Pin it There's something about the smell of spinach wilting in hot oil that takes me right back to a cramped Istanbul kitchen where a neighbor taught me to make these flatbreads. She moved quickly, with the kind of confidence that comes from making the same thing a hundred times, and I remember thinking her hands knew the dough better than her eyes did. The filling was simple but somehow everything tasted more alive with fresh herbs and that tangy feta she'd bought from the market that morning. I've made these dozens of times since, and they've become my go-to when I want something that feels fancy but doesn't require any real fussing.
I made these for a dinner party once where everything else went wrong—the wine got warm, the main course was late—but these flatbreads came out golden and perfect. People kept reaching for them, and someone asked for the recipe before dessert. That's when I realized this wasn't just a snack; it was the kind of dish that quietly saves the day.
Ingredients
- All-purpose flour (2 cups): The foundation that becomes soft and yielding; don't skimp on kneading or your dough will be tough.
- Warm water (2/3 cup): Temperature matters more than you'd think—too hot and you'll kill any chance of a tender crumb, too cold and the dough fights you.
- Olive oil (2 tablespoons for dough, 1 for filling): Brings everything together and keeps the finished flatbread tender rather than dry.
- Salt (1 teaspoon): Non-negotiable for flavor in both the dough and filling.
- Fresh spinach (8 oz): The backbone of the filling; wilting it down removes excess moisture so your flatbreads don't get soggy.
- Onion (1 small, finely chopped): Adds sweetness and depth that balances the salty feta perfectly.
- Garlic (2 cloves, minced): A supporting player that makes the whole filling taste more intentional.
- Feta cheese (5 oz): Crumble it by hand if you have time—it stays more textured than pre-crumbled versions.
- Fresh dill and parsley (2 tablespoons each): These herbs are essential, not optional; they're what make this taste authentically Turkish rather than generic.
- Black pepper and red pepper flakes (1/4 teaspoon each): The black pepper is steady; the red pepper flakes are optional but they wake everything up.
Instructions
- Make the dough:
- Combine flour and salt in a large bowl, then add oil and warm water. Mix until shaggy, then knead for 5 to 6 minutes until the dough is smooth and soft, not sticky. Cover and let it rest for 20 minutes while you work on the filling.
- Prepare the filling:
- Heat oil in a skillet over medium heat and sauté the onion until it softens and turns translucent, about 3 minutes. Add garlic, then the spinach, stirring until the spinach wilts completely and any liquid has cooked off—this takes about 3 to 4 minutes and is crucial so your flatbreads don't steam. Let it cool to room temperature.
- Mix the filling:
- Combine the cooled spinach mixture with crumbled feta, dill, parsley, black pepper, and red pepper flakes if using. Taste it and adjust seasoning; remember that the dough will be bland, so the filling should taste bold.
- Shape the flatbreads:
- Divide the rested dough into 4 equal pieces. On a lightly floured surface, roll each piece into a thin oval about 8 inches long, working gently so you don't deflate it. The thinner you roll them, the softer they'll be.
- Fill and seal:
- Spoon a quarter of the filling onto half of each oval, leaving a half-inch border around the edges. Fold the dough over to form a half-moon and pinch the edges tightly so nothing escapes during cooking. Don't rush this step; a loose seal means leaking filling.
- Cook the flatbreads:
- Heat a large nonstick skillet or griddle over medium heat. Place a flatbread in the dry pan and cook for 3 to 4 minutes per side until golden and cooked through; the bottom should be spotted and lightly charred. Work in batches so you don't crowd the pan.
- Finish and serve:
- Transfer to a plate and serve warm, optionally brushing with melted butter or olive oil for extra richness. They're best eaten the day they're made, but they reheat well in a dry skillet.
Pin it I think the best moment with these flatbreads is when someone bites into one and their eyes light up at how much flavor is packed into something so simple. That combination of warm, soft dough with cool, tangy feta and bright herbs feels like a small gift.
The Dough: Soft vs. Crispy
The beauty of this dough is that it's incredibly forgiving. I've made it on humid summer days and dry winter mornings, and it behaves differently each time, but the outcome is always good. If your dough feels a little sticky, dust with more flour; if it feels dry, add water a teaspoon at a time. The 20-minute rest is when the magic happens—gluten relaxes, the dough becomes elastic, and you'll actually want to roll it out instead of fighting it.
Serving and Pairing
These flatbreads are at their best warm, right off the skillet, but they're also wonderful at room temperature if you need to make them ahead. Serve them with a dollop of yogurt on the side for cooling contrast, or with a bright tomato salad that echoes the freshness of the herbs inside. I've also served them alongside hummus, and that works beautifully too.
Variations and Flexibility
The filling is where you can play around without losing the soul of the dish. If fresh spinach isn't available, frozen spinach works perfectly—just thaw it completely and squeeze out every drop of moisture before mixing it with the feta. You could swap the dill for mint if you're in the mood for something different, or add a pinch of nutmeg if you want to deepen the flavor. The red pepper flakes are optional, but if you like heat, don't be shy with them.
- Brush finished flatbreads with melted butter mixed with a pinch of sumac for tartness and color.
- Add pine nuts or chopped walnuts to the filling for texture and nuttiness.
- Make the filling a day ahead and store it in the fridge so you only have to make and cook the dough when you're ready.
Pin it These flatbreads have become my answer to the question of what to bring to a dinner or how to turn a quiet evening into something worth remembering. There's something grounding about making them.
Recipe Questions & Answers
- → How do I prepare the dough for the flatbreads?
Combine flour, salt, olive oil, and warm water, then knead until smooth. Allow it to rest for 20 minutes before rolling out.
- → What is the best way to cook the spinach filling?
Sauté onion and garlic until soft, then add spinach and cook until wilted and moisture evaporates for a flavorful filling base.
- → Can I use frozen spinach for the filling?
Yes, thaw and thoroughly drain frozen spinach before cooking to avoid excess moisture in the filling.
- → How do I achieve a crispy yet soft flatbread texture?
Cook each flatbread on a hot dry skillet for 3-4 minutes per side until golden brown to get a tender inside with a slight crisp outside.
- → What herbs complement the filling best?
Fresh dill and parsley add brightness and freshness that pair beautifully with spinach and feta flavors.