Turkish Spinach Feta Flatbread (Printable Version)

Soft golden flatbreads filled with spinach, feta cheese, and herbs, cooked for a tasty savory snack.

# 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)

# Steps to Follow:

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; cook 3 to 4 minutes until spinach is wilted and liquid evaporates. Remove from heat and cool.
03 - In a mixing bowl, combine cooled spinach mixture, crumbled feta, dill, parsley, black pepper, and red pepper flakes. Mix thoroughly.
04 - Divide rested dough into 4 equal pieces. On a lightly floured surface, roll each piece into a thin oval approximately 8 inches long.
05 - Spoon one quarter of filling onto half of each oval leaving a 1/2-inch border. Fold dough over filling to form a half-moon shape. Pinch and seal edges tightly.
06 - Heat a large nonstick skillet or griddle over medium heat. Cook each flatbread for 3 to 4 minutes on each side until golden and cooked through. Repeat for all pieces.
07 - Slice cooked flatbreads and serve warm.

# Additional Tips::

01 -
  • They're crispy on the outside, tender inside, and somehow still feel special enough to serve to guests.
  • The filling is herbaceous and salty without being heavy, perfect as a snack or starter.
  • Your kitchen will smell like fresh dill and toasted bread, which alone is worth the effort.
02 -
  • Evaporating every last drop of liquid from the spinach is non-negotiable; otherwise, your flatbread becomes steamed instead of golden, and the whole thing falls apart when you try to fold it.
  • The resting period for the dough actually matters—it's the difference between fighting a springy dough and one that cooperates willingly under your rolling pin.
  • Don't skip the hand-pinching of the edges; a loose seal means filling leaks into your skillet and burns, creating smoke and regret.
03 -
  • The dough should be soft and slightly sticky, not stiff; if it feels dry, your flatbreads will be tough and won't puff slightly as they cook.
  • Don't crowd the skillet—cooking flatbreads one at a time takes longer but gives you crispy golden results instead of steamed pale ones that feel like a betrayal.
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