Turkish Spinach Feta Flatbread (Print)

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

# Ingredients:

→ 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 - In a large bowl, combine flour and salt. Add olive oil and warm water. Mix and knead for 5 to 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 another 3 to 4 minutes until spinach is wilted and excess liquid evaporates. Remove from heat and allow to cool.
03 - In a mixing bowl, combine cooled spinach mixture, crumbled feta, dill, parsley, black pepper, and red pepper flakes. Mix thoroughly.
04 - Divide rested dough into 4 equal portions. On a lightly floured surface, roll each piece into a thin oval about 8 inches long.
05 - Spoon one-quarter of the filling onto half of each dough oval, leaving a 1/2-inch border. Fold dough over filling to create a half-moon shape. Press edges firmly to seal.
06 - Heat a large nonstick skillet or griddle over medium heat. Cook each flatbread for 3 to 4 minutes per side until golden brown and cooked through.
07 - Slice flatbreads and serve warm.

# Expert Tips:

01 -
  • They come together in under an hour and taste like you've been cooking all morning.
  • The filling is savory, herbaceous, and sharp from the feta—it's genuinely addictive.
  • Pan-baking means no oven required, so your kitchen stays cool and these are ready when you need a snack.
02 -
  • The dough needs to rest—skip this and you'll wrestle with elastic dough that won't cooperate; the rest is magic.
  • Evaporate every drop of liquid from the spinach mixture or your flatbreads will get soggy and fall apart.
  • Don't overfill; a light hand here means the filling stays inside the dough where it belongs and the flatbreads cook evenly.
03 -
  • If your dough is sticky, you haven't kneaded it long enough; an extra minute or two makes all the difference.
  • A nonstick skillet is your friend here—it prevents sticking without requiring oil and lets the flatbreads brown evenly and gorgeously.
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