In a large mixing bowl, combine self-raising flour and Greek yogurt using a sturdy spoon. Once the mixture comes together, transfer it to a floured surface and knead for about 5 minutes until the dough is soft and smooth. Cover it with a clean kitchen towel and let it rest for 15 minutes while you prepare the filling.

In a separate bowl, mix together the crumbled feta, cream cheese, chopped mint, wilted spinach, minced garlic, and a generous sprinkle of black pepper. Blend these ingredients until well incorporated, creating a creamy filling.

Divide the rested dough into four equal portions. On a lightly floured surface, flatten each piece into discs about ¼ inch thick. Spoon a portion of the feta filling into the center of each disc, then fold the edges over to seal the filling inside, forming a parcel.

Heat a non-stick pan over medium-high heat and lightly coat it with olive oil. Carefully place each flatbread in the pan and cook for 3-5 minutes on one side until golden brown and slightly puffed. Flip them over and continue cooking for another 3-5 minutes on the other side.

Once the Feta Spring Flatbreads are cooked to a delicious golden brown, transfer them to a serving platter. For an added burst of flavor, mix the mint sauce with a drizzle of olive oil and pour it over the warm flatbreads.