Turkish Spinach Feta Flatbread

Crunchy golden flatbread stuffed with wilted spinach and zingy feta will have you craving seconds Fast to make from scratch right at home The dough gets sturdy but stays soft inside so it wraps around the fresh greens and cheese mix perfectly This dish always takes me back to lazy weekends or hangouts with friends when I’m hunting for something cozy and full of flavor

That first time I made these stuffed breads and took them to the park, everyone ripped warm bites and dunked them in yogurt sauce Now, it's a no-brainer whenever someone stops by

Effortless Ingredients

• Black pepper: For bold aroma, grind it fresh just before mixing
• Feta cheese: Brings a salty punch Drain well so your filling isn’t soggy
• Aleppo pepper or pul biber: Adds gentle heat and a pretty touch of color These Turkish chili flakes are fruity and mild
• Yellow onion: Gives sweet flavor as it softens Pick a firm, heavy onion for best results
• Baby spinach: Fresh green leaves that brighten each bite Use the crispest you can grab
• Olive oil: Deepens the flavor and makes those golden patches Use your favorite bottle if you want more taste
• Lukewarm water: Just warm enough to help gluten relax but not hot or it’ll mess with the dough
• Salt: Tiny grains mean you’ll stir it in fast and smooth
• All-purpose flour: Makes a soft, chewy wrap Pick the freshest one for the fluffiest flatbread

• Good olive oil and fresh pepper really make it pop I always grab block feta to crumble for more texture

Simple How-To

Serve Up:

Let people dig in warm or at room temp Bonus points if you have crunchy salad on the table

Keep Toasty & Brush:

Brush each one with olive oil and cover them up with a towel so they stay soft until serving Finish the whole batch this way

Get Cooking:

Heat a big nonstick pan on medium-high Toss in one stuffed bread Let it sizzle for a minute on one side, then flip and do the same Repeat one more time about 50 seconds per side until you have golden, bubbly spots

Stuff the Dough:

Place about half a cup of your filling on one side of the dough round Leave a border so things don’t spill out

Seal & Fold:

Flip the empty half on top over the filling and press the edges with your fingertips If your fingers are a little wet, they’ll stick even better

Roll Flat:

Sprinkle flour on your board, then roll each ball into a super thin round about ten inches wide Thin dough cooks up the crispiest bread

Split & Shape:

Cut the rested dough into six even chunks Keep covering them so they don’t dry up

Build the Filling:

Mix chopped spinach and onions with oil, salt, pepper, and Aleppo pepper Use your hands to squish and soften the greens Add crumbled feta, stir, and taste for salt, then cover till you need it

Rest & Knead:

Knead on a floured counter for about three minutes till smooth, then toss it in an oiled bowl and cover with a damp cloth Let it chill for twenty minutes This makes rolling way easier

Mix Dough Together:

Put flour and salt in a big bowl, poke a hole in the center, pour in water and oil, then use your hands to pull it all together Knead until it’s a rough ball

Repeat for the Batch:

Pop each ready flatbread on a tray under a towel and keep stuffing and sealing until you’re done

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Hands-on is best for softening the spinach and onion It’s so satisfying to watch the dough puff and freckle as it cooks The kitchen always smells like family memories

Leftover Tips

Pop cooled flatbreads in a tight container in the fridge for up to three days Crisp them in a dry skillet on medium heat, just a couple minutes per side For freezing, wrap each cooled flatbread in parchment, stash in a freezer bag Freeze for two months, thaw and reheat when craving hits

Swap Outs

No Aleppo pepper? Go for mild crushed chili or a sprinkle of sweet paprika Want creamier? Use half feta, half ricotta Switch spinach for kale or cooked chard for something different

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Tasty Pairings

These breads are awesome solo or with a big crunchy salad loaded with tomatoes and cukes I always set out some Greek yogurt or lemon wedges Sprinkle over some chopped dill or parsley if you like fresh herbs

Everyday Story

Women in Turkish villages used to gather and cook these flatbreads together It’s festival food but also comfort food at home Fillings change by what you’ve got around That’s why these are loved everywhere in Turkey

Frequently Asked Questions

→ Which flour should I use for these?

You’ll get the best flatbreads by rolling out an all-purpose flour dough. It’s flexible and easy to work with.

→ Can I throw together the spinach mix early?

Totally! Stir up the onion, spinach, and feta combo the night before and stash it in your fridge.

→ Does frozen spinach swap in just fine?

Yup—just squeeze out the water from thawed frozen spinach. Then toss it into your filling like normal.

→ How do I keep the dough soft until it’s ready to cook?

Just drape a wet tea towel over the shaped-but-uncooked breads so they stay nice and soft until they hit the pan.

→ How should I heat up extras?

Rewarm leftover flatbread on a dry skillet for a couple minutes on each side. That brings the crisp right back.

→ Could I try other fillings?

For sure! You’ll love swapping in cooked mushrooms, spiced potato, ground meat, or even more cheese—get creative with classic Turkish add-ins.