Spinach-Filled Anatolian Flat Bread

1 tbsp. olive oil, plus extra for coating 

1 large onion, chopped 

4 cloves garlic, minced 

1 c. fresh spinach, washed and patted dry

1 pinch nutmeg 

1/4 tsp. pepper 

1 tbsp. feta cheese 

3 tbsp. grated Parmesan cheese 

1 tbsp. flour 

1/2 c. milk 

In a large bowl, combine flour and salt. Create a well in the center and add 1 tablespoon oil and water. 

Use your hands to work liquid ingredients into flour and salt. Knead in bowl for 10 minutes. 

Divide dough into four balls and place them on a floured surface. Cover with a damp cloth and let rest for 25 minutes. 

Meanwhile, prepare filling. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add onion and garlic and sauté until soft and translucent (clear), about 5 to 10 minutes. 

.Add spinach, nutmeg, pepper, feta cheese, and Parmesan cheese and cover with a lid. Cook for about 3 minutes. 

Mix flour and milk in a small bowl. Add to spinach mixture, stirring constantly to create a thick sauce. Remove pan from heat. 

Use a rolling pin to roll balls, one by one, into circles between 5 and 6 inches in diameter and ø-inch thick. 

 Divide spinach mixture into four even parts. Spread mixture over the middle of each circle of dough, leaving about 1 inch of space between the spinach mixture and the edge of the dough. Fold edges of dough inward so that the edges meet in the center and cover the filling.

Warm a large nonstick skillet over medium heat and place one of the folded circles of dough in pan. 

Carefully use a spatula to push dough around in pan, making sure that it browns evenly on the bottom and doesn’t stick. Cook for about 2 minutes.