Turkish Spinach Feta Flatbread (Printable)

Soft, golden flatbreads filled with spinach, feta, and fresh herbs, pan-baked to golden perfection.

# What You 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 - Combine flour and salt in a large bowl. Add olive oil and warm water, then mix and knead for 5 to 6 minutes until smooth. Cover and rest dough for 20 minutes.
02 - Heat olive oil in a skillet over medium heat. Sauté onion for 3 minutes until soft. Add garlic and spinach and 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 until evenly combined.
04 - Divide rested dough into 4 equal portions. Roll each on a floured surface into an 8-inch oval.
05 - Spoon one quarter of the filling onto half of each oval, leaving a 1/2-inch border. Fold dough over to form a half-moon shape and pinch edges tightly to seal.
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, optionally brushed with melted butter or olive oil.

# Expert Tips:

01 -
  • They come together in under an hour and taste like you spent all day on them.
  • Vegetarian, filling, and naturally appealing whether you're feeding guests or just yourself.
  • The crispy-edged, soft-centered flatbread paired with tangy feta is genuinely addictive.
  • Perfect for meal prep, picnics, or that moment when you need something warm and substantial right now.
02 -
  • If you overcook the spinach in the skillet, it releases too much moisture; stop as soon as it's wilted and no liquid pools at the bottom.
  • The resting time for dough isn't optional—it transforms a stiff mass into something silky and easy to work with, and it's the difference between tough and tender flatbreads.
  • Don't attempt to seal the edges half-heartedly; pinch them firmly along the entire border or filling will escape during cooking.
03 -
  • If your skillet is sticking, it's not hot enough—a properly heated skillet creates a light crust and releases the flatbread easily.
  • Brush the finished flatbreads with melted butter or a drizzle of good olive oil right off the heat; it adds flavor and keeps them from drying out as they cool.
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