Sift flour and salt into a bowl.

Make a well in the center and add olive oil and water.

Stir to combine.

Turn the dough out onto a flat surface.

Knead dough for 10 minutes until smooth and elastic.

Return the dough to a clean bowl and cover with a clean tea towel.

Let the dough rest for 10 minutes.

Meanwhile, toast pine nuts in a pan over medium-high heat for a few minutes until golden.

Remove from heat.

Add toasted pine nuts to a clean bowl with spinach, nutmeg, green onions, feta, and mozzarella.

Season to taste with sea salt and cracked black pepper.

Divide the dough into 4 equal pieces.

Roll each piece out to a 12-inch circle.

Place half the spinach filling in the center of 2 dough circles, leaving a 1/2-inch border around the edges.

Top with the remaining dough circles.

Flatten the flatbreads and press edges together to seal.

Spray 2 frying pans with olive or vegetable oil spray and place over medium-high heat.

Cook flatbreads for 5 minutes or until golden.

Spray with a little more oil, turn, and cook for another 5 minutes until golden and crisp.

Cut each flatbread into 8 pieces.

Serve with lemon wedges and salad on the side.