Turkish Spinach Feta Flatbread (Printable View)

Golden flatbreads filled with spinach, feta, and fresh herbs, pan-cooked to a savory finish.

# 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)

# How To Make It:

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 softened. Add garlic and spinach, cooking for 3 to 4 minutes until spinach wilts and liquid evaporates. Remove from heat and allow to cool.
03 - In a bowl, mix cooled spinach mixture with crumbled feta, dill, parsley, black pepper, and red pepper flakes until well combined.
04 - Divide rested dough into four equal pieces. On a lightly floured surface, roll each piece into an oval approximately 8 inches long.
05 - Place one-quarter of the filling onto half of each oval, leaving a half-inch border. Fold dough over filling to form a half-moon shape and pinch edges tightly 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. Repeat with remaining pieces.
07 - Slice the flatbreads and serve warm as a snack or appetizer.

# Best Practices:

01 -
  • Soft, pillowy flatbreads that somehow manage to be both comforting and elegant enough to serve to guests.
  • The spinach and feta filling tastes restaurant-quality but comes together in your own kitchen with ingredients you probably already have.
  • They cook in minutes once the dough is ready, making them perfect for weeknight dinners or last-minute entertaining.
02 -
  • Don't skip the resting time for the dough—those 20 minutes make the difference between chewy, elastic flatbreads and ones that fight you the entire time you're rolling them out.
  • The spinach filling must be completely cooled before it meets the dough, or the heat will make the dough too soft to handle and the cheese will start leaking out during cooking.
  • If your pan is non-stick, you really don't need oil—the flatbreads brown better in a dry pan, and you avoid any greasy texture that oil can sometimes leave behind.
03 -
  • If your dough is sticky after resting, don't panic—dust your hands and work surface generously with flour as you shape each flatbread rather than adding more flour to the dough itself.
  • For extra richness, brush the warm flatbreads with melted butter or a drizzle of good olive oil as soon as they come out of the pan, which also makes the crust slightly softer and more luxurious.
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