Save to Pinterest My first attempt at Turkish börek was pure chaos—I folded the dough too thick, overstuffed the filling, and watched it leak spinach everywhere on the griddle. But somewhere between that messy first try and my tenth batch, something clicked. The spinach and feta filling became instinctive, the dough cooperated, and I finally understood why these simple flatbreads show up at every Turkish table. Now I make them whenever I need something that feels both homemade and impossibly elegant, ready in under an hour.
I made these for my neighbor one afternoon when she stopped by, and the way her face lit up when she bit into one—still warm, feta melting slightly—made me realize this recipe belongs in heavy rotation. She asked if I'd made them from scratch and seemed genuinely surprised when I said the whole thing took less than an hour. That's when I knew I'd found something worth returning to.
Ingredients
- All-purpose flour (2 cups): The foundation that should feel like soft sand in your palms after kneading; don't skimp on kneading time or the dough won't have the right tender texture.
- Warm water (2/3 cup): Keep it genuinely warm to the touch but not hot, so it wakes up the dough without shocking it.
- Olive oil (2 tablespoons for dough, 1 for filling): Use a good olive oil you actually enjoy tasting; it makes a real difference in both the dough's richness and the filling's depth.
- Salt (1 teaspoon): This seasons both the dough and brings out the feta's salty character, so don't reduce it.
- Fresh spinach (8 oz): Roughly chop it before cooking because smaller pieces distribute more evenly and cook down faster and more completely.
- Feta cheese (5 oz): Crumble it by hand rather than processing it; you want distinct bites of cheese throughout the filling, not a paste.
- Fresh dill and parsley (2 tablespoons each): Both dried and fresh are different animals here—fresh herbs give brightness that dried herbs can't match, so don't substitute unless you have no choice.
- Onion and garlic (1 small onion, 2 cloves): The onion mellows as it cooks, creating a sweet base that balances the saltiness of the cheese.
- Black pepper and red pepper flakes: Start with less red pepper than you think you need; you can always taste and add more once the filling is done.
Instructions
- Mix and knead the dough:
- Combine flour and salt in a bowl, then make a well in the center and pour in the olive oil and warm water. Use your hands to bring everything together into a shaggy mass, then knead for a solid 5–6 minutes until the dough becomes smooth, elastic, and slightly sticky to the touch. This is where the magic starts—don't rush it or the dough will be tough.
- Rest the dough:
- Cover your bowl with a damp cloth and let it sit for 20 minutes while you prepare the filling. This rest is essential; it relaxes the gluten so rolling becomes effortless later.
- Cook down the filling:
- Heat a tablespoon of olive oil in a skillet and sauté the chopped onion over medium heat for about 3 minutes until it turns soft and just beginning to caramelize at the edges. Add your minced garlic and cook for another minute until fragrant, then tumble in all the chopped spinach and let it wilt for 3–4 minutes, stirring occasionally.
- Dry out the filling:
- Keep cooking the spinach mixture until any liquid that released has completely evaporated—this is crucial because wet filling will make soggy flatbreads. Transfer to a bowl and let it cool for a few minutes so the heat won't prematurely melt your feta.
- Combine filling ingredients:
- Once the spinach is cool enough to touch, fold in your crumbled feta, fresh dill, fresh parsley, black pepper, and red pepper flakes if using. Taste it and adjust the seasoning; this is your only chance to balance flavors before everything gets sealed inside the dough.
- Divide and roll the dough:
- Cut your rested dough into 4 equal pieces and roll each one on a lightly floured surface into a thin oval about 8 inches long. Aim for thin and even thickness so each flatbread cooks uniformly.
- Fill and fold:
- Spoon a quarter of your filling onto one half of each oval, leaving about a half-inch border so you have room to seal it properly. Fold the dough over to create a half-moon, then press and pinch the edges firmly to seal them completely so nothing escapes during cooking.
- Pan-cook until golden:
- Heat a large nonstick skillet or griddle over medium heat with no oil—the dough has enough fat in it already. Place a flatbread in the dry pan and listen for the gentle sizzle; cook for 3–4 minutes per side until the exterior turns golden and blistered and the dough feels set and cooked through. Repeat with the remaining flatbreads, working one at a time.
- Rest and serve:
- Slice each warm flatbread in half and serve immediately while the feta is still slightly soft from the heat. Leftovers can be reheated gently in a skillet the next day.
Save to Pinterest There's a specific moment when you're folding the fourth flatbread and your hands just know exactly how much pressure to use, when the dough feels alive under your fingers instead of frustrating. That's when you realize you've stopped following instructions and started actually cooking, and the flatbreads that come out of the pan after that point taste noticeably better because you're no longer thinking—you're just doing.
The Filling Can Be Customized
Once you understand the proportions of this filling—wilted greens, tangy cheese, fresh herbs—you can play. I've swapped the spinach for kale or a mix of spinach and watercress for peppery sharpness. Some days I add a pinch of nutmeg for warmth, or swap the dill for mint if that's what's in my garden. The foundation stays the same, but the variations keep it from ever feeling repetitive.
Serving Suggestions
Serve these warm, ideally while they still have that gentle steam rising off them. A dollop of cool yogurt or a small side salad of fresh tomatoes with a squeeze of lemon brightens everything and cuts through the richness of the cheese. Some people brush the hot flatbreads with a little melted butter or quality olive oil right out of the pan, and I don't argue with that choice.
Storage and Make-Ahead
These are best eaten fresh, but they'll keep in an airtight container in the refrigerator for up to three days. Reheat gently in a dry skillet over low heat rather than the microwave, which turns the dough rubbery and defeats the whole purpose. If you're planning ahead, you can assemble and seal the flatbreads hours ahead of time and cook them all at once when you're ready to eat.
- Prepare the filling the night before and store it in the fridge so assembly goes faster.
- Frozen spinach works if fresh isn't available—just thaw and squeeze it completely dry.
- The dough also freezes beautifully if you want to make a double batch and save half for later.
Save to Pinterest These Turkish spinach and feta flatbreads have become my answer to "what should I bring" and "what can I make quickly that still feels special." They're humble enough for a weeknight snack and impressive enough to set out when people drop by unannounced.
Common Recipe Questions
- → What type of flour is best for the flatbread dough?
All-purpose flour works well, providing the right balance of texture and elasticity for a soft yet sturdy dough.
- → Can I substitute fresh spinach with frozen spinach?
Yes, thaw and drain frozen spinach thoroughly before using to prevent excess moisture in the filling.
- → How should the filling be cooked before assembling the flatbreads?
Sauté onions and garlic first, then cook spinach until wilted and moisture evaporates to create a flavorful, not soggy, filling.
- → What herbs complement spinach and feta in this dish?
Fresh dill and parsley add brightness and enhance the overall flavor profile.
- → How can I achieve a golden crust on the flatbreads?
Cook each side in a dry, preheated skillet over medium heat until golden brown, usually 3-4 minutes per side.
- → Is it necessary to let the dough rest before rolling?
Yes, resting the dough for 20 minutes helps gluten relax, making rolling easier and results in a softer texture.