Turkish Spinach Feta Flatbread (Print Version)

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

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour (250 g)
02 - 1 teaspoon salt
03 - 2 tablespoons olive oil
04 - 2/3 cup warm water (160 ml)

→ Filling

05 - 8 oz fresh spinach, washed and chopped (225 g)
06 - 1 tablespoon olive oil
07 - 1 small onion, finely chopped
08 - 2 cloves garlic, minced
09 - 5 oz feta cheese, crumbled (140 g)
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 Make It:

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 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 for 3 to 4 minutes until spinach wilts and liquid evaporates. Remove from heat and cool.
03 - In a bowl, combine cooled spinach mixture with crumbled feta, dill, parsley, black pepper, and red pepper flakes. Stir until evenly mixed.
04 - Divide rested dough into 4 equal parts. Roll each into a thin oval approximately 8 inches (20 cm) long on a lightly floured surface.
05 - Place one quarter of the filling on half of each dough oval, leaving a 1/2-inch (1 cm) border. Fold dough over filling to form a half-moon shape and pinch edges firmly to seal.
06 - Heat a nonstick skillet or griddle over medium heat. Cook each flatbread for 3 to 4 minutes per side until golden and cooked through. Repeat with remaining flatbreads.
07 - Slice flatbreads and serve immediately for best flavor.

# Additional Tips::

01 -
  • They come together faster than you'd expect, and the kitchen smells incredible while they cook.
  • You can make the filling ahead and just assemble when you're ready, which means less stress when guests arrive.
  • One flatbread is a snack, two are a meal, and they're honestly just as good at room temperature the next day.
02 -
  • Don't skip the spinach cooking step or you'll end up with a watery filling that bursts through the dough—the evaporation is not optional.
  • Let the filling cool before assembling or the heat will make your dough sticky and impossible to work with cleanly.
03 -
  • Roll the dough as thin as you can without tearing—thinner means the filling shows and the texture stays delicate.
  • If your spinach mixture seems wet after cooling, give it a final gentle squeeze in a clean kitchen towel before mixing with the cheese.
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