Flatbread. Yum! Feta. Yum! Wild Garlic. Yum! Yes, these little beauties are an absolute delight to make – and even better to eat. The combination of creamy, salty feta and fragrant wild garlic tucked into soft, golden flatbreads is just irresistible.
I served them alongside a sweet potato harira (so good!), but honestly, they’re the kind of thing that would be right at home in a mezze platter, dipped into a hearty soup, or just torn apart and eaten warm, straight from the pan.
A Versatile Flatbread for Every Occasion
These stuffed flatbreads are super adaptable. Wild garlic is a springtime favourite, but you could easily swap in spinach, chard, or even fresh herbs if you’re making them out of season. They’re perfect for sharing – or not sharing, no judgement here!
Whether you’re cooking for guests or just want something a bit special for lunch, these flatbreads are a brilliant, flavour-packed option.
Why You’ll Love These Feta & Wild Garlic Flatbreads:
✔️ Packed with flavour – Salty feta and fresh wild garlic are a match made in heaven.
✔️ Perfect for spring – Wild garlic is in season and bursting with aroma.
✔️ Great for dipping – Ideal with soups, stews, or spreads.
✔️ Freezer-friendly – Make ahead and warm up whenever you need.
✔️ Impressive but easy – Big flavour, minimal fuss.
Can I use shop-bought flatbreads instead of making my own?
For regular flatbreads: yes, fot stuffed flatbreads, no, you really need to make it from scratch. But good to remember, homemade flatbreads are much softer, more flavourful, and way more satisfying! Plus, they’re super easy to make – no yeast, no proving, just mix, roll, and cook.
What is wild garlic and where can I find it?
Wild garlic is a leafy green herb with a delicate garlic aroma, found in shady woodlands from March to May. It’s also known as Daslook in Dutch. You can forage it (just make sure you’re confident identifying it), or find it at farmers’ markets and some greengrocers during spring.
Can I substitute wild garlic?
Yes! If it’s out of season, try spinach, young nettles (blanched), or a mix of fresh herbs like parsley, coriander, and chives. Add a little crushed garlic to mimic that signature flavour.
Can I freeze these stuffed flatbreads?
Definitely. Once cooked and cooled, wrap them tightly and freeze. Reheat in a pan or warm oven for that just-cooked feel.
What’s the best way to reheat flatbreads?
Pop them in a dry frying pan over medium heat for a couple of minutes per side. You can also reheat them in a warm oven wrapped in foil to keep them soft.
This recipe is inspired by the lovely Emily from Myriad Recipes. Not in the mood for stuffing but want to keep it simple? Then try my Easy 3 Ingredient Flatbreads. Serve it with some wild garlic hummus or for example this super easy Roasted aubergine soup. Or even better, dip it in Baba Ghanoush with Pink Peppercorns. Or maybe dipped in some olive oil with Dukkah? The possibilities are endless.
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