Turkish Spinach Feta Flatbread (Print Version)

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

# Ingredient List:

→ 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, mixing and kneading for 5 to 6 minutes until a soft, smooth dough forms. Cover and let 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 liquid evaporates. Remove from heat and let cool.
03 - Mix the cooled spinach mixture with crumbled feta, dill, parsley, black pepper, and red pepper flakes until evenly combined.
04 - Divide the rested dough into 4 equal portions. On a lightly floured surface, roll each into a thin oval approximately 8 inches long.
05 - Place one quarter of the filling onto half of each oval, leaving a 1/2-inch border. Fold the dough over the filling to form a half-moon and pinch edges firmly to seal.
06 - Preheat a large nonstick skillet over medium heat. Cook each flatbread for 3 to 4 minutes per side until golden brown and cooked through. Repeat with all portions.
07 - Slice flatbreads and serve warm.

# Helpful Tips:

01 -
  • They come together in under an hour and look like you've been cooking all day.
  • The filling is savory and herbaceous without being heavy, perfect for afternoon snacking or entertaining.
  • You can prep the dough and filling ahead, then pan-fry them fresh when hunger strikes.
02 -
  • The spinach filling must be completely cool and completely dry, or your flatbreads will steam instead of fry and end up chewy.
  • Rolling the dough thin is what separates these from heavy bread; aim for thin enough that you can almost see through it without it tearing.
03 -
  • Cook your spinach filling in advance and let it sit overnight in the fridge—the flavors meld and deepen, making the whole thing taste even better.
  • If your dough tears while rolling, just pinch it back together; it will seal itself as you work, and a few little repairs never show once it's cooked.
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