Bring a pot of water to a boil and add the spinach. Cook for 3-4 minutes, until the spinach is wilted. Drain and allow to cool while you make the flatbread dough.
To make the flatbreads, combine the dry ingredients in a bowl. Make a well in the centre and pour in the warm water, along with the olive oil. Mix to form a shaggy dough, then turn out onto a lightly floured surface.
Knead for 10 minutes, or until smooth and elastic. Wrap with cling film and rest for 30 minutes.
When the spinach has cooled, squeeze out as much moisture as you can. Roughly chop the squeezed spinach and add to a bowl, along with the herbs, lemon juice and zest, olive oil, garlic and salt. Mix well to combine. Add the feta and stir to distribute. Set aside in the fridge.
To make the dressing, whisk everything in a small bowl to combine.
When the dough has rested, divide it into two portions. On a lightly floured surface, roll each portion out to roughly 2-5mm thick.
Heat a drizzle of olive oil in a frying pan over medium-high heat. When hot, add one disc of dough and prick in several places with a fork. Cook for 1-2 minutes, until the underside is browning. Flip and cook for another 1-2 minutes until browned and cooked through. Repeat with remaining dough.
To assemble, top each flatbread with the spinach and feta topping. Arrange over the smoked salmon, spoon over the dressing, and garnish with extra herbs. Season well, and serve with a glass of Selaks Breeze 5% Piquette Sauvignon Blanc.
