Pin It I stumbled onto this recipe during a rainy afternoon spent flipping through a borrowed cookbook from a Turkish neighbor. The photo showed golden, stuffed crescents that looked impossibly homey. I had a bag of spinach wilting in the fridge and half a block of feta, so I gave it a shot. The kitchen smelled like warm bread and herbs within minutes, and I burned the first one because I kept lifting the edge to peek.
The first time I made these for friends, I rolled the dough too thick and ended up with puffy, bready pockets instead of thin flatbreads. Nobody complained. We tore them apart with our hands, dipped them in yogurt, and talked until the candles burned low. One friend asked if Id learned to cook like this from my grandmother, and I had to laugh because Id only learned it three hours earlier.
Ingredients
- All-purpose flour: Forms the base of the dough and works better here than bread flour, which can make things too chewy.
- Olive oil: Keeps the dough soft and adds a subtle richness that butter cant quite match.
- Warm water: Activates the dough without any fuss, just make sure its not too hot or it will feel greasy.
- Fresh spinach: Wilts down fast and tastes sweeter than frozen, though frozen works if you squeeze it bone dry.
- Onion: A small one is plenty and it should cook until soft and golden, not crunchy.
- Garlic: Two cloves give a gentle warmth without overpowering the feta.
- Feta cheese: The creamy, tangy heart of the filling, crumbled so it melts into every bite.
- Fresh dill: Brings a brightness that dried dill just cant replicate.
- Fresh parsley: Adds color and a clean, grassy note that balances the richness.
- Black pepper and red pepper flakes: A little heat and sharpness that wake everything up.
Instructions
- Make the dough:
- Stir together flour and salt, then pour in olive oil and warm water. Knead with your hands until smooth and elastic, about six minutes. Cover the bowl with a damp towel and let it rest while you make the filling.
- Cook the spinach filling:
- Heat olive oil in a skillet and cook the onion until it turns soft and translucent. Add garlic and spinach, stirring until the leaves collapse and any water cooks off completely.
- Mix the filling:
- Let the spinach cool for a few minutes, then stir in crumbled feta, dill, parsley, black pepper, and red pepper flakes. Taste it and adjust the seasoning if it needs more bite.
- Roll the dough:
- Divide the dough into four pieces and roll each into a thin oval on a floured surface. Aim for about eight inches long, but dont stress if theyre uneven.
- Fill and seal:
- Spoon a quarter of the filling onto one half of each oval, leaving a border around the edge. Fold the dough over like a taco and pinch the edges tightly so nothing leaks out during cooking.
- Cook the flatbreads:
- Heat a dry nonstick skillet over medium heat and cook each flatbread for three to four minutes per side. They should puff slightly and turn golden brown with a few dark spots.
- Serve:
- Slice them into wedges and serve warm, ideally with a dollop of yogurt or a simple tomato salad on the side.
Pin It One evening I made a double batch and froze half before cooking them. Weeks later, I pulled two out and cooked them straight from frozen in a hot skillet. They tasted just as good as the fresh ones, and I felt like I had a secret stash of homemade comfort hidden in the freezer. It became my go-to move for busy nights when I wanted something warm and homemade without the effort.
How to Store and Reheat
Cooked flatbreads keep in the fridge for up to three days wrapped in foil. Reheat them in a dry skillet over medium heat for a minute or two per side until theyre warm and the edges crisp up again. Avoid the microwave, it makes them rubbery and sad.
Variations You Might Like
Swap the feta for ricotta mixed with a handful of grated Parmesan if you want something milder. Add a handful of toasted pine nuts or chopped walnuts to the filling for crunch. If you like spice, stir in a finely diced green chili with the garlic.
Serving Suggestions
These flatbreads shine alongside a bowl of thick yogurt mixed with lemon juice and a pinch of salt. A chopped salad with cucumber, tomato, and red onion works beautifully too. Sometimes I just eat them plain, standing at the counter, tearing off pieces while theyre still hot.
- Serve with a drizzle of olive oil and a sprinkle of flaky salt for a simple finish.
- Pair them with a glass of cold white wine or mint tea.
- Pack them in a lunchbox with a side of hummus for an easy, satisfying meal.
Pin It These flatbreads have become my answer to unexpected guests and lazy weekends alike. Theyre forgiving, fast, and they make the whole house smell like somewhere you want to be.
Recipe FAQs
- → What type of cheese works best for this flatbread?
Feta cheese provides a tangy and creamy texture that complements the spinach nicely, perfectly balancing the flavors.
- → Can I use frozen spinach instead of fresh?
Yes, thaw and thoroughly drain frozen spinach to avoid excess moisture, which can affect the dough’s texture.
- → How should I cook the flatbreads for best results?
Cook the flatbreads in a dry nonstick skillet over medium heat for 3-4 minutes per side until golden and cooked through.
- → What herbs pair well with the filling?
Fresh dill and parsley add bright, herbal notes that enhance the spinach and feta filling’s overall flavor.
- → Are there any suggested accompaniments?
Serving with yogurt or a fresh tomato salad complements the rich filling and adds fresh, cooling elements.