Turkish Spinach Feta Flatbread (Printable Version)

Golden flatbreads with spinach, feta, and fresh herbs, pan-cooked until soft and flavorful.

# Ingredient List:

→ 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:

01 - Combine flour and salt in a large bowl. Add olive oil and warm water, then 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 over medium heat in a skillet. 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 cool.
03 - In a bowl, mix the cooled spinach mixture with crumbled feta, dill, parsley, black pepper, and red pepper flakes until well combined.
04 - Divide the rested dough into 4 equal portions. Roll each portion into an 8-inch (20 cm) thin oval on a lightly floured surface.
05 - Spoon one-quarter of the filling onto half of each oval, leaving a 1/2-inch (1 cm) border. Fold the dough over the filling to form a half-moon shape and pinch edges firmly to seal.
06 - Heat a large nonstick skillet or griddle over medium heat. Cook each flatbread for 3 to 4 minutes per side until golden brown and cooked through. Repeat for all flatbreads.
07 - Slice flatbreads and serve warm.

# Expert Suggestions:

01 -
  • The whole thing comes together in under an hour, which means you can have a homemade snack that tastes restaurant-quality without the stress.
  • Fresh herbs and feta make you taste like you actually know what you're doing in the kitchen, even if this is your first time making it.
02 -
  • Don't skip the resting time for the dough—those 20 minutes make the difference between a tough flatbread and one that's tender and forgiving.
  • The spinach must be completely dry after cooking, or your filling becomes watery and the flatbread gets soggy instead of crispy.
03 -
  • If your dough springs back when you try to roll it, let it rest for another 5 minutes—muscle memory in the gluten makes it resist, and time fixes this.
  • A dry pan (no oil) is the secret to a crispy, golden exterior; oil makes them steam instead of sear.
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