Turkish Spinach Feta Flatbread (Printable)

Golden flatbreads filled with spinach, feta cheese, and fresh herbs, pan-cooked for a savory bite.

# Components:

→ 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 - Combine flour and salt in a large bowl. Add olive oil and warm water, then mix and knead for 5 to 6 minutes until smooth and elastic. Cover and let rest for 20 minutes.
02 - Heat olive oil in a skillet over medium heat. Sauté onion for 3 minutes until softened. Add garlic and spinach, cooking for 3 to 4 minutes until spinach wilts and moisture evaporates. Remove from heat and let cool.
03 - In a mixing bowl, combine cooled spinach mixture with crumbled feta, dill, parsley, black pepper, and optional red pepper flakes. Mix thoroughly.
04 - Divide rested dough into 4 equal portions. On a floured surface, roll each into an 8-inch oval. Place a quarter of the filling on half of each oval, leaving a half-inch border. Fold dough over to form a half-moon and seal edges firmly.
05 - Heat a nonstick skillet or griddle over medium heat. Cook each flatbread dry for 3 to 4 minutes per side until golden brown and cooked through. Repeat with remaining pieces.
06 - Slice and serve warm immediately.

# Expert Advice:

01 -
  • These come together faster than you'd expect, and the filling can be made while your dough rests, so you're never standing around waiting.
  • The crispy golden exterior against the soft, cheesy interior hits a texture contrast that makes people ask for the recipe before they're even done eating.
  • They're naturally vegetarian but feel substantial enough to serve as a main, which means less prep anxiety when you have mixed dietary needs at the table.
02 -
  • Don't skip driving out the spinach's moisture—watery filling is the difference between a flatbread that holds together and one that falls apart as you bite into it.
  • Your skillet heat matters tremendously; too low and you get pale, doughy flatbreads that feel unfinished, while too high burns the outside before the inside cooks through.
  • Fresh herbs aren't optional here—they're what transforms spinach and feta from a filling into something that tastes alive.
03 -
  • If your dough keeps shrinking as you roll it out, let it rest for five minutes between rolling attempts—the gluten needs to relax, not fight you.
  • The moment you fold the dough over, seal the edges immediately while the dough is still warm and slightly tacky, making the seal hold better during cooking.
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