Turkish Spinach Feta Flatbread (Printable version)

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

# 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 oz fresh spinach, washed and chopped
06 - 1 tablespoon olive oil
07 - 1 small onion, finely chopped
08 - 2 cloves garlic, minced
09 - 5 oz 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 a soft, smooth dough forms. 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 is wilted and moisture evaporates. Remove from heat and let cool.
03 - In a mixing bowl, blend cooled spinach mixture with crumbled feta, dill, parsley, black pepper, and red pepper flakes. Stir thoroughly.
04 - Divide dough into 4 equal portions. Roll each on a floured surface into a thin oval about 8 inches long. Spoon one-quarter of the filling onto half of each oval, leaving a 1/2-inch border. Fold dough over filling to create a half-moon, sealing edges firmly.
05 - Heat a nonstick skillet or griddle over medium heat. Cook each flatbread for 3–4 minutes per side until golden and cooked through. Repeat with remaining pieces.
06 - Slice and serve warm, optionally with yogurt or fresh tomato salad.

# Expert Tips:

01 -
  • They come together faster than you'd expect, and the dough is forgiving if you're not a baker.
  • The filling is bright and herbaceous, nothing heavy or overdone, just spinach and feta doing what they do best.
  • You can make them ahead and reheat them, which means they're perfect for feeding people without stress.
02 -
  • Don't skip the step of cooking off the spinach liquid—this is how you avoid soggy, steamed flatbreads that fall apart.
  • The dough needs to rest; this relaxes the gluten and makes rolling easier and the final texture more tender.
  • Cook them in a completely dry pan with no oil; the dough releases naturally and you'll get that beautiful golden crust.
03 -
  • Room temperature filling is essential—hot filling will warm the dough and make it harder to seal.
  • If your skillet is sticking, wipe it clean between flatbreads rather than adding oil; the dough has enough fat to cook in.
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