Spinach and Feta Flatbreads

Instructions

1. 1

   Use four ready-to-eat flatbreads weighing about 100 g each and measuring approximately 18 cm across, so each fits flat in the basket. Choose feta labelled suitable for vegetarians. Drain and rinse the chickpeas; the listed amount is their drained weight, approximately two 400 g cans. Pat dry. Wash the spinach if needed, dry thoroughly and finely chop. Crumble the feta.

2. 2

   In a bowl, roughly crush the chickpeas with a fork, leaving some whole. Mix in the raw spinach, olive oil, garlic powder, oregano, black pepper and half the feta. Divide this topping into four equal portions; divide the remaining feta into four portions too.

3. 3

   Preheat the empty air fryer to 180°C/355°F for 3 minutes.

4. 4

   Place one flatbread directly in the basket. Spread one portion of chickpea-spinach topping evenly over it, keeping it away from the very edge. Press down gently, then scatter over and press in one portion of reserved feta so there are no loose spinach leaves. Cook only one flatbread at a time, without overlapping.

5. 5

   Air-fry at 180°C/355°F for 4 minutes. Carefully rotate the flatbread halfway around without flipping it, then cook for another 4–5 minutes, until the edges are crisp and the spinach has wilted. Check the centre of the thickest part of the topping with a food thermometer: it must reach 74°C/165°F. If necessary, continue at the same temperature in 1-minute increments.

6. 6

   Lift out with a spatula and repeat the topping and cooking stages with the remaining three flatbreads. Allow about 43 minutes altogether for preheating, four batches and loading and unloading, with additional time if needed to reach temperature. Serve one flatbread per person as each batch finishes.