Turkish Spinach Feta Flatbread (Printable)

Soft golden flatbreads filled with spinach, feta cheese, and fresh herbs, pan-baked to 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)

# Directions:

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 cool.
03 - In a mixing bowl, blend 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. On a lightly floured surface, roll each piece into a thin oval approximately 8 inches long.
05 - Spoon one-quarter of the filling onto half of each oval, leaving a 1/2-inch border. Fold dough over filling to create a half-moon shape and pinch edges firmly to seal.
06 - Heat a large nonstick skillet or griddle over medium heat. Cook each flatbread without oil for 3 to 4 minutes per side until golden brown and cooked through. Repeat with remaining pieces.
07 - Slice flatbreads and serve warm.

# Expert Advice:

01 -
  • They come together faster than you'd think, making them perfect for unexpected guests or a weeknight craving.
  • The filling is forgiving and actually tastes better when you use whatever fresh herbs you have on hand.
  • One pan, no oven needed, and they stay soft and pliable even as they cool.
02 -
  • Don't skip letting the spinach cool before mixing it with the feta—warm filling makes the cheese greasy and changes the texture completely.
  • The dough needs that full 20-minute rest or it will fight you when you try to roll it out, pulling back stubbornly no matter what you do.
  • Medium heat is your friend here; high heat burns the outside before the inside cooks through, and low heat leaves them pale and chewy.
03 -
  • If your kitchen is cold, let the dough rest in a turned-off oven with the light on—it creates a gentle warmth that helps without overheating.
  • Brown butter instead of plain olive oil takes these to a different level entirely, especially if you drizzle it over the warm flatbreads right after cooking.
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