Spinach Feta Cheese Flatbread

Name: Spinach Feta Cheese Flatbread
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups (240 g) all-purpose flour; 1 tsp (5 g) kosher salt; 1½ tsp (7 g) baking powder; 3 tbsp (45 ml) extra-virgin olive oil; ¾ cup (180 ml) warm water; 5 cups (150 g) fresh baby spinach, loosely packed; 3 cloves (15 g) garlic, minced; 1 cup (150 g) feta cheese, crumbled; 2 tbsp (30 ml) extra-virgin olive oil; to taste freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional); 1 tbsp (15 ml) extra-virgin olive oil

From the MyKitchenBank Kitchen

A rustic Mediterranean flatbread with a tender, slightly chewy crumb and a savory filling of wilted spinach, tangy feta cheese, and garlic. The dough comes together quickly without yeast, making this ideal for weeknight dinners or appetizers. Brush with olive oil before baking for a golden, crispy exterior.

Prep: 20 min
Cook: 18 min
Wait: 5 min
Total: 43 min
Makes: 2 flatbreads (8 slices total)

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Steps

Before you start

Preheat your oven to 425°F (220°C) and position a rack in the upper third
Have all ingredients measured and ready—this dough comes together fast
If using frozen spinach, thaw and squeeze out excess liquid thoroughly

1
Make the dough
- In a large mixing bowl, whisk together 2 cups (240 g) flour, 1 tsp (5 g) kosher salt, and 1½ tsp (7 g) baking powder.
- Make a well in the center.
- Add 3 tbsp (45 ml) olive oil and ¾ cup (180 ml) warm water.
- Stir with a fork until shaggy, then knead by hand for 1 minute until you have a soft, slightly sticky dough.
- Don't overwork it.
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Ready when: Dough should be soft and slightly sticky but hold together
Tip: Warm water (around 100–110°F/38–43°C) activates the baking powder faster; use a thermometer if you have one
2
Sauté spinach and garlic
- Heat 2 tbsp (30 ml) olive oil in a small skillet over medium heat.
- Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- Add 5 cups (150 g) fresh baby spinach and cook, stirring often, for 2–3 minutes until completely wilted and any liquid has mostly evaporated.
- Season with black pepper and ¼ tsp (0.5 g) red pepper flakes if using.
- Transfer to a small bowl and let cool for 1 minute.
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Ready when: Spinach is wilted and excess moisture has evaporated; no liquid pooling in the pan
Tip: Squeeze out as much moisture as you can before mixing with feta so the dough doesn't become soggy
3
Mix filling
- Stir the cooled spinach mixture into 1 cup (150 g) crumbled feta cheese until evenly combined.
- Taste and adjust pepper as needed.
- Set aside.
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Ready when: Filling is evenly combined and ready to use
4
Roll out first flatbread
- Lightly flour a work surface.
- Divide the dough in half.
- Take the first half and roll or stretch it into an 8×10-inch (20×25 cm) rectangle about ¼ inch thick.
- Lay it on a piece of parchment paper.
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Ready when: Dough is stretched to the target size without tearing
Tip: Don't be afraid to use your hands to stretch rather than rolling—this dough is forgiving
5
Fill and seal first flatbread
- Spread half of the spinach-feta filling evenly over the rolled dough, leaving a ½-inch (1.25 cm) border.
- Fold the dough in half lengthwise over the filling and press the edges to seal, creating a roughly 4×10-inch (10×25 cm) package.
- Transfer the parchment paper with the flatbread onto a baking sheet.
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Ready when: Edges are sealed and flatbread is positioned on the baking sheet
Tip: Press firmly along the seams so the filling doesn't leak during baking
6
Roll out and fill second flatbread
- Repeat with the second half of dough and remaining filling.
- You can place both flatbreads on the same baking sheet or use two sheets, spacing them at least 2 inches apart.
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Ready when: Second flatbread is filled, sealed, and positioned on the baking sheet
7
Brush with oil
- Brush the top of both flatbreads lightly with 1 tbsp (15 ml) olive oil, dividing evenly between them.
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Ready when: Surface is lightly coated with oil
Tip: A light hand prevents the flatbread from becoming greasy; you want a golden crust, not an oily one
8
Bake until goldenOven 425°F / 220°C
- Place the baking sheet in a preheated 425°F (220°C) oven (upper rack) and bake for 16–18 minutes, rotating the sheet halfway through if needed for even browning.
- The flatbreads are done when the top is golden brown and the bottom is crispy when you peek underneath.
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Ready when: Top is golden brown; bottom is crispy and light golden when lifted with a spatula
Tip: If the top browns too quickly, lower the oven rack to the middle position or tent loosely with foil
9
Rest and serve
- Remove from the oven and let rest on the baking sheet for 3–5 minutes.
- This allows the cheese to set slightly and makes slicing easier.
- Slide onto a cutting board, cut each flatbread into 4 pieces, and serve warm.
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Ready when: Flatbread has cooled enough to handle and slice cleanly
Tip: A hot flatbread will break apart if you cut it too soon; patience here pays off

Good to know

Tips

For extra flavor, stir ½ tsp (1 g) dried oregano or dill into the spinach filling, or sprinkle 1 tbsp (10 g) grated Parmesan on top of each flatbread just before baking.
This dough is naturally forgiving—small tears or imperfect shapes won't affect the taste. The rustic look is part of its charm.
If your kitchen is very warm, work quickly and keep the second dough half covered with a damp towel while you assemble the first flatbread.
Leftover flatbread makes an excellent base for a light lunch: top with cream cheese, lox, capers, and a squeeze of lemon, or crumble and toss into a salad.

Make ahead

You can prepare the spinach-feta filling up to 1 day ahead and refrigerate it in an airtight container. Make the dough just before assembling, as it is best when fresh. You can also assemble the flatbreads on a baking sheet, cover with plastic wrap, and refrigerate for up to 4 hours before baking; add 2–3 minutes to the baking time if baking from cold.

Storage & reheating

Store leftover flatbread in an airtight container at room temperature for up to 2 days, or wrap tightly and refrigerate for up to 4 days. Reheat in a 350°F (175°C) oven for 5–7 minutes until warmed through. Do not freeze; the texture becomes too dense when thawed. Best served fresh and warm.

Substitutions

fresh baby spinach → frozen spinach (thawed and squeezed dry) or fresh kale, finely chopped. Use the same weight; frozen spinach is more compact, so you'll need about 5 oz (140 g). Kale will have a slightly earthier flavor.
feta cheese, crumbled → ricotta cheese mixed with grated Parmesan cheese (¾ cup/100 g ricotta + ¼ cup/25 g Parmesan). This makes a milder, creamier filling. The ratio maintains the same volume and moisture level.
baking powder → 1 tsp (4 g) baking soda + ½ tsp (2.5 g) lemon juice or white vinegar mixed into the water. Add the acidic liquid to the warm water and let sit for 30 seconds before adding to the dough.
warm water → vegetable or chicken broth. Use the same amount for a slightly more savory, flavorful dough. The baking powder may activate slightly faster with acidic broths.