Pin It There's something about the smell of spinach wilting in hot oil that takes me straight to a small Istanbul kitchen where I watched my neighbor fold these flatbreads with such casual confidence that I thought it must be impossible to mess up. Years later, I finally understood what she knew: the magic isn't in fancy technique but in the rhythm of the work, the way your hands learn to seal the edges just tight enough. These Turkish spinach and feta flatbreads became my answer to "what's for lunch?" on days when I wanted something that felt both homey and a little bit special.
I made these for my brother the first time he visited after I moved into my current place, and I remember him biting into one straight off the griddle while I was still plating the rest, burning his mouth a little, not caring one bit. He asked for the recipe before he even finished chewing, which told me everything I needed to know about whether I'd nailed it. Now they're the first thing I reach for when friends drop by unexpectedly.
Ingredients
- All-purpose flour: The foundation of your dough, and using warm water helps it come together soft and pliable without becoming tough from overworking.
- Fresh spinach: The real star; baby spinach works beautifully if that's what you have, and the key is cooking it down completely so it doesn't release water into the filling later and make everything soggy.
- Feta cheese: Crumble it by hand rather than chopping if you can, so you get those satisfying little chunks throughout every bite.
- Fresh dill and parsley: Don't skip these or use dried as a substitute; the brightness they bring is the whole reason this tastes alive and not just heavy.
- Olive oil: Both for the dough and for sautéing the aromatics, it's what gives these a tender crust that crisps at the edges.
Instructions
- Make Your Dough:
- Combine flour and salt, then add oil and warm water, mixing until shaggy before you knead. The dough should feel soft and slightly tacky after 5-6 minutes of gentle kneading, not stiff or slick.
- Let It Rest:
- Twenty minutes seems short, but that rest time is when the gluten relaxes and your dough becomes forgiving and easy to roll out. Cover it loosely so it doesn't dry out.
- Build Your Filling:
- Sauté onion until it's just turning soft, add garlic for 30 seconds, then tumble in the spinach and cook until it's completely wilted and no moisture pools at the bottom of the pan. This step prevents a soggy flatbread.
- Season the Filling:
- Toss the cooled spinach mixture with feta, herbs, and pepper, mixing gently so the cheese stays in nice pieces. Taste it here while it's raw and adjust the seasoning if needed.
- Roll and Fill:
- Divide the dough into quarters and roll each piece into a thin oval about the size of your hand. Spoon filling onto one half, leaving a border, then fold and pinch the edges sealed firmly.
- Pan-Fry Until Golden:
- A dry skillet over medium heat is all you need; the oil in the dough and filling keeps them from sticking. Cook 3-4 minutes per side until the crust is spotted with gold and the inside feels set when you press it gently.
Pin It What surprised me most about learning to make these was that they became the thing my kids actually asked for, the bridge between my version of home and theirs. There's something about a handheld flatbread filled with greens and cheese that makes vegetables disappear, and now I make a double batch on weekends just so there are leftovers.
Making the Dough a Day Ahead
You can absolutely prepare the dough the night before if mornings are rushed; just wrap it well and let it come to room temperature for 10 minutes before rolling. The longer rest actually improves it, making the dough easier to work with and giving the gluten time to fully develop. I often make the filling separately and keep it in the fridge for up to two days, then assemble and cook the flatbreads fresh whenever I'm ready.
How to Serve Them
These are perfect warm straight from the pan, but they're honestly just as delicious at room temperature, which makes them ideal for packing into a lunch or carrying to a picnic. A dollop of cool yogurt alongside plays beautifully with the warm, herb-flecked filling, or serve them with a simple salad of tomatoes and red onion dressed in lemon juice. Some people like to brush the finished flatbreads with a bit of melted butter, which adds richness, though I usually skip it since the dough itself is plenty flavorful.
Variations and Swaps
This recipe is flexible enough to bend toward what's in your kitchen or what you're craving. Frozen spinach works fine if that's what you have, just make sure to thaw it completely and squeeze out all the water. You could easily swap the fresh herbs for mint or cilantro if you have those on hand, or add a pinch of sumac for a subtle tang.
- Try stirring in some crumbled white cheese like ricotta salata for extra richness alongside the feta.
- A handful of toasted pine nuts or walnuts mixed into the filling adds a nice textural contrast.
- If you don't have fresh dill, dried dill works in a pinch, just use half the amount since dried is more concentrated.
Pin It These flatbreads remind me that some of the most satisfying food doesn't need to be complicated, just made with care and attention. I hope they become something you find yourself reaching for again and again.
Recipe FAQ
- → What type of dough is used for the flatbreads?
A soft dough is made from all-purpose flour, salt, olive oil, and warm water, kneaded until smooth and rested before shaping.
- → Can I substitute fresh spinach in this dish?
Yes, baby spinach or thawed, well-drained frozen spinach works well without compromising flavor.
- → How are the flatbreads cooked?
The filled flatbreads are pan-cooked on a dry skillet or griddle over medium heat until golden on both sides.
- → What herbs add flavor to the filling?
Fresh dill and parsley provide bright, earthy notes that complement the spinach and feta filling.
- → Is there a suggested accompaniment for serving?
Serving with yogurt or a fresh tomato salad enhances the overall taste and balances the richness.