Pin It There's something about the smell of spinach wilting in hot oil that takes me straight to a tiny kitchen in Istanbul, watching my neighbor fold these flatbreads with practiced hands while steam rose from the skillet. She made it look effortless, but when I tried recreating them at home, I realized the real magic wasn't in complexity—it was in the balance of crispy edges, soft dough, and that salty-herby filling that somehow tastes even better warm. These Turkish spinach and feta flatbreads became my answer to "what can I make when people are coming over in an hour" because they're faster than you'd think and infinitely more impressive than the effort suggests.
I made these for a dinner party once and watched my friend eat three of them before I'd even set down the serving platter—she didn't say much, just kept coming back, which told me everything. That's when I stopped overthinking the recipe and started trusting the simplicity of good spinach, real feta, and dill doing their job together.
Ingredients
- All-purpose flour (2 cups): The foundation of your dough; it needs to be soft enough to fold but structured enough to hold the filling without tearing.
- Warm water (2/3 cup): The temperature matters more than you'd think—too hot and your dough becomes slack, too cold and you'll knead forever.
- Olive oil (3 tablespoons total): Use good oil here because you'll taste every drop, especially in the dough where it keeps things tender.
- Fresh spinach (8 oz): Don't skip the step of letting it cool after cooking; warm spinach makes the filling soggy and sad.
- Feta cheese (5 oz): Crumble it by hand if you have time—it breaks unevenly and distributes better than if you chop it finely.
- Fresh dill and parsley: These aren't garnishes, they're the soul of the filling; dried herbs will make you sad, so don't even consider it.
- Garlic and onion: Cook them until they're soft and sweet, not sharp—this is what makes people wonder what your secret ingredient is.
Instructions
- Make the dough and let it rest:
- Mix your flour and salt, add oil and warm water, then knead for 5–6 minutes until smooth and soft. The dough should feel slightly tacky but not sticky; if it sticks to your hands, dust lightly with flour. Cover and rest for 20 minutes while you prepare the filling—this resting time is when the gluten relaxes and makes rolling easier later.
- Cook the filling until dry:
- Heat oil in a skillet and soften the onion first, then add garlic and spinach, cooking until all the liquid has evaporated; this is crucial because wet filling makes soggy flatbreads. Let it cool completely before mixing with feta and herbs.
- Combine filling ingredients:
- Fold together your cooled spinach mixture, crumbled feta, dill, parsley, and black pepper; taste as you go and add red pepper flakes if you like heat.
- Divide and shape the dough:
- Split your rested dough into 4 pieces and roll each into a thin oval about 8 inches long on a lightly floured surface. The dough should be thin enough to see light through it, but not so thin it tears.
- Fill and seal:
- Spoon filling onto half of each oval leaving a half-inch border, then fold over and pinch the edges firmly to seal. A little pressure as you seal prevents the filling from escaping during cooking.
- Pan-fry until golden:
- Use a dry skillet on medium heat (no oil needed) and cook each flatbread 3–4 minutes per side until golden brown and crispy outside but still soft inside. The dry pan creates better browning than oil does.
Pin It I once served these at a picnic with a simple yogurt sauce on the side, and someone asked if I'd made them or bought them from a Turkish bakery—it was the best compliment I could have gotten. That's the moment I realized this wasn't just a recipe, it was a way to share something that felt genuine and special without spending half your day in the kitchen.
Flavor Secrets That Make These Special
The magic isn't hiding in some exotic ingredient; it's in the ratio of spinach to feta and how generously you use fresh herbs. I learned this by accident when I tried to be economical with the dill and the flatbreads tasted flat and forgettable, but using the full amount makes them taste like something you'd stand in line for at a market. The red pepper flakes are optional but they add a whisper of heat that doesn't overpower—just enough to make people pause and ask what that flavor is.
Make-Ahead and Storage Tips
You can prepare both the dough and filling up to 4 hours ahead, keeping them covered separately in the fridge; just let them come to room temperature for 10 minutes before shaping. After cooking, these keep for 2 days wrapped in foil, and you can reheat them gently in a skillet to restore their crispy exterior without drying them out.
Serving Suggestions and Variations
Serve these warm with thick yogurt mixed with a little garlic, or alongside a bright tomato salad that cuts through the richness of the feta. They're equally good as a main course with a side salad or cut into smaller pieces for a party platter, and leftovers taste wonderful at room temperature the next day, which makes them perfect for lunch. If you want to experiment, try adding sun-dried tomatoes to the filling, or swap half the spinach for lacinato kale when spinach season ends.
- Brush the finished flatbreads with melted butter or more olive oil for extra richness and shine.
- Serve with a squeeze of fresh lemon if you want brightness, or a drizzle of hot honey for sweetness against the savory filling.
- Make them smaller for appetizers or stick with these four larger ones if you're serving them as a main course.
Pin It These flatbreads have become my go-to when I want to cook something that feels both simple and soulful, the kind of dish that reminds you why you enjoy cooking in the first place. Once you make them once, they become part of your regular rotation.
Recipe FAQs
- → How can I substitute spinach if unavailable?
Baby spinach or thoroughly thawed and drained frozen spinach can be used without affecting the overall flavor.
- → What type of cheese works best for filling?
Feta cheese is ideal due to its crumbly texture and tangy taste, complementing the spinach and herbs perfectly.
- → Can I add extra spices to the filling?
Yes, black pepper and red pepper flakes add subtle heat, but feel free to adjust seasoning to your preference.
- → What cooking method is used for the flatbreads?
They are pan-cooked on a dry skillet or griddle until each side is golden and cooked through.
- → How should the dough be handled for best results?
Mix and knead the dough until smooth, then rest it for about 20 minutes to develop elasticity and softness.