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Make the dough. In a bowl, whisk together the tepid water, honey and dry active yeast until frothy and let that sit for a few minutes.
Add the flour and knead on a high speed in a standing mixer with the dough hook attached for 5 minutes, adding the salt half way through. The dough will be smooth and elastic.
Lightly dust the top with flour and cover and leave to rise from 30 minutes.
Prepare the filling. Heat the oil in a large frying pan on a medium to high heat. After a minute, add the chopped leeks and sauté until softened.
Add the spinach in batches, covering the pan with a lid to quicken the wilting process. Make sure the spinach is well-drained before placing the cooked mixture in a mixing bowl.
Combine the spinach with the feta, ricotta, dill, and seasonings. Mix well.
Divide the dough into 5 equal pieces, flouring to the surface to stop them from sticking. Use much extra flour for dusting as needed.
Roll each piece into a circle, add filling to the centre, then fold and seal. Gently roll out again into a flat disc.
Heat a drizzle of olive oil in a pan over medium heat. Cook each flatbread for 2 minutes per side, until golden and crisp.
Best served warm. Store in the fridge for up to 2 days and reheat in the airfryer or oven. You can also freeze them individually wrapped in foil.