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Flatbreads Filled with Pork, Green Olives and Feta

Flatbreads Filled with Pork, Green Olives and Feta

These pork-stuffed buttery flatbreads contain so many surprising flavor pops, despite being such a simple meal.

  • Makes
    6 servings
  • Cook Time
    50 minutes

Chef Ana Sortun had in mind the Greek sausage loukanika when she created the delicious filling for this flatbread. A blend of feta cheese and butter spread onto the flatbreads before they’re filled helps keep everything in place and adds richness and amazing flavor. We made small adjustments to her recipe, in particular offering the option to use flour tortillas if homemade yufka aren’t an option.

Tip

Don’t use a conventional (i.e., not nonstick) skillet or the flatbreads will stick to the pan as they cook.

Ingredients
  • 4

    tablespoons extra-virgin olive oil, divided

  • 1 ½

    pounds ground pork

  • 2

    teaspoons ground cumin

  • 2

    teaspoons sweet paprika

  • 1 ½

    teaspoons dried oregano

  • ¾

    teaspoon Aleppo pepper or ¼ teaspoon red pepper flakes

  • ½

    teaspoon ground allspice

  • ¾

    teaspoon white sugar

  • 2

    medium garlic cloves, minced

  • Kosher salt and ground black pepper

  • ¼

    cup chopped fresh flat-leaf parsley

  • 1

    tablespoon grated orange zest

  • 6

    ounces feta cheese, crumbled (1½ cups)

  • 3

    tablespoons salted butter, room temperature

  • ½

    cup pitted green olives, chopped

  • 8

    peperoncini, stemmed, patted dry and chopped

  • 6

    Turkish flatbreads (yufka) or six 8-inch flour tortillas

Step 1

In a 12-inch cast-iron or nonstick skillet over medium-high, heat 1 tablespoon of oil until shimmering.

Add the pork and cook, breaking the meat into small pieces, until well-browned and crisp, 7 to 10 minutes.

Stir in the cumin, paprika, oregano, Aleppo pepper, allspice, sugar, garlic and ½ teaspoon each salt and black pepper. Cook, stirring, until fragrant, 30 to 60 seconds.

Transfer to a medium bowl, then stir in the parsley and orange zest; taste and season with salt and black pepper. Wipe out the skillet and set aside.

Step 2

In a food processor, process the feta and butter until smooth and spreadable, 15 to 20 seconds. In a small bowl, mix together the olives and peperoncini.

Step 3

Spread the feta-butter mixture onto the flatbreads (on the unbrowned sides, if using Turkish flatbreads), dividing it evenly and leaving a 1-inch border around the edge.

Divide the pork mixture among the flatbreads, placing it across the center third, then top evenly with the olive mixture. Fold the filling-free ends to cover the center, like a business letter, and press to seal.

Step 4

In the same skillet over medium, heat 1 tablespoon of the remaining oil until shimmering.

Add 2 of the filled flatbreads seam side down, and cook, flipping once, until golden brown on both sides, 2 to 3 minutes per side. Transfer to a wire rack.

Cook the remaining flatbreads in 2 more batches in the same way, using 1 tablespoon oil for each batch.

Serve warm.

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