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1
In a medium bowl, mix the flour with the salt.
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2
Add the water and 1 tablespoon of the olive oil and stir with a wooden spoon until a dry, shaggy dough forms.
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3
Turn the dough out onto a work surface and knead until smooth, about 5 minutes.
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4
Quarter the dough and roll each piece into a ball.
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5
Cover the balls with a damp paper towel and plastic wrap and let stand for 30 minutes.
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6
In a medium skillet, melt the butter over moderate heat.
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7
Add the onion and garlic, increase the heat to moderately high and cook until softened.
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8
Add the spinach, crushed red pepper and nutmeg and cook, stirring, until the spinach wilts, 2 to 3 minutes.
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9
Add the flour and cook for 1 minute, then stir in the milk and cook until thickened.
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10
Remove from the heat.
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11
Fold the feta into the spinach mixture and season with salt and pepper.
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12
On a work surface, roll out each ball of dough to a 6- to 7-inch round.
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13
Heat a large griddle.
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14
When it is hot, brush 1 side of a dough round with olive oil and transfer it to the griddle, oiled side down.
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15
Brush the dough with oil and cook over moderately high heat for about 2 minutes, until browned on the bottom.
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16
Turn the bread over and spread one fourth of the spinach mixture all over it.
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17
Cook until browned on the bottom, about 2 minutes longer.
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18
Transfer the bread to a work surface, roll it into a cone and serve right away.
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19
Repeat to make 3 more spinach flat breads.
