Turkish-style spinach and feta flatbreads
Crisp flatbreads topped with garlicky spinach, feta and egg, baked in 10 minutes.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Plain tortilla wraps4 wraps
- Baby spinach200 g
- Feta200 g
- Free-range eggs4 eggs
- Brown onions80 g
- Tomatoes200 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Milk, Egg.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Oven
- Baking tray or roasting tinFind one on Amazon
- Heat the oven to 220°C (200°C fan). Chop the onion and cook in a little oil for 3 minutes, then add the spinach and stir until wilted. Tip into a sieve and press out the water with the back of a spoon.200 g baby spinach80 g brown onions
- Lay the wraps on baking trays. Spread the spinach over each, leaving a space in the middle, crumble over the feta and crack an egg into the middle of each.4 wraps200 g feta4 eggs
- Bake for 8 to 10 minutes, until the egg whites are just set. Slice the tomatoes, season with salt and a drizzle of oil, and serve alongside.200 g tomatoes
Make a little well in the spinach for the egg so it does not slide off.
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