Turkish Spinach Feta Flatbread (Printable)

Soft golden flatbreads filled with spinach, feta, and fresh herbs, pan-cooked for a tasty savory snack.

# 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 - 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 for 3 to 4 minutes until spinach wilts and liquid evaporates. Remove from heat and cool.
03 - In a bowl, combine cooled spinach mixture, crumbled feta, dill, parsley, black pepper, and red pepper flakes. Stir until evenly mixed.
04 - Divide dough into 4 equal parts. On a lightly floured surface, roll each portion into an 8-inch long oval.
05 - Spread 1/4 of the filling over half of each oval, leaving a 1/2-inch border. Fold dough over filling to form a half-moon shape and pinch edges to seal tightly.
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. Repeat with remaining flatbreads.
07 - Slice flatbreads and serve warm.

# Expert Tips:

01 -
  • They come together in under an hour and taste like you spent all morning on them.
  • The filling stays put and the edges turn golden in a regular skillet, no fancy equipment needed.
  • You can make the dough ahead, stuff them anytime, and they're equally good warm or at room temperature.
02 -
  • If your spinach releases liquid after cooking, squeeze it out gently before mixing with the feta, or you'll end up with a filling that seeps through the dough.
  • Don't roll the dough too thin or it tears when you fold it; aim for the thickness of a pencil and you'll have a sturdy vessel for the filling.
  • Let the pan heat for a minute before you lay down the first flatbread so it doesn't stick and drag when you try to flip it.
03 -
  • Keep your workspace lightly floured but not dusty; too much flour gets baked into the edges and makes them gritty, while too little causes sticking and tearing.
  • If the dough springs back when you try to roll it, let it rest for 5 minutes and it'll relax enough to cooperate.
  • Cook these in batches rather than crowding the pan, so each one gets direct contact with the hot surface and develops that beautiful golden crust.
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