Flatbreads are stuffed with feta, broccoli and harissa then folded and fried until golden and crispy on the outside and melted and gooey inside. A super quick but satisfying weeknight dinner.
These are the perfect end of summer dinner ☀️
Is there anything better than some delicious ingredients stuffed in a flatbread and then fried until crispy and melty?
I'm actually not sure there is - especially when those ingredients include three different types of cheese, spicy harissa and the hearty crunch of a green vegetable.
We used homemade flatbread but you could buy ready made ones and the whole meal will come together in no time. And it does feel like an end of summer meal because it's simultaneously fresh and comforting. Super cheesy but packed with zingy flavour.
Why we love this flatbread with feta & broccoli...
This is such a simple recipe which you can easily throw together on a busy weeknight.
It's also super versatile and you can really fill these flatbreads with any ingredients you like or have on hand including different cheeses, extra veggies or different flavourings in place of the harissa.
The whole recipe takes just minutes to prepare as it's simply a matter of filling the flatbreads and frying them until browned and crispy.
These also make great leftovers and are great wrapped up and served cold for lunch the next day.
Broccoli and Feta Flatbreads Ingredients
This section is here to provide further tips and ideas for alternative ingredients. The full recipe and instructions are included in the recipe card at the bottom of the post!
Flatbreads: You can use store bought or homemade.
Mascarpone: This gives a lovely creaminess and helps to hold everything together.
Harissa: I always keep a jar of store bought harissa in the fridge as it adds such an amazing spiciness.
Cheddar & Feta: The mixture of these two cheeses works really well here. The feta adds a delicious saltiness while the cheddar helps to hold everything together as it melts.
Tenderstem Broccoli: I love the crunch that adding the tenderstem broccoli gives to these flatbreads but you could switch out for any vegetables you like.
How to make broccoli & feta folded flatbreads
Fill the flatbreads: Spread half the mascarpone on half of each flatbread. Split the rest of the ingredients between each flatbread then fold over and press lightly.
Cook the flatbreads: Heat half the oil and cook, covered, for 5 minutes the flip and cook the other side until the cheese inside has melted and the outside has browned. Repeat with the second flatbread.
Equipment you need to make this recipe...
Want more? Try these other vegetarian recipes!
- Cheesy Roasted Aubergine with Breadcrumbs
- Halloumi & Potato Cake with Fried Eggs
- Pearl Barley & Roast Tomato Salad with Feta
- Potato & Mushroom Egg Bake
- Tempeh Tacos with Quick Cabbage Slaw
- Cold Peanut Noodles with Cucumber
- Creamy White Bean Pasta
Flatbreads with Feta & Broccoli
- 2 large Flatbreads
- 100 g Mascarpone
- 2 teaspoon Harissa
- 100 g Cheddar grated
- 200 g Feta crumbled
- 6 Tenderstem Broccoli
- 1 Lemon zested
- 1 tablespoon Olive Oil
- Spread the mascarpone over half of each of the flatbreads then drizzle over the harissa. Top with the cheddar, feta, tenderstem and lemon zest. Fold and press lightly.
- Heat half the oil in a frying pan over a medium heat. Add one of the flatbreads to the pan and cook, covered, for 5 minutes then flip and cook for another couple of minutes until the cheese is melted and the flatbread is browned. Repeat with the second flatbread.
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