Algerian kesra bread dates to 1200 BCE—this spinach version uses fermented semolina that creates natural pockets for melted feta.
Spinach and Feta Kesra
Indulge in the delightful crunch of Spinach and Feta Kesra, a traditional Algerian flatbread that's bursting with flavor! This irresistible treat combines fresh spinach and creamy feta, all enveloped in a perfectly crispy crust. With just a few simple ingredients and a dash of love, you’ll have a scrumptious snack that’s sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 300 ml d’épinard haché (10.1 fl oz)
- Poivre
🥛Dairy & Eggs(1)
- Un bloc de fêta
🫙Pantry Staples(1)
- 100 gr d’huile d’olive (3.53 oz)
🧂Spices & Seasonings(2)
- Paprikaoptional
- Sel
📦Other(2)
- 300 gr de semoule moyenne (10.6 oz)
- 400 gr de semoule fine (14.1 oz)
👨🍳 Instructions
- 1
Start by mixing the medium and fine semolina with olive oil until each grain is coated.
- 2
Add salt and water, then mix until a smooth dough forms.
- 3
Divide the dough into four balls to make two large flatbreads.
- 4
Prepare the filling by thawing chopped spinach and mixing it with feta, pepper, and optional paprika.
- 5
Roll out one ball of dough thinly, add a generous amount of filling, and cover with another rolled-out ball of dough.
- 6
Seal the edges tightly to prevent the filling from escaping during cooking.
- 7
Cook on a tagine or skillet over medium heat until golden brown on both sides.
💡 Pro Tips
- ✓Mix semolina with olive oil using a 15:1 ratio by weight and rub between your palms until each grain glistens - this creates a waterproof coating that prevents the dough from becoming gummy when liquid is added.technique15:1 ratio by weight
- ✓Squeeze thawed spinach in a clean kitchen towel until you remove 80-85% of its water content, as excess moisture will make the kesra soggy and cause the dough to tear during assembly.ingredient80-85% water removal
- ✓Roll the dough to exactly 2-3mm thickness using guide sticks - thinner tears under filling weight, thicker creates dense, undercooked centers that won't crisp properly.technique2-3mm thickness
- ✓Cook at medium heat (325-350°F surface temperature) for 4-5 minutes per side to ensure the semolina starches gelatinize fully while achieving golden browning without burning.timing325-350°F, 4-5 minutes per side
- ✓Use a 3:1 spinach to feta ratio by volume and crumble feta into pea-sized pieces - larger chunks create uneven filling distribution and can puncture the delicate dough.ingredient3:1 ratio by volume
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Algerian kesra bread dates to 1200 BCE—this spinach version uses fermented semolina that creates natural pockets for melted feta.
Spinach and Feta Kesra
Indulge in the delightful crunch of Spinach and Feta Kesra, a traditional Algerian flatbread that's bursting with flavor! This irresistible treat combines fresh spinach and creamy feta, all enveloped in a perfectly crispy crust. With just a few simple ingredients and a dash of love, you’ll have a scrumptious snack that’s sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 300 ml d’épinard haché (10.1 fl oz)
- Poivre
🥛Dairy & Eggs(1)
- Un bloc de fêta
🫙Pantry Staples(1)
- 100 gr d’huile d’olive (3.53 oz)
🧂Spices & Seasonings(2)
- Paprikaoptional
- Sel
📦Other(2)
- 300 gr de semoule moyenne (10.6 oz)
- 400 gr de semoule fine (14.1 oz)
👨🍳 Instructions
- 1
Start by mixing the medium and fine semolina with olive oil until each grain is coated.
- 2
Add salt and water, then mix until a smooth dough forms.
- 3
Divide the dough into four balls to make two large flatbreads.
- 4
Prepare the filling by thawing chopped spinach and mixing it with feta, pepper, and optional paprika.
- 5
Roll out one ball of dough thinly, add a generous amount of filling, and cover with another rolled-out ball of dough.
- 6
Seal the edges tightly to prevent the filling from escaping during cooking.
- 7
Cook on a tagine or skillet over medium heat until golden brown on both sides.
💡 Pro Tips
- ✓Mix semolina with olive oil using a 15:1 ratio by weight and rub between your palms until each grain glistens - this creates a waterproof coating that prevents the dough from becoming gummy when liquid is added.technique15:1 ratio by weight
- ✓Squeeze thawed spinach in a clean kitchen towel until you remove 80-85% of its water content, as excess moisture will make the kesra soggy and cause the dough to tear during assembly.ingredient80-85% water removal
- ✓Roll the dough to exactly 2-3mm thickness using guide sticks - thinner tears under filling weight, thicker creates dense, undercooked centers that won't crisp properly.technique2-3mm thickness
- ✓Cook at medium heat (325-350°F surface temperature) for 4-5 minutes per side to ensure the semolina starches gelatinize fully while achieving golden browning without burning.timing325-350°F, 4-5 minutes per side
- ✓Use a 3:1 spinach to feta ratio by volume and crumble feta into pea-sized pieces - larger chunks create uneven filling distribution and can puncture the delicate dough.ingredient3:1 ratio by volume