Spinach and Cheese Stuffed Flatbreads

There’s something deeply satisfying about biting into a warm, crispy flatbread oozing with melted cheese and savory spinach. These Spinach and Cheese Stuffed Flatbreads are a classic homemade comfort food made with a simple flour-and-butter dough, filled with a flavorful cheesy spinach mixture, and pan-cooked to golden perfection.

Whether you serve them for brunch, lunch, or a snack, they’re versatile, budget-friendly, and incredibly easy to make. Pair with yogurt, dips, or just eat plain—this is a recipe that’s sure to become a household favorite.

Preparation Time: 30 minutes
Resting Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 20 minutes
Yield: 8 stuffed flatbreads
Cuisine: Mediterranean / Turkish-inspired

Ingredients

For the Dough

• All-Purpose Flour: 8 cups (875 g)

• Salt: 1 teaspoon (5 g)

• Butter: 55 g (¼ cup), cold and cubed

• Warm Water: 2.5 cups (500 ml), adjust as needed

For the Stuffing

• Spinach: 200 g (7 oz), chopped

• Salt: 1 teaspoon (5 g)

• Black Pepper: 1 teaspoon (4 g)

• Grated Cheese: 100 g (1 cup), cheddar or mozzarella

Step-by-Step Cooking Directions

Step 1: Prepare the Dough

Combine Dry Ingredients
In a large mixing bowl, whisk together the flour and salt until evenly distributed.

Add Butter
Add the cubed butter and use your hands or a pastry cutter to incorporate it into the flour. Mix until the texture resembles coarse crumbs.

Add Water
Slowly pour in warm water, stirring as you go. Continue mixing until a shaggy dough forms.

Knead the Dough
Transfer the dough to a lightly floured surface and knead for 10 minutes until smooth and elastic.

Let It Rest
Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 20 minutes. This allows the gluten to relax, making the dough easier to roll out.

Step 2: Prepare the Stuffing

Prepare the Spinach
Wash the spinach thoroughly, drain well, and chop finely.

Mix the Filling
In a bowl, combine the chopped spinach, salt, black pepper, and grated cheese. Mix until the spinach is well coated and the ingredients are evenly distributed.

This mixture should be moist but not overly wet—avoid soggy filling by squeezing out excess water if needed.

Step 3: Assemble the Flatbreads

Divide the Dough
Once the dough has rested, divide it into 8 equal portions. Roll each piece into a ball.

Roll Out the Dough
On a floured surface, roll each dough ball into a thin circle or oval, about 7–8 inches wide.

Add the Filling
Spoon a generous portion of the spinach and cheese filling into the center of each dough circle. Leave a 1-inch border around the edges.

Seal the Flatbreads
Fold the dough over the filling to form a half-moon shape. Pinch the edges tightly to seal. You can use a fork to crimp the edges for a decorative look.

Step 4: Cook the Flatbreads

Heat the Skillet
Place a large skillet or frying pan over medium heat. Add a small amount of oil or butter to prevent sticking.

Cook the Flatbreads
Place the flatbreads into the skillet, one or two at a time depending on size. Cook for 3–5 minutes per side, or until golden brown and crispy. Press down gently with a spatula for even cooking.

Serve
Remove from the skillet and allow to cool for 1–2 minutes before slicing. Serve hot or warm with yogurt, tzatziki, or a side salad.

Nutritional Information (Per Flatbread – Approx. 8 servings)

• Calories: 320

• Protein: 11g

• Fat: 10g

• Carbohydrates: 45g

• Fiber: 3g

• Sugar: 1g

• Sodium: 320mg

• Calcium: 15% DV

• Iron: 12% DV

The Origins and Popularity of the Recipe

Flatbreads have been a staple in many cultures for centuries—especially in Turkish, Middle Eastern, and South Asian cuisines. Variants like gözleme, paratha, and börek often feature similar dough and savory fillings like spinach and cheese, prized for their simplicity and versatility.

These stuffed flatbreads are especially popular as street food and home-cooked comfort food across regions, and their growing popularity globally has made them a hit among foodies and families alike.

