Turkish Spinach Feta Flatbread (Printer-Friendly)

Soft flatbreads stuffed with spinach, feta cheese, and herbs, cooked to a golden finish.

# What You 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)

# How to Cook:

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, cooking for 3 to 4 minutes until spinach wilts and moisture evaporates. Remove from heat and allow to cool.
03 - In a mixing bowl, blend the cooled spinach mixture with crumbled feta, dill, parsley, black pepper, and optional red pepper flakes. Mix thoroughly.
04 - Divide the rested dough into 4 equal portions. On a lightly floured surface, roll each portion into an 8-inch oval.
05 - Place a quarter of the filling on half of each dough oval, leaving a 1/2-inch border. Fold dough over to form a half-moon and 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 and cooked through.
07 - Slice the flatbreads and serve warm, optionally accompanied by yogurt or fresh tomato salad.

# Expert Advice:

01 -
  • They cook faster than you'd expect, turning golden and puffy in minutes, making them perfect for surprise guests or last-minute cravings.
  • The combination of wilted spinach, salty feta, and fresh herbs creates a flavor that tastes way more complex than the effort it takes.
  • Once you nail the fold, you'll find yourself making these constantly—they're addictive.
02 -
  • The dough must rest—don't skip those 20 minutes or you'll end up fighting with it as you try to roll it out, and a stressed cook makes stressed flatbreads.
  • Squeeze every bit of moisture from the spinach and cooked filling, or your flatbreads will become soggy and won't cook through properly on the inside.
  • A nonstick or well-seasoned skillet matters more than you'd think; sticking bread is a heartbreaker.
03 -
  • If your skillet has any sticking issues, wipe it with oil between flatbreads—a tiny bit of oil on the surface, not the dough, makes all the difference.
  • The filling can be made a day ahead and stored in the fridge, which means you're really just mixing dough and cooking on the day you want them fresh.
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