Turkish Spinach Feta Flatbread (Print Version)

Soft flatbreads filled with spinach, feta, and herbs, pan-baked to a golden finish.

# What You’ll 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 oz fresh spinach, washed and chopped
06 - 1 tablespoon olive oil
07 - 1 small onion, finely chopped
08 - 2 cloves garlic, minced
09 - 5 oz 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 Steps:

01 - Combine flour and salt in a large bowl. Add olive oil and warm water, mix then knead for 5–6 minutes until smooth and elastic. Cover and rest for 20 minutes.
02 - Heat olive oil in a skillet over medium heat. Sauté onion for 3 minutes until soft. Add garlic and spinach, cook 3–4 minutes until wilted and moisture evaporates. Remove from heat and cool.
03 - In a bowl, mix cooled spinach mixture with crumbled feta, dill, parsley, black pepper, and red pepper flakes if using.
04 - Divide dough into 4 equal portions. On a floured surface, roll each into an 8-inch oval. Spoon one quarter of filling onto half of each oval, leaving a 1/2-inch border. Fold over and seal edges firmly.
05 - Heat a nonstick skillet or griddle over medium heat. Cook each flatbread 3–4 minutes per side until golden and cooked through. Repeat with remaining pieces.
06 - Slice the flatbreads and serve warm.

# Expert Hints:

01 -
  • They come together in under an hour and taste like you've been cooking all day.
  • The filling is forgiving and adaptable, so you can work with what's in your fridge.
  • Warm or room temperature, they're the kind of thing people keep reaching for until the plate is empty.
02 -
  • The spinach filling must be completely cooled before filling the dough, or the heat will make the dough impossible to work with and the filling will leak out.
  • Don't skip the dough rest—those 20 minutes transform it from stubborn and tight to relaxed and easy to roll thin.
03 -
  • Roll the dough as thin as you can without tearing it—thinner flatbreads cook more evenly and have better texture.
  • Keep your work surface lightly floured but not dusty, and if the dough springs back when rolling, let it rest for a few minutes and try again.
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