Turkish Spinach Feta Flatbread (Print Version)

Soft flatbreads with spinach, feta, herbs, pan-baked for a tasty snack or appetizer.

# What You'll Need:

→ 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 Make It:

01 - In a large bowl, combine flour and salt. Add olive oil and warm water. Mix and knead for 5 to 6 minutes until smooth and elastic. Cover and allow to rest for 20 minutes.
02 - Heat olive oil in a skillet over medium heat. Sauté onion for about 3 minutes until soft. Add garlic and spinach; cook for 3 to 4 minutes until spinach wilts and moisture 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 if using until evenly incorporated.
04 - Divide dough into 4 equal portions. On a lightly floured surface, roll each piece into an 8-inch oval. Spoon one-quarter of the filling onto half of each oval, leaving a 1/2-inch border. Fold dough over filling and firmly seal edges.
05 - Heat a nonstick skillet or griddle over medium heat. Cook each flatbread for 3 to 4 minutes on each side until golden and cooked through. Repeat with remaining flatbreads.
06 - Slice and serve warm, optionally accompanied by yogurt or a tomato salad.

# Additional Tips::

01 -
  • They come together faster than you'd expect, with minimal hands-on time once the dough rests.
  • The filling stays tucked inside, so there's no messy eating or cheese melting everywhere.
  • You can make them ahead and reheat them, making them perfect for meal prep or unexpected guests.
02 -
  • Spinach must be completely dry after cooking, or the flatbread becomes steamed dough instead of crispy on the outside; I learned this the hard way with my first batch.
  • The dough needs that 20-minute rest, and skipping it makes the dough tough and difficult to roll without tearing.
03 -
  • Roll the dough thin enough to see light through it, as thicker flatbreads become doughy rather than crispy and delicate.
  • Don't skip the resting time for the dough, even if you're in a hurry; those 20 minutes are what make the difference between tough and tender.
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