# Components:
→ 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)
# Method:
01 - Combine all-purpose flour and salt in a large bowl. Add olive oil and warm water, then knead for 5–6 minutes until a smooth, soft dough forms. Cover and let rest for 20 minutes.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté finely chopped onion for 3 minutes until soft. Add minced garlic and chopped spinach; cook for 3–4 minutes until spinach is wilted and excess moisture evaporates. Remove from heat and cool.
03 - Combine cooled spinach mixture with crumbled feta, chopped dill, parsley, ground black pepper, and red pepper flakes in a bowl. Stir to integrate evenly.
04 - Divide rested dough into four equal portions. On a lightly floured surface, roll each piece into an 8-inch oval.
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 seal edges tightly.
06 - Heat a large nonstick skillet or griddle over medium heat. Cook each flatbread for 3–4 minutes per side until golden brown and cooked through. Repeat with remaining flatbreads.
07 - Slice flatbreads and serve warm.