Reasons Why You’ll Love the Recipe

• Comfort Food Classic: Crispy outside, gooey and cheesy inside

• Vegetarian-Friendly: Meat-free but satisfying

• No Special Tools Required: Just a rolling pin and skillet

• Perfectly Portable: Great for picnics, lunchboxes, or snacks

• Budget-Friendly: Made with simple, affordable ingredients

• Customizable Filling: Swap spinach for other greens or cheeses

• Easy to Freeze: Store cooked or uncooked for future meals

• Meal Prep Approved: Make dough and filling ahead of time

• Crispy Yet Tender: The butter dough gives it the perfect bite

• A Crowd-Pleaser: Loved by both adults and kids

Health Benefits

While indulgent, this recipe has its share of nutritional advantages, especially when made at home:

• Spinach: Rich in iron, fiber, and vitamins A, C, and K

• Cheese: Provides calcium, protein, and essential fats

• Homemade Dough: No preservatives or artificial ingredients

• Egg-Free Option: Suitable for those avoiding eggs

• Vegetarian: A great option for meatless meals

• Iron & Calcium Boost: Thanks to greens and dairy combined

• Filling and Satisfying: High fiber + protein = long-lasting energy

Serve with a side of Greek yogurt or a lemony green salad to round out the nutritional profile.

Serving Suggestions

• As a Light Meal: Pair with a simple tomato-cucumber salad

• With Yogurt or Tzatziki: Dips bring cooling contrast

• With Soup: Tomato, lentil, or yogurt-based soups are ideal

• For Brunch: Serve cut into wedges with fresh herbs

• Packed for Lunch: Delicious warm or at room temp

• Cut into Strips: Serve as finger food for parties

• With Hot Tea: A classic pairing in many cultures

• Top with a Fried Egg: For a hearty breakfast twist

• Drizzle with Garlic Butter: For a savory indulgence

• Serve with Lemon Wedges: Adds brightness to the flavor

Cooking Tips

• Use Cold Butter: Helps create tender, flaky layers in the dough

• Don’t Overfill: Too much filling may leak during cooking

• Keep Dough Covered: Prevents drying out while assembling

• Cook Over Medium Heat: Too hot and the outside burns before inside is done

• Roll Thinly: The thinner the dough, the crispier the result

• Season the Filling Well: Don’t skip the salt and pepper

• Use Non-Stick or Cast Iron Pans: For even browning

• Let Dough Rest Fully: Makes it easier to work with

• Drain Spinach if Watery: Prevents soggy flatbreads

• Brush with Oil or Butter: For a glossy, golden finish

Variations to Try

• Feta and Dill: Swap cheddar for feta, and add fresh dill

• Spicy Kick: Add chili flakes or chopped jalapeños to the filling

• Potato and Cheese: Mashed potatoes with cheddar or gouda

• Caramelized Onion & Spinach: For a deeper, sweeter flavor

• Mushroom and Swiss: Earthy and rich

• Paneer and Peas: An Indian-inspired version

• Ricotta and Herbs: Light and creamy

• Vegan Version: Use plant-based butter and dairy-free cheese

• Whole Wheat Dough: For added fiber and nutrition

• Mini Flatbreads: Make small ones for snacks or lunchboxes

Conclusion

These Spinach and Cheese Stuffed Flatbreads are everything you want in homemade comfort food: crispy, golden, cheesy, and utterly satisfying. Whether you’re cooking for a family dinner, prepping a week’s worth of lunches, or just looking for a cozy, hearty dish—you can’t go wrong with this recipe.

They’re easy to customize, budget-friendly, and a great way to get more greens into your meals. Once you try them, you’ll want to keep this recipe on repeat.

FAQ

1. Can I make the dough ahead of time?
Yes! Store it wrapped in the fridge for up to 2 days. Bring to room temp before rolling.

2. Can I freeze the flatbreads?
Absolutely. Freeze after cooking or assemble uncooked and freeze with parchment between layers.

3. What’s the best cheese to use?
Cheddar for sharpness, mozzarella for meltiness, or a mix of both.

4. Can I bake these instead of frying?
Yes. Bake at 200°C (400°F) for 15–20 minutes, flipping halfway through.

5. Is it okay to use frozen spinach?
Yes, just thaw and squeeze out all the moisture before using.

6. How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat in a pan or oven.

7. Can I make this gluten-free?
Try using a gluten-free all-purpose blend, but the texture may vary.

8. How do I keep the filling from leaking?
Seal the edges tightly and avoid overfilling. Use a fork to crimp if needed.

9. Can I add meat to the filling?
Yes, cooked ground beef, chicken, or turkey works well with spinach and cheese.

10. What dips go well with this?
Try garlic yogurt, tzatziki, spicy harissa mayo, or tahini sauce.