Pin It I first tasted these flatbreads at a tiny café tucked behind Istanbul's spice market, where the cook worked at a small griddle by the window. The smell of warm dough and herbs pulled me in from the street. She folded each one with quick, practiced hands, and when I bit into the first piece, still hot, the feta was creamy and sharp against the earthy spinach. I've been making them ever since, usually on weekends when I want something warm and satisfying without much fuss.
I made these for a friend's birthday dinner once, thinking they'd be a simple starter. Everyone kept reaching for more, tearing off pieces while we talked, and by the time the main course was ready, half the flatbreads were gone. My friend later told me she'd tried to recreate them twice that month. There's something about the combination of crisp edges and soft, herb-flecked filling that makes them impossible to stop eating.
Ingredients
- All-purpose flour: Forms a soft, pliable dough that rolls out easily and cooks up tender. I've tried whole wheat, but it makes the dough too dense for this style of flatbread.
- Olive oil (dough): Adds richness and keeps the dough from drying out. I always use a good-quality oil here because you can taste it in the finished bread.
- Fresh spinach: Wilts down quickly and brings a mild, slightly sweet flavor that balances the salty feta. Make sure to cook off any excess moisture or the filling will make the dough soggy.
- Feta cheese: The star of the filling, tangy and creamy. I prefer a block of feta that I crumble myself, as pre-crumbled versions can be dry and less flavorful.
- Fresh dill and parsley: These herbs make the filling taste alive and bright. Dried herbs won't give you the same fresh, grassy notes.
- Onion and garlic: Sautéed until soft, they add a gentle sweetness and depth that rounds out the filling.
- Red pepper flakes: Optional, but a pinch adds a subtle warmth that wakes up the other flavors without making the flatbread spicy.
Instructions
- Make the dough:
- Mix the flour and salt in a large bowl, then pour in the olive oil and warm water. Knead for 5 to 6 minutes until the dough is smooth and elastic, then cover it with a damp towel and let it rest for 20 minutes so it becomes easier to roll.
- Prepare the filling:
- Heat olive oil in a skillet over medium heat and cook the onion until it softens and turns translucent, about 3 minutes. Add the garlic and spinach, stirring frequently until the spinach wilts and any liquid evaporates completely, then remove from heat and let it cool to room temperature.
- Mix the filling:
- In a bowl, combine the cooled spinach mixture with crumbled feta, dill, parsley, black pepper, and red pepper flakes if using. Stir gently until everything is evenly distributed.
- Shape the flatbreads:
- Divide the dough into 4 equal pieces and roll each one on a lightly floured surface into a thin oval about 8 inches long. Spoon a quarter of the filling onto one half of each oval, leaving a small border, then fold the dough over and pinch the edges firmly to seal.
- Cook the flatbreads:
- Heat a dry nonstick skillet or griddle over medium heat and place one flatbread in the pan. Cook for 3 to 4 minutes on each side until golden brown and cooked through, then repeat with the remaining flatbreads.
- Serve:
- Slice each flatbread into wedges and serve warm, either on its own or with a dollop of yogurt or a simple tomato salad.
Pin It One evening, I made these with my sister after she'd had a long week. We stood at the stove together, flipping the flatbreads and talking about nothing in particular. She said later that it wasn't just the food, but the rhythm of cooking together that made her feel better. I think about that now whenever I make them, how something as simple as warm bread and a good filling can turn into a moment worth remembering.
Choosing Your Spinach
Fresh spinach is ideal because it wilts quickly and has a bright, clean flavor, but I've used frozen spinach in a pinch and it works fine as long as you thaw it completely and squeeze out every drop of water. Baby spinach is tender and doesn't need much chopping, while larger leaves should be roughly chopped before cooking. Either way, the key is to cook the spinach until it's completely dry, otherwise your filling will turn watery and leak through the dough.
Getting the Dough Right
The dough should feel soft and slightly tacky, not sticky or dry. If it sticks to your hands, add a tablespoon of flour at a time until it becomes manageable. If it feels stiff or tears when you roll it, knead in a teaspoon of water. Resting the dough for 20 minutes relaxes the gluten and makes it much easier to roll thin without springing back, which is essential for getting that tender, layered texture.
Serving and Storage
These flatbreads are best eaten warm, straight from the pan, when the dough is still soft and the filling is creamy. If you have leftovers, wrap them in foil and reheat in a low oven or a dry skillet to bring back some of their softness. They'll keep in the fridge for up to three days, though the dough will firm up a bit. I've also frozen them before cooking, then thawed and pan-fried them later with good results.
- Brush the cooked flatbreads with melted butter or olive oil for extra richness and a glossy finish.
- Serve with a bowl of thick yogurt mixed with a little lemon juice and salt for dipping.
- Pair with a fresh tomato and cucumber salad dressed with olive oil and red wine vinegar.
Pin It These flatbreads have become one of those recipes I make without thinking, the kind where my hands know what to do and I can just enjoy the process. I hope they bring you the same kind of easy joy, whether you're feeding a crowd or just making a quiet meal for yourself.
Recipe FAQs
- → What type of spinach works best for the filling?
Fresh spinach is ideal as it wilts nicely and retains a vibrant flavor, but baby spinach or well-drained frozen spinach can also be used.
- → Can I use other cheeses instead of feta?
Yes, semi-soft cheeses like goat cheese or ricotta can be used, though they alter the traditional flavor profile.
- → How do I ensure the flatbreads cook evenly?
Cook them over medium heat, flipping after 3-4 minutes when the underside turns golden, to achieve an even, golden-brown crust.
- → Is it necessary to let the dough rest?
Resting the dough for 20 minutes allows gluten to relax, resulting in softer, more pliable flatbreads.
- → What herbs complement the spinach and feta filling?
Fresh dill and parsley add bright, fresh notes that balance the creamy feta and earthiness of spinach well.