Turkish Stuffed Flatbread with Spinach and Feta

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A traditional Turkish street-food classic, this hand-rolled flatbread is filled with wilted spinach, salty feta, fresh herbs, and onion, then cooked on a hot dry pan until blistered and golden. Each piece is crisp on the outside with a soft, melty, savory center, and it tastes best eaten straight from the pan.

Nutrition Facts

Per serving (estimated)

• 495 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 54 gCarbs
• 4 gFiber
• 3 gSugar
• 18 gProtein
• 720 mgSodium
• 520 mgPotassium
• 280 mgCalcium
• 4 mgIron
• 15 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
• 1 tsp instant yeast
• 1 tsp granulated sugar
• 1 tsp fine sea salt
• 1 cup (240 ml) warm water (about 105 F)
• 1/4 cup (60 ml) olive oil
• 1/2 cup (120 g) plain whole-milk yogurt

For the spinach-feta filling

• 1 lb (450 g) fresh baby spinach, washed
• 8 oz (225 g) Turkish or Greek feta cheese, crumbled
• 1 small yellow onion, finely diced
• 1/3 cup fresh parsley, finely chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)

For cooking

• 3 tbsp melted butter or olive oil for brushing
• Extra flour for rolling

Directions

1. Make the dough: In a large bowl whisk together the flour, yeast, sugar, and salt. Add the warm water, olive oil, and yogurt and mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rest for 30 minutes.
2. Prepare the filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Add the spinach in handfuls, tossing until just wilted, about 2 minutes. Transfer to a colander, press firmly to squeeze out excess moisture, then chop coarsely. Stir in the crumbled feta, parsley, dill, black pepper, and red pepper flakes; set aside.
3. Divide the rested dough into 4 equal balls. Working with one ball at a time (keep the others covered), dust a clean surface with flour and roll the dough into a thin round about 10 to 11 inches across, turning it occasionally to prevent sticking.
4. Spoon roughly 3/4 cup of the filling over half of the round, spreading it in an even layer and leaving a 1/2-inch border. Fold the empty half over the filling to form a half-moon, then press and crimp the edges firmly with your fingertips or the tines of a fork to seal.
5. Heat a large dry cast-iron skillet or flat griddle over medium heat until hot. Carefully lay one flatbread on the dry surface and cook for 2 to 3 minutes until small golden spots appear on the underside. Flip and cook the second side for another 2 to 3 minutes, pressing gently with a spatula so the inside cooks evenly.
6. Brush the top with melted butter, flip once more for 30 seconds to absorb, then transfer to a plate and keep warm. Repeat with the remaining dough and filling, stacking the cooked flatbreads under a clean kitchen towel. Serve immediately, cut into wedges.
7. Serve hot with a wedge of lemon, a simple tomato-cucumber salad, or a glass of Turkish tea.

Cook’s Notes

• Press the cooked spinach very well before mixing; excess water will make the dough soggy and prevent browning.
• Roll the dough as thin as you can without tearing; thinner dough gives the classic crackly, blistered crust.
• Cook on a dry pan without oil so the bread chars like a traditional sac (griddle) and stays crisp.
• Swap the filling for mashed potato with cheese, cooked minced lamb with onions and peppers, or simply cheese and herbs.
• Leftover flatbreads reheat well in a dry skillet for 1 to 2 minutes per side; avoid the microwave or the crust will soften.

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