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    You are in: Home / Greek / Feta-Olive Stuffed Flatbread Recipe
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    Feta-Olive Stuffed Flatbread

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on August 25, 2003

      yum. Very rich and flavorful. But, man, is it rich! My store didn't have enough plain feta, so I used plain and feta w/basil and tomatoe. It was very good. DH and the neighbors think so, too!

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    • on June 05, 2012

      Made half a recipe for the two of us and we still have some left. Great stuffed bread that was served with The Ultimate Greek Salad and left over Greek-Style Turkey Burgers.

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    • on October 07, 2007

      I loved it! I am fairly new to breadmaking, and this was the first bread-related recipe I've made that's turned out. I made up to step 3 by hand, then used the breadmaker on dough setting to finish up. It rose like crazy too! (My breads have never done that) The mix was lovely, I added half a smoked chicked breast fillet too. The dough rolled out easily and was lovely to handle. Great recipe.

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    • on July 31, 2007

      Absolutely fabulous!!! Thank you! I altered the recipe quite a bit...sorry about that...apparently I do not follow instructions all that well. ;-) I made the dough in my bread machine before I left for work, so it was ready to roll out when I got home from work yesterday. And beautiful dough it was, too. Soft, moist, and absolutely delicious all by itself. It rolled out perfectly and held together well when transferring to a perforated pizza pan. I put the pizza pan on a baking stone pre-heated in the oven. Cooking time was only about 20 minutes to a beautiful light golden brown. I served it quite warm with Alton Brown's Tzatziki Sauce ("Gyro Meat with Tzatziki Sauce Recipe courtesy Alton Brown")...thanks Alton and Food TV Network for an absolutely wonderful sauce...and yes, I altered Alton Brown's Tzatziki Sauce too. I don't know what could be more yummy. We popped the rest back into a 350 F oven, uncovered for about 10 minutes for tonight's dinner. Thanks again for a wonderful recipe! will I make tomorrow's dinner compare with this dish??? ;-) If you want my variation... For the dough, I put in my bread machine(Breadmaker's Hearth Toaster Oven Bread Machine by Toastmaster...a fabulous machine, by the way...if you can still find one) in this order per the mfg's instructions for delay start: 1 cup water (forgot to use the yogurt water...oops) 1-2 tablespoons (approx.) unprocessed honey 2 tablespoons (approx.) extra virgin olive oil 1 teaspoon (approx.) Sea Salt 1 cup Dannon All Natural Yogurt ** 4 cups Dixie Lily Flour * 3 teaspoons gluten 1 teaspoon yeast For the filling, I mixed: 16 ounces tomato-basil feta 2/3 cup chopped kalamata olives 2 teaspoons (approx.) dried mint leaves 2/3 cup chopped sweet onions 1 medium clove garlic minced 1 teaspoon (approx.) rosemary 2 teaspoons (approx.) marjoram I omitted the cilantro...'cuz we're not cilantro fans. I needed to use quite a bit more flour than the 4 cups to get a workable, non-sticky dough...probably at least a total of 6 cups, but so what...flour is what it is, and it didn't hurt the recipe one bit. I simply piled a couple cups of flour on my board and kneaded it in until the dough was right. For my variation of Alton Brown's Tzatziki Sauce (get "Gyro Meat with Tzatziki Sauce Recipe courtesy Alton Brown" from Food TV's website): No cilantro Raspberry Vinegar Dried peppermint I make the Tzatziki Sauce with Dannon All Natural Yogurt ** thickened by turning the carton upside down in cheesecloth in a small colander suspended in a small bowl for a week to drain out the extra liquid...which I use in something else...including substituting it for water in the bread machine. Regarding all the "(approx.)" notations, I measure a lot of stuff in my hand, or just by dumping it into the mix...both ways incorporate the oh so scientific "eyeball measurement" method. Don't we all? ;-) * Dixie Lily Flour is a pretty glutenous, wonderful flour! So is Five Roses Flour...which is too glutenous to make muffins out of unless you substitute some Swan's Down cake flour or White Lily flour! Both Dixie Lily and Five Roses flours are marvelous for bread and do not contain "malted barley flour" or "dough conditioner" (aka MSG) chemicals...which give me awful migraines and other adverse effects. ** Dannon All Natural Yogurt is one of a few yogurts that contain no added MSG or other chemicals and preservatives common in other yogurts. The Breadmaker's Hearth Breadmaker and Cook's Oven by Toastmaster was introduced in 1997 and I bought mine in 1998. I do not believe they were available very long, but I absolutely love mine.

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    • on September 27, 2006

      Fabulous! This dough is really lovely to work with. I didn't need to leave it overnite--set the dough for its first rise around noon, tucked it in the fridge around one; had to knock it down because it was rising so well in the refrigerator. Added some chopped anchovies to the filling--everyone loved it! I can't wait to use this dough for making individual stuffed breads and for trying other fillings.

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    • on June 13, 2006

      Great recipe, Evelyn. Loved the flavour the mint and cilantro gave to the feta/olive mix. The bread was lovely and soft and quite easy to make. I'll definitely use this recipe again!

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    Nutritional Facts for Feta-Olive Stuffed Flatbread

    Serving Size: 1 (196 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 424.1
    Calories from Fat 129
    Total Fat 14.3 g
    Saturated Fat 7.0 g
    Cholesterol 37.4 mg
    Sodium 812.9 mg
    Total Carbohydrate 58.6 g
    Dietary Fiber 2.9 g
    Sugars 3.3 g
    Protein 14.3 g

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