Save My neighbor brought over a warm spinach and feta flatbread one autumn afternoon, fresh from her grandmother's kitchen in Istanbul, and I was completely hooked by the first bite. The way the golden crust gave way to soft dough and that bright, herbaceous filling reminded me why I loved cooking—sometimes the simplest dishes carry the most warmth. I spent weeks asking her questions until she finally shared the technique, and now I make these whenever I need comfort food that feels both special and unpretentious.
I once made these for a casual dinner party and watched my usually quiet friend devour three of them while barely pausing for water—that's when I realized this recipe had real staying power. There's something about food cooked by hand that makes people want to linger and eat more, and these flatbreads seemed to unlock that in everyone who tried them.
Ingredients
- All-purpose flour (2 cups): The foundation of your dough; make sure it's fresh and not clumpy from moisture.
- Warm water (2/3 cup): Use water that feels comfortable to your wrist—too hot kills the yeast action, too cold and the dough stays tough.
- Olive oil (3 tablespoons total): Split between the dough and filling; quality matters here since it's such a prominent flavor.
- Fresh spinach (8 oz): Buy it the same day you plan to cook, and don't skip the chopping—pre-cut wilts too quickly.
- Feta cheese (5 oz): Crumble it with your fingers just before mixing so it stays distinct and doesn't become a paste.
- Fresh dill and parsley (2 tablespoons each): These aren't decorative—they're the soul of the filling and worth buying fresh.
- Garlic and onion: The quiet base that lets everything else shine; cook them gently so they sweeten rather than burn.
- Black pepper and red pepper flakes: A tiny pinch of heat keeps the flavors from feeling flat.
Instructions
- Build your dough:
- Mix flour and salt in a bowl, then add oil and warm water. Knead for 5–6 minutes until the dough is smooth and slightly sticky—you'll feel it transform under your hands. Cover it and let it rest for 20 minutes while you prepare the filling.
- Cook the filling:
- Warm olive oil in a skillet and soften the onion for a few minutes before adding garlic; this prevents the garlic from burning and tasting bitter. Toss in the spinach and stir constantly for 3–4 minutes until it releases its moisture and then dries out slightly.
- Combine and season:
- Once the spinach cools, fold it together with feta, dill, parsley, and spices in a bowl. Taste it and adjust the seasoning—feta is already salty, so go easy on extra salt.
- Shape the flatbreads:
- Divide the dough into 4 equal pieces and roll each one into a thin oval on a floured surface. The dough should be thin enough to see your hand through it when held up to light.
- Fill and seal:
- Spoon filling onto one half of each oval, leaving a half-inch border, then fold and pinch the edges closed so nothing escapes during cooking. Press firmly along the seal or the filling will peek out.
- Pan-bake until golden:
- Heat a nonstick skillet over medium heat and cook each flatbread for 3–4 minutes per side until the crust is speckled with golden brown spots. You'll hear it sizzle and smell the herbs; that's your cue it's working.
Save My daughter asked me to teach her how to make these last spring, and I watched her carefully pinch the edges closed like she was sealing a secret. By the time we pulled the first one from the skillet, she was already proud—and that's when I realized this recipe had given me something I never expected: a simple way to share kitchen skills with someone I love.
The Magic of Fresh Herbs
The dill and parsley aren't just flavoring—they're what makes people stop and ask what's different about these flatbreads compared to other bread they've eaten. I learned this the hard way by making them with dried herbs once, and the difference was like comparing a black-and-white photograph to a color one. Now I always buy fresh herbs the day I cook, even if it means an extra trip to the market.
Timing Your Filling
The order in which you cook the spinach filling matters more than you'd think—onion first softens and sweetens, then garlic blooms and becomes fragrant, and finally spinach wilts down into a concentrated burst of flavor. If you throw it all in at once, the garlic stays sharp and the spinach releases water too quickly. Patience in this one step changes everything about the final result.
Serving and Storing Your Flatbreads
These are best served within a few hours of cooking while they still have a slight chew to the crust, though they reheat beautifully in a dry skillet the next day. You can also freeze unbaked flatbreads on a lined baking sheet and cook them straight from frozen, adding just a minute or two to the cooking time.
- Brush warm flatbreads with melted butter or olive oil if you want them extra rich.
- Serve alongside yogurt, cucumber slices, or a simple tomato salad for a balanced meal.
- These keep in an airtight container for two days but are honestly best enjoyed fresh.
Save These flatbreads remind me that sometimes the most satisfying dishes come from simple ingredients treated with care. Once you've made them once, they become part of your regular cooking rotation.
Recipe FAQs
- → What type of cheese is used in this flatbread?
Feta cheese is crumbled into the spinach mixture, providing a creamy and salty flavor that complements the herbs.
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used if thawed well and drained thoroughly to avoid excess moisture in the filling.
- → How is the dough prepared for these flatbreads?
The dough is made from flour, salt, olive oil, and warm water, kneaded until smooth and left to rest before shaping.
- → What cooking method is used to cook the flatbreads?
Flatbreads are cooked in a dry skillet or griddle over medium heat until both sides turn golden brown.
- → What herbs are included in the filling?
Fresh dill and parsley are mixed with sautéed spinach, garlic, and feta to create a flavorful filling.
- → How long does preparation and cooking take?
Preparation takes about 25 minutes and cooking another 25 minutes, totaling around 50 minutes.