Turkish Spinach Feta Flatbread (Print Version)

Golden flatbreads filled with spinach, crumbled feta, and fresh herbs for a savory snack or appetizer.

# What You Need:

→ 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 ounces 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 ounces 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 Steps:

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 let cool.
03 - Combine cooled spinach mixture with crumbled feta, dill, parsley, black pepper, and red pepper flakes. Stir until evenly incorporated.
04 - Divide rested dough into 4 equal portions. On a lightly floured surface, roll each piece into a thin oval approximately 8 inches (20 cm) long.
05 - Place one quarter of the filling onto half of each dough oval, leaving a 1/2-inch (1 cm) border. Fold dough over the filling to create a half-moon shape and pinch edges to seal tightly.
06 - Heat a large nonstick skillet or griddle over medium heat. Cook each flatbread dry for 3 to 4 minutes per side until golden and cooked through. Repeat with remaining flatbreads.
07 - Slice each flatbread and serve warm, optionally accompanied by yogurt or fresh tomato salad.

# Expert Advice:

01 -
  • The dough is forgiving and doesn't need any rising time, so you can have fresh flatbread in under an hour.
  • The filling is bright and savory, with just enough feta to make every bite rich without feeling heavy.
  • They taste incredible warm from the pan, but they're also good at room temperature, making them perfect for picnics or lunchboxes.
02 -
  • If you don't cook off all the liquid from the spinach, the filling will leak and make the dough soggy, so be patient and let it reduce completely.
  • Sealing the edges tightly is crucial, otherwise the filling will spill out during cooking and burn onto the pan.
  • Medium heat is important for cooking, too high and the outside will burn before the dough cooks through, too low and the flatbread will be pale and tough.
03 -
  • Roll the dough as thin as you can without tearing it, the thinner the dough, the more tender and delicate the flatbread will be.
  • Don't overfill the flatbreads or the edges won't seal properly and the filling will ooze out during cooking.
  • If the flatbread puffs up while cooking, gently press it down with a spatula to keep it flat and ensure even browning.
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