Save The first time I made these Turkish spinach and feta flatbreads, I was standing in my kitchen on a quiet Sunday afternoon, thinking about a meal I'd had years ago at a small café in Istanbul. The memory of those warm, golden parcels filled with herbs and cheese had stuck with me, so I decided to recreate them from scratch. What surprised me most was how simple the dough was to work with, and how the filling transformed something so basic into something that tasted like it came from a professional kitchen. My kitchen smelled incredible as they cooked, and I found myself making a second batch before the first one was even finished cooling.
I served these to my neighbor last week when she stopped by unexpectedly, and watching her bite into one and immediately ask for the recipe made my whole day. She mentioned how it tasted like real food, the kind that sticks with you, and I realized that's exactly what happens when you use good ingredients and a little patience. There's something about sharing food that took actual effort that changes how people experience it.
Ingredients
- All-purpose flour: The foundation that creates a soft, pliable dough; I learned to measure by weight if possible, as it's more forgiving than cups.
- Olive oil: Use good quality oil for both the dough and the filling, as it's crucial to the flavor profile and texture.
- Warm water: Not hot, or it'll toughen the dough; aim for the temperature you'd use for a gentle hand wash.
- Fresh spinach: This needs proper draining after cooking, or you'll end up with a soggy filling and flatbreads that steam instead of crisp.
- Feta cheese: Crumble it by hand if you have time, as it distributes more evenly than pre-crumbled versions.
- Fresh dill and parsley: These herbs are non-negotiable; dried versions lose their brightness and the flatbreads become one-dimensional.
- Red pepper flakes: A small amount adds warmth without heat, but taste as you go since everyone's tolerance differs.
Instructions
- Make the dough:
- In a large bowl, combine flour and salt, then add the olive oil and warm water. Mix until shaggy, then knead for about 5 to 6 minutes until the dough becomes smooth and elastic under your hands. Cover it and let it rest for 20 minutes while you focus on the filling.
- Cook the filling:
- Heat olive oil in a skillet and sauté the onion until it softens and becomes fragrant, about 3 minutes. Add the garlic briefly, then the spinach, stirring often until all the liquid has evaporated and the greens darken slightly. This step is crucial; wet spinach will make soggy flatbreads.
- Combine the filling:
- Once the spinach mixture has cooled slightly, fold in the crumbled feta, fresh dill, parsley, black pepper, and red pepper flakes if using. Taste and adjust the seasoning, remembering that feta is already salty.
- Shape the flatbreads:
- Divide the dough into 4 pieces and roll each one on a lightly floured surface into a thin oval about 8 inches long. The dough should be thin enough to see your hand through it, but not so thin it tears easily.
- Fill and seal:
- Spoon about 1/4 of the filling onto one half of each oval, leaving a 1/2-inch border all around. Fold the dough over to create a half-moon shape and press the edges firmly to seal them completely, or the filling will peek out during cooking.
- Pan-bake to golden:
- Heat a large nonstick skillet over medium heat with no oil, and cook each flatbread for 3 to 4 minutes per side until the outside is golden and the inside feels cooked through when you press gently. You'll know they're done when they sound slightly crispy when you tap them.
Pin it The moment that really got me was when my daughter, who usually pushes vegetables around her plate, grabbed a second flatbread without asking. She didn't realize how much spinach was inside, and suddenly vegetables didn't feel like something she was tolerating. That's when I understood why this recipe felt worth sharing.
Storage and Reheating
These flatbreads keep well for up to 4 days in an airtight container at room temperature, and they reheat beautifully in a dry skillet for about a minute per side to restore the crispy exterior. You can also freeze them after cooking, wrapping each one individually in parchment paper before placing them in a freezer bag, and they'll last up to 2 months. Just add an extra minute to the reheating time if cooking from frozen.
Variations and Substitutions
I've experimented with this recipe in different ways depending on what I have on hand, and it's surprisingly forgiving. Baby spinach works just as well as regular spinach, and frozen spinach is acceptable if you thaw it thoroughly and squeeze out every bit of moisture. You can swap feta for ricotta if that's what's in your fridge, though the flavor profile shifts slightly toward creamier and less tangy.
Serving Suggestions and Pairings
I serve these warm with a dollop of thick Greek yogurt on the side, which cools everything down and adds a brightness that balances the richness of the feta. A simple tomato and cucumber salad alongside them feels restaurant-quality, and a squeeze of fresh lemon juice right before eating brings everything into focus. For entertaining, arrange them on a board with a small bowl of yogurt and call it a moment of elegance.
- Cool the flatbreads slightly before serving so you won't burn your mouth and can actually taste how good they are.
- If brushing with melted butter after cooking, use good-quality butter and do it immediately while they're still hot.
- Leftovers are perfect for lunch the next day, either eaten cold or quickly reheated in a dry pan.
Pin it These flatbreads remind me that the simplest recipes, made with care and good ingredients, often become the ones people remember. There's real magic in that.
Frequently Asked Questions
- → What type of cheese is best for this flatbread?
Crumbled feta cheese works perfectly, providing a salty and tangy flavor that complements the spinach and herbs.
- → Can I use frozen spinach instead of fresh?
Yes, thaw and drain frozen spinach well before sautéing it to avoid excess moisture in the filling.
- → How do I prevent the flatbread from becoming soggy?
Cook the spinach mixture thoroughly to evaporate excess liquid and make sure to cook the flatbreads on a dry skillet until golden brown.
- → What herbs are recommended for this filling?
Fresh dill and parsley add bright, aromatic notes that enhance the flavors of spinach and feta.
- → Can I add spices to the filling?
Yes, red pepper flakes can be added for a mild heat, and black pepper adds depth to the overall taste.