Turkish Spinach Feta Flatbread (Print View)

Golden flatbreads filled with spinach, feta cheese, and herbs, pan-cooked to savory perfection.

# What You’ll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 2 tablespoons olive oil
04 - 2/3 cup warm water

→ Filling

05 - 8 ounces fresh spinach, washed and chopped
06 - 1 tablespoon olive oil
07 - 1 small onion, finely chopped
08 - 2 cloves garlic, minced
09 - 5 ounces feta cheese, crumbled
10 - 2 tablespoons fresh dill, chopped
11 - 2 tablespoons fresh parsley, chopped
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon red pepper flakes (optional)

# Directions:

01 - Combine flour and salt in a large bowl. Add olive oil and warm water. Mix and knead for 5–6 minutes until soft and smooth. Cover and let rest for 20 minutes.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion for 3 minutes until soft. Add garlic and spinach; cook for 3–4 minutes until spinach wilts and liquid evaporates. Remove from heat and cool.
03 - In a bowl, mix cooled spinach mixture, crumbled feta, dill, parsley, black pepper, and red pepper flakes until thoroughly combined.
04 - Divide dough into four equal portions. On a floured surface, roll each into a thin oval approximately 8 inches long.
05 - Place one-quarter of the filling on half of each oval, leaving a 1/2-inch border. Fold dough over, forming a half-moon, and firmly pinch edges to seal.
06 - Heat a large nonstick skillet over medium heat. Cook each flatbread dry for 3–4 minutes per side until golden and cooked through. Repeat for all flatbreads.
07 - Slice flatbreads and serve warm.

# Expert Advice:

01 -
  • The dough comes together fast and needs no yeast or waiting around for hours.
  • You get crispy edges and soft, pillowy centers without turning on the oven.
  • The filling tastes bright and savory, like something youd pay too much for at a cafe.
  • Leftovers reheat beautifully in a dry skillet the next morning.
02 -
  • If the spinach releases too much water, the filling will turn soggy and leak through the dough, so cook it until the pan looks dry.
  • Sealing the edges tightly is critical, press them with a fork if your fingers arent doing the job.
  • Dont roll the dough too thin or it will tear when you fold it, aim for something like a thick tortilla.
  • Medium heat is your friend, too high and the outside burns before the inside cooks.
03 -
  • Let the dough rest the full twenty minutes, it makes rolling so much easier and prevents shrinking.
  • If the dough feels sticky while kneading, dust your hands with a little flour instead of adding more to the bowl.
  • Brush the cooked flatbreads with melted butter or olive oil right when they come off the heat for extra richness and shine.
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