Turkish Spinach Feta Flatbread (Printable)

Golden flatbreads filled with spinach, feta, and herbs, pan-baked for a delicious snack or appetizer.

# Components:

→ 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)

# Method:

01 - In a large bowl, combine flour and salt. 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 allow to cool.
03 - In a bowl, mix cooled spinach mixture with feta, dill, parsley, black pepper, and red pepper flakes until well incorporated.
04 - Divide rested dough into 4 equal portions. On a lightly floured surface, roll each into an 8-inch oval.
05 - Place one-quarter of the filling onto half of each oval, leaving a 1/2-inch border. Fold dough over filling, forming a half-moon shape, and pinch edges to seal tightly.
06 - Heat a large nonstick skillet over medium heat. Cook each flatbread 3 to 4 minutes per side until golden and cooked through. Repeat with remaining portions.
07 - Slice and serve warm.

# Expert Advice:

01 -
  • They come together in under an hour and taste like you've been cooking all day.
  • Crispy edges with a soft, pillowy center that keeps people reaching for more.
  • Works as an appetizer, lunch, or a snack that actually feels substantial and satisfying.
02 -
  • Don't skip squeezing the moisture out of the cooked spinach—it's the difference between a crispy flatbread and one that turns into a limp disappointment.
  • The dough rest time isn't optional; it makes the difference between tough, chewy bread and something that practically melts in your mouth.
03 -
  • If your dough tears while rolling, just pinch it back together—it's more forgiving than you think, and small imperfections won't show once it's cooked.
  • Freeze the filled flatbreads before cooking for up to a week, then pan-fry them straight from the freezer with just an extra minute per side.
Return