These pumpkin and ground turkey flatbreads are warm, crispy, and packed with flavor. The filling is creamy from the pumpkin, savory from the turkey, and salty from the crumbled feta. Everything gets sealed into soft dough, then pan-fried until golden and crisp. They’re satisfying, cozy, and come together faster than you’d think.
Why I Love This Recipe
This came together one night when I had leftover pumpkin puree, a block of feta, and some ground turkey that needed to be used. I didn’t feel like making a full dinner, so I stuffed everything in some flatbread dough and pan-fried it. Instant comfort food.
- It’s packed with protein and flavor
- Crispy on the outside, creamy and savory inside
- Easy to prep ahead
- Perfect for dipping in yogurt or tzatziki
- Freezer-friendly
Servings and Time
Servings: 4 flatbreads (2–3 servings)
Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes
What You’ll Need
- 1/2 lb (225g) ground turkey
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 cup canned pumpkin puree
- 1/2 cup crumbled feta cheese
- 1 cup all-purpose flour
- 1/3 cup plain yogurt
- 1/2 teaspoon baking powder
- Extra flour for dusting
- Olive oil for pan-frying
Pro Tips
- Make sure your turkey is fully cooled before mixing it with pumpkin and feta
- Don’t overstuff the dough—it makes sealing and cooking harder
- Use a fork to crimp the edges if you have trouble sealing
- Let the dough rest 10 minutes before rolling—easier to work with
- Cook on medium heat to avoid burning before the inside heats through
Tools Needed
- Mixing bowls
- Skillet or nonstick pan
- Rolling pin
- Spatula
- Spoon
- Measuring cups and spoons
Substitutions and Variations
- Swap turkey for cooked chicken or lentils
- Use ricotta or goat cheese instead of feta
- Add sautéed spinach or caramelized onions to the filling
- Try sweet potato instead of pumpkin
Make Ahead Tips
- Cook the turkey and mix the filling ahead of time (keeps 3 days in the fridge)
- You can also freeze the uncooked stuffed flatbreads and pan-fry from frozen
Recipe + Instructions
Step 1: Cook the Ground Turkey
Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/2 lb ground turkey, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon ground cumin. Cook for 6–8 minutes, stirring to break it up, until browned and fully cooked. Let it cool.
Step 2: Make the Dough
In a bowl, mix 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/3 cup plain yogurt. Stir until it forms a soft dough. Knead lightly for 1–2 minutes until smooth. Let rest for 10 minutes.
Step 3: Mix the Filling
In a clean bowl, combine 1 cup pumpkin puree, the cooled ground turkey, and 1/2 cup crumbled feta. Stir until evenly mixed.
Step 4: Roll and Fill
Divide dough into 4 balls. Roll each into a 6-inch circle. Spoon 2–3 tablespoons of filling onto one side of each circle. Fold over and press edges to seal.
Step 5: Pan-Fry the Flatbreads
Heat a drizzle of olive oil in a skillet over medium heat. Cook flatbreads 2–3 minutes per side until golden brown and crisp.
Step 6: Serve
Transfer cooked flatbreads to a plate. Slice in halves or quarters and serve warm.
Leftovers and Storage
Store leftovers in the fridge for up to 3 days. Reheat in a pan or toaster oven to crisp them back up. You can freeze them too—just separate with parchment and pan-fry straight from frozen.
Macros Information (per flatbread – approx.)
- Calories: 310
- Protein: 18g
- Carbs: 22g
- Fat: 16g
- Fiber: 2g
Why This Recipe Works (Quick Science)
Pumpkin adds moisture and creaminess to the filling, while the lean turkey brings protein and savory flavor. The feta balances it all with salty tang. The yogurt-based dough stays tender but crisps up when pan-fried, giving that perfect golden crunch outside and soft center inside.
Common Mistakes
- Too much filling: Makes it hard to seal or causes leaks
- Hot filling: Can make the dough soggy or tear
- High heat: Burns the outside before the inside warms through
- Dry dough: Add a touch more yogurt if too crumbly
- Skipping rest time: Dough won’t roll out as easily
What to Serve With
- Plain Greek yogurt or tzatziki
- A light cucumber