Description
This Turkish Spinach Feta Flatbread recipe features a tender, homemade dough filled with a savory mixture of sautéed spinach, onions, garlic, and tangy feta cheese, accented by fresh herbs and spices. Cooked on the stovetop to a perfect golden brown, these flatbreads make an ideal appetizer, snack, or light meal.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2/3 cup warm water
Filling
- 8 ounces fresh spinach, washed and chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 ounces feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prepare Dough: Combine the flour and salt in a large bowl. Add olive oil and warm water, then mix and knead for 5 to 6 minutes until the dough is smooth and elastic. Cover the dough and let it rest for 20 minutes to relax the gluten.
- Cook Filling: Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion for about 3 minutes until softened. Add minced garlic and chopped spinach, cooking for an additional 3 to 4 minutes until the spinach wilts and excess moisture evaporates. Remove the skillet from heat and let the mixture cool.
- Combine Filling Ingredients: In a mixing bowl, combine the cooled spinach mixture with crumbled feta cheese, chopped dill, chopped parsley, ground black pepper, and red pepper flakes if using. Mix thoroughly to evenly distribute all ingredients.
- Shape Flatbreads: Divide the rested dough into 4 equal portions. On a floured surface, roll each portion into an 8-inch oval. Place one quarter of the filling onto half of each oval, leaving about a half-inch border around the edges. Fold the dough over to create a half-moon shape and press the edges firmly to seal.
- Cook Flatbreads: Heat a nonstick skillet or griddle over medium heat. Cook each flatbread dry (without oil) for 3 to 4 minutes on each side, or until golden brown and cooked through. Repeat with the remaining flatbreads.
- Serve: Slice the flatbreads and serve warm immediately for the best flavor and texture.
Notes
- Make sure to drain the cooked spinach mixture well to prevent soggy flatbreads.
- For a spicier version, increase the amount of red pepper flakes according to taste.
- These flatbreads can be reheated in a skillet or oven for several minutes to regain crispness.
- You can substitute fresh spinach with frozen spinach that has been thoroughly drained and squeezed of excess water.
- Serve with yogurt or a light salad for a complete meal.
