Pin It The first time I made these Turkish spinach and feta flatbreads, I was standing in a cramped Istanbul kitchen with my friend's mother, watching her hands move with such practiced ease that the dough seemed to fold itself. She barely spoke English, but when she smiled and handed me a warm flatbread fresh off the griddle, the golden crust giving way to that salty, herby filling, I understood everything. Now I make them at home and that same kitchen somehow feels a little closer.
I made a batch of these for a small gathering last spring, and my neighbor who'd never had Turkish food before ate two without pausing. She kept asking what was in them, convinced there was something fancy I wasn't telling her. It was just spinach, feta, and herbs, but there's something about the simplicity that makes people feel like they're tasting something special.
Ingredients
- All-purpose flour (2 cups / 250 g): The backbone of your dough, and measuring by weight makes a real difference in consistency.
- Olive oil (2 tablespoons for dough, 1 for filling): Use a decent one you'd actually drizzle on vegetables—it's noticeable in the dough.
- Warm water (2/3 cup / 160 ml): Not hot, just comfortably warm to the touch, around 110°F.
- Fresh spinach (8 oz / 225 g): Wash it thoroughly and chop it by hand if you want to feel more connected to the process.
- Feta cheese (5 oz / 140 g): Crumble it roughly—uneven pieces add better texture than a fine crumb.
- Fresh dill and parsley (2 tablespoons each): These aren't optional; they're what make it taste like memory.
- Onion and garlic (1 small onion, 2 cloves): Mince them small so they distribute evenly and cook down completely.
- Ground black pepper and red pepper flakes (1/4 teaspoon each): The flakes are optional, but a tiny pinch brings quiet heat that rounds everything out.
Instructions
- Make Your Dough:
- Mix flour and salt in a large bowl, then add olive oil and warm water. Knead for 5 to 6 minutes until the dough becomes soft and smooth, almost velvety under your hands. Cover it and let it rest for 20 minutes while you prepare the filling—this rest is when the gluten relaxes and makes rolling later so much easier.
- Cook the Filling:
- Heat olive oil in a skillet and soften the onion for 3 minutes, then add garlic and spinach. Cook for 3 to 4 minutes, stirring occasionally, until all the liquid from the spinach has evaporated—this is important because excess moisture will make your flatbread soggy. Let it cool to room temperature.
- Combine Everything:
- Toss the cooled spinach mixture with crumbled feta, dill, parsley, black pepper, and red pepper flakes in a bowl. Taste it and adjust seasoning—remember it will be baked into bread, so be generous with the herbs.
- Shape and Fill:
- Divide the dough into 4 pieces and roll each into a thin oval, about 8 inches long. Spoon about a quarter of the filling onto one half of each oval, leaving a half-inch border, then fold the dough over to form a half-moon and pinch the edges firmly to seal.
- Pan-Bake Until Golden:
- Heat a nonstick skillet or griddle over medium heat with no oil—you want a dry surface for a proper crust. Place a flatbread in the skillet and cook for 3 to 4 minutes per side until golden brown and cooked through, then repeat with the remaining three.
Pin It There's a moment when you fold the flatbread and seal the edges, feeling the dough give slightly under your fingers, that you realize you're making something people have been making for centuries. It's just bread and greens, but it's also a quiet conversation between your hands and the food.
Why the Dough Matters
The dough here isn't complicated, but it's everything. Too much kneading and it becomes tough; too little and it tears when you roll it. The 20-minute rest is when the magic happens—the flour absorbs water gradually, the gluten develops without effort, and when you go to roll it out, it stretches like it wants to cooperate with you. I learned this by ignoring it once and spending twenty frustrating minutes trying to coax a stiff dough into submission.
The Filling is Your Canvas
While the dough rests, the filling comes together quickly, which is one reason these flatbreads fit into a busy evening. The key is cooking the spinach until every bit of liquid has evaporated—if you skip this step, your beautiful flatbread will become damp and heavy. I've learned to taste the cooled filling before sealing the dough and usually add a bit more salt than seems right, because the bread will mellow it slightly.
Serving and Variations
Serve these warm, preferably while the cheese is still creamy and the herbs are bright. They're wonderful with a spoonful of thick yogurt or alongside a fresh tomato salad. If you want to get fancy without much effort, brush the cooked flatbreads with melted butter or good olive oil, and watch people's faces light up as if you've just revealed a secret ingredient.
- Frozen spinach works perfectly if you thaw it completely and squeeze out every drop of water before cooking.
- You can make the filling ahead and keep it in the fridge for up to two days, then assemble and cook when you're ready.
- If your skillet has a little more heat than expected, lower it slightly—you want a gentle golden crust, not a dark brown one.
Pin It These flatbreads are the kind of thing that gets better the more you make them, each batch teaching you something small about timing or pressure or heat. After a few tries, you'll be making them without thinking, and that's when you'll understand why people keep asking for the recipe.
Questions & Answers
- → What type of spinach works best for the filling?
Fresh spinach is ideal for the filling, but baby spinach or well-drained frozen spinach can be used as substitutes. Make sure to remove excess moisture to prevent sogginess.
- → Can the flatbreads be baked instead of pan-cooked?
Yes, baking at a moderate temperature until golden can be an alternative, though pan-cooking provides a crispier crust and more traditional texture.
- → How can I achieve a soft yet golden crust on the flatbreads?
Cooking on a preheated nonstick skillet over medium heat allows the flatbreads to develop a golden color while staying soft inside. Avoid high heat to prevent burning.
- → Are there any flavor variations suggested for the filling?
Adding red pepper flakes can introduce a mild heat, and brushing the cooked flatbreads with melted butter or olive oil enhances richness and flavor.
- → What dishes pair well with these flatbreads?
They complement Mediterranean sides like yogurt dips, fresh tomato salads, or marinated olives, enhancing the overall dining experience.