If you're looking for a quick and easy meal that's sure to impress your friends and family, look no further than feta stuffed grilled flatbread. This dish combines the flavors of tangy feta cheese, savory herbs, and gooey mozzarella cheese all wrapped up in a crispy flatbread. With a few simple ingredients and a little prep time, you can have this delicious flatbread on the table in no time.
Let's cook with our recipes!
FETA-STUFFED GRILLED FLATBREAD
Stuffing flatbread with feta and herbs adds great flavor and an herbal, creamy surprise if you don't know what's in them. Feel free to use this recipe as a jumping off point for your own stuffings. The honeyed, whole-wheat-flecked dough works especially well with strong flavors like olives, capers, anchovies and other cheeses. Or skip the stuffing and grill up this dough all by itself. The basil oil makes a great dipping sauce with both stuffed and unstuffed flatbreads.
Provided by Melissa Clark
Categories dinner, lunch, sandwiches, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together 2 cups warm water and the honey. Sprinkle yeast over warm water. Stir to dissolve. Gradually stir in whole-wheat flour. Stir about 1 minute. Let mixture rest, uncovered, 15 minutes.
- Sprinkle salt over mixture. Stir in yogurt and 1 tablespoon oil. Stir in 2 cups all-purpose flour, then add more a little at a time, until dough is too stiff to comfortably stir. Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes. Sprinkle in additional flour as needed to yield a smooth and only very slightly sticky dough.
- Let dough rise at room temperature in a lightly oiled bowl, loosely covered with a dish towel, until doubled in bulk, about 2 to 3 hours. Alternatively, cover the bowl with plastic wrap and refrigerate overnight.
- In a blender or food processor, purée basil leaves, 1/2 cup oil, a large pinch of salt and the garlic. Scrape mixture into a bowl.
- Divide dough into 8 equal portions. If you let your dough rise at room temperature, chill dough balls for at least 30 minutes and up to 4 hours. (If you refrigerated the dough overnight, you can skip this second chilling if the dough still feels cool.)
- On a lightly floured surface, roll out 1 dough ball to a 6-inch circle (keep remaining balls on a baking sheet loosely covered with a dish towel). Brush top of circle with basil oil and sprinkle with 1 tablespoon oregano and 2 tablespoons feta. Fold edges of dough over the center of the filling and press together to seal, so filling is no longer visible. Use hands or a rolling pin to reroll dough to a 6-inch circle. Repeat with remaining dough balls.
- Brush both sides of dough rounds with olive oil and grill for 5 to 6 minutes, flipping halfway through, or until each side has grill marks. The bread is ready to be flipped when it begins to puff and bubble. Sprinkle with salt while hot and serve with remaining basil oil for dipping. Note: Measurements for dry ingredients are given by metric weight for greater accuracy. The equivalent measurements by volume are approximate.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 14 grams, Carbohydrate 69 grams, Fat 20 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 353 milligrams, Sugar 3 grams
FETA-STUFFED HAMBURGERS
This is a great hamburger for the grill. Feta cheese gives it a rich and creamy taste.
Provided by Anonymous
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center.
- Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 386.3 calories, Carbohydrate 2.8 g, Cholesterol 135.1 mg, Fat 27.2 g, Protein 31 g, SaturatedFat 14.8 g, Sodium 780.3 mg, Sugar 2.7 g
GRILLED OLIVE AND FETA STUFFED FOCACCIA
Provided by Bon Appétit Test Kitchen
Categories Bread Dairy Olive Vegetable Appetizer Cocktail Party Fourth of July Picnic Low Fat Vegetarian Quick & Easy High Fiber Father's Day Backyard BBQ Dinner Feta Shower Grill/Barbecue Party Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium-high heat). Let dough rest on work surface 15 to 20 minutes. Stretch and roll out dough to thin irregular 16x9-inch rectangle. Sprinkle half of dough evenly with crumbled feta cheese, golden raisins, diced Kalamata olives, and 3/4 teaspoon chopped fresh rosemary; sprinkle lightly with coarsely ground pepper. Fold plain dough half over filling to enclose, forming about 9-inch square. Seal dough edges.
- Sprinkle large piece of parchment paper with flour. Transfer dough to parchment; pierce to release any air pockets. Roll out dough to 11- to 12-inch square. Sprinkle 1/4 teaspoon flaked salt over; press into dough.
- Using parchment as aid, flip dough over onto grill. Sprinkle top with 1/4 teaspoon flaked salt; press into dough. Cook until bottom of dough is brown, 5 to 6 minutes. Turn focaccia over. Brush top lightly with oil. Cook until bottom is deep brown and bread is cooked through, 5 to 6 minutes. Turn bread over onto cutting board; brush top lightly with oil. Sprinkle with remaining 1/4 teaspoon chopped fresh rosemary.
FETA-OLIVE STUFFED FLATBREAD
This is great. Like a wonderful, vegetarian sandwich. A salad and a glass of wine and you've got a meal!
Provided by evelynathens
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For dough: Sprinkle yeast and sugar over ¼ cup warm water in large bowl and proof (let stand until foamy).
- Mix remaining ¾ cup water and yoghurt into yeast mixture.
- Add 2 tblsps oil and 1 tsp salt.
- Mix in flour, ½ cup at a time.
- Knead until dough is smooth and elastic, adding more flour if dough is sticky, about 8 minutes.
- Lightly oil large bowl, add dough, turning to coat.
- Cover with damp cloth and let rise in warm, draft-free area until double in size, about 1 hour.
- Punch dough down.
- Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 400 degrees F (200C).
- For filling: Lightly oil 13 inch pizza pan.
- Turn dough out onto lightly-floured surface.
- Divide dough in half.
- Roll one piece out to ¼ inch thick round.
- Transfer to pan.
- Sprinkle filling ingredients over, leaving ½ inch border all around.
- Roll out remaining dough.
- Place over filling.
- Press edges to seal and press dough down to flatten slightly.
- Bake bread until top is light brown, about 25-30 minutes.
- Cool slightly.
- Serve warm or at room temperature.
GRILLED VEGETABLE FLATBREADS STUFFED WITH ZUCCHINI, EGGPLANT, AND TOMATO
Head north of Sunset, and you will happen upon this live-music supper club tucked away in the hills of tony Bel Air. The swank venue features a stage surrounded by tables where you can spy toe-tapping regulars such as Nicolette Sheridan and Virginia Madsen taking in the soulful jazz tunes. You can make a meal of chef Sharon Funt's delicious flatbread appetizer; each serving provides more than 8 grams of fiber.
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Brush zucchini, eggplants, tomatoes, and peppers with extra-virgin olive oil and season with salt and pepper. Grill until each is tender. Put 2 tbsp olive oil and onion in a nonstick pan and sauté over medium-low heat, stirring until onion becomes brown and syrupy, about 15 to 20 minutes. In a food processor, puree onion, lima beans, Parmesan, parsley, lemon zest, and thyme. While machine is running, add remaining 2 tbsp olive oil and broth. Season with salt and pepper. Grill or toast both sides of each flatbread. Remove from heat and spread with bean puree. Layer on vegetables. Cut in half.
Tips:
- Use a variety of toppings to create unique and flavorful flatbreads. Some popular options include grilled vegetables, fresh herbs, and different types of cheese.
- If you don't have a grill, you can also cook flatbreads in a hot oven or on a stovetop griddle.
- Be sure to preheat your grill or cooking surface before adding the flatbreads. This will help prevent them from sticking.
- Cook the flatbreads until they are golden brown and crispy. This will ensure that they are cooked through and have a delicious flavor.
- Serve the flatbreads immediately with your favorite dipping sauce or toppings.
Conclusion:
Feta-stuffed grilled flatbread is a delicious and easy-to-make meal that is perfect for any occasion. With its crispy crust, flavorful filling, and variety of toppings, this flatbread is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this feta-stuffed grilled flatbread recipe a try. You won't be disappointed!
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