Turkish Spinach Feta Flatbread (Print Version)

Golden flatbreads stuffed with spinach, feta, and herbs, pan-cooked to a savory delight.

# 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 Steps:

01 - Combine flour and salt in a large bowl. Add olive oil and warm water. Mix and knead for 5 to 6 minutes until a soft, smooth dough forms. Cover and allow to 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 cool.
03 - In a bowl, mix cooled spinach mixture with feta cheese, dill, parsley, black pepper, and red pepper flakes until evenly combined.
04 - Divide rested dough into 4 equal pieces. On a lightly floured surface, roll each piece into a thin oval about 8 inches long.
05 - Spread one quarter of the filling onto half of each oval, leaving a 1/2-inch border. Fold dough over filling forming a half-moon shape and seal edges tightly.
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 flatbreads and serve warm.

# Expert Tips:

01 -
  • They're ready in under an hour and taste like you spent all day on them.
  • The filling is herbaceous and salty in the best way, with feta that melts slightly when the flatbread is still warm.
  • You can make the filling ahead and just cook them when hunger strikes, which is a game-changer for weeknight dinners.
02 -
  • Don't skip the dough resting time or you'll fight with it while rolling; this 20 minutes is what transforms stiff flour into something forgiving.
  • If your spinach releases a lot of liquid after cooking, squeeze it gently or the flatbread will be soggy in the center—this is the difference between good and perfect.
03 -
  • Roll the dough as thin as you can without tearing—thinner flatbreads cook more evenly and get crispier at the edges while staying tender inside.
  • Use a dry pan without oil because any moisture will steam the flatbread instead of creating that golden, slightly crisp exterior that makes them special.
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