless chicken thighs
- juice of 1 lemon
- 2 garlic cloves, minced
- 1 tsp oregano
- 2 tbsp olive oil
- ½ tsp salt
FOR THE TZATZIKI
- ½ a seedless english cucumber, peeled
- 1 tsp sea salt or more to taste
- 2 cups plain greek yogurt
- 3 cloves garlic, peeled and mashed into a paste
- ⅓ cup olive oil
- 1 tbsp red or white wine vinegar
- 1 tbsp minced fresh dill
FOR THE FLATBREAD
- 1 cup warm water (about 110 degrees)
- 1 teaspoon active dry yeast (from one ¼-ounce envelope)
- 3 cups all-purpose flour, plus more for surface and hands
- 3 tablespoons extra-virgin olive oil, plus more for bowl
- 2 tsp coarse salt
- 1 teaspoon sugar
- oil to brush on the dough before cooking
- 3-4 cloves garlic minced to a paste
- sprinkle sea salt
FOR THE TOPPING
- 1 tsp olive oil
- ½ cup diced onion
- 2 cloves garlic, minced
- 1 bag spinach
- ½ cup feta
- 1 tbsp cream cheese
- ¼ tsp oregano
- 2 tbsp fresh dill, chopped
- salt and pepper to taste
- 4 tbsp cream cheese to spread over the flatbread
- MAKE THE MARINADE and CHICKEN
- Add the lemon, garlic, oregano, olive oil and salt to a medium tuperware or bowl. Give it a good mix.
- Take as much fat as you can off the chicken breasts and place them in the tuperware or bowl. Cover and set aside until you are ready to cook the chicken.
- Heat a pan to med-high heat. When its nice and hot, add the chicken and cook for about 5-6 mins per side or until they are no longer pink in the middle. Take off the heat and let them cool.
- Cut or shred the chicken into bite sized pieces and set aside until you are ready to make the flatbread.
MAKE THE TZATZIKI
- Grate the cucumber using a box grater or food processor and toss with ½ tsp of the salt. Place the cucumber in a fine mesh sieve set over a bowl and drain for 10 mins.
- Next, take a handful of the cucumber and squeeze as much water from the cucumber as possible and put the squeezed cucumber in a bowl. Do the same for the rest of the cucumber.
- Add the rest of the ingredients along with the remaining salt and mix it well. Let the Tzatziki sit in the fridge for at least an hour to let the flavors come together.
MAKE THE FLATBREAD
- Place the water in a medium bowl and sprinkle with the yeast. Let it stand until nice and foamy, about 5 minutes. Stir in the flour, oil, coarse salt, and the sugar. Stir until the dough forms a ball.
- Turn the dough out onto a lightly floured surface and knead with floured hands until the dough is nice and smooth (about 2-3 min). Transfer to a lightly oiled bowl and cover with a tea towel. Let the dough stand in a warm, dry place until it doubles in volume. This will take about 1 hour.
- Preheat your oven to 350 degrees. Divide the dough into 16 equal pieces and cover with a tea towel. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface. Place on a parchment lined baking sheet. Brush with oil and sprinkle with sea salt and garlic. Repeat with the remaining dough. (Store unused dough, wrapped in plastic wrap, in the fridge)
- Bake until golden, rotating sheets halfway through. This will take about 15 to 20 minutes. Pull them out of the oven and let them cool before topping them.
MAKE THE TOPPING
- Heat a large skillet on medium-low heat. Add the olive oil, onions and garlic. Saute until the onions start to get translucent. Add the spinach and cook until it is just wilted. Take off the heat, add it to a large bowl and let it cool.
- When the spinach is at room temperature, add the feta, cream cheese, oregano, fresh dill, and salt and pepper. Stir it up to combine and adjust the seasoning as needed. Set aside.
PUT IT TOGETHER
- Heat your oven to 350 degrees.
- Take one of the cooked flatbreads and spread a bit of cream cheese over the top. Next sprinkle a good amount of the spinach topping over the bread. Finally, throw some cooked chicken on top and place on a baking tray.
- Bake in the oven until it is just warmed through.
- Top with tzatziki and serve.