Turkish Spinach Feta Flatbread (Printable)

Golden flatbreads filled with spinach, feta, and fresh herbs cooked to a savory 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 make it:

01 - Combine flour and salt in a large bowl. Add olive oil and warm water, mixing and kneading 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 softened. Add garlic and spinach, cooking for 3 to 4 minutes until spinach wilts and liquid evaporates. Remove from heat and allow to 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 the rested dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin oval approximately 8 inches long.
05 - Place one-quarter of the filling on half of each oval, leaving a 1/2-inch border. Fold dough over the filling to create a half-moon shape. Pinch and seal the edges securely.
06 - Heat a large nonstick skillet or griddle over medium heat. Cook each flatbread for 3 to 4 minutes per side until golden brown and cooked through.
07 - Slice and serve the flatbreads warm.

# Expert suggestions:

01 -
  • The dough comes together so quickly you can have dinner ready in under an hour, even on weeknights when you're exhausted.
  • Spinach and feta is a combination that tastes elegant but requires zero fancy ingredients or techniques.
  • These freeze beautifully after cooking, so you can reheat them anytime for a snack that actually satisfies.
02 -
  • If your spinach filling isn't completely dry before you mix it, your flatbreads will steam rather than crisp, so don't rush this step even though it feels tedious.
  • The dough rest is non-negotiable—skipping it means you'll struggle with tough, springy dough that fights you instead of cooperating.
  • A dry skillet, not oiled, is what gives you that golden crust; oil will make them greasy and prevent proper browning.
03 -
  • If you find yourself with extra dough, you can freeze it for another day—just wrap it tightly and thaw it in the fridge before using.
  • Don't skip the cooling step for the spinach filling; warm filling will make your dough harder to work with and can create steam pockets that burst during cooking.
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