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Lamb and Spinach Flatbread Parcels

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Serves 4

Method: Stove

Approx 40 minutes


For the flatbreads:

150g wholemeal self raising flour
100g self raising flour
½ tsp salt
1tsp baking powder
200g natural yogurt

For the filling:

400g minced lamb
1 small onion or 3 spring onions, finely chopped
1 clove garlic, finely chopped
1 fresh green chilli, chopped
2 tbs pine nuts
2 large handfuls fresh spinach leaves, chopped
3tbs Jack Daniel’s® Tennessee Honey Barbecue Glaze, plus extra to serve
100g feta cheese, crumbled
Tzatziki, to serve


Weigh both of the flours and sieve into a large mixing bowl. Add the salt and baking powder and stir. Tip in the yogurt and gradually combine the mixture to make a soft dough.

Using freshly washed hand, knead the mixture briefly and then wrap in cling film to rest while you make the filling.

Fry the lamb mince and onions in a large non-stick frying pan for 3 minutes, until brown, then add the chopped garlic and chilli and cook for a further 3 minutes, ensuring the meat is nicely browned and cooked through.

Take the pan off the heat and stir in the spinach and pine nuts. Set aside on a heatproof base to rest.

Divide the dough into 4 pieces and roll each one out to make a circle approx 20cm diameter. Add a little extra flour to stop it sticking, if required.

Add 3tbs of the Jack Daniel’s® Tennessee Honey™ Barbecue Glaze and the crumbly feta cheese to the lamb filling and stir to combine. Place a quarter of the filling onto the middle of each circle of dough, making a rough rectangle shape. Slightly moisten the edges of the dough with a sprinkle of water and fold up the sides and ends, using a fork to seal the edges.

Without adding any oil, fry the parcels in a non-stick frying pan or griddle over a medium low heat for about 4 minutes each side until golden brown.

Serve with an extra helping of Jack Daniel’s® Tennessee Honey™ Barbecue Glaze and a small bowl of tzatziki for dipping.

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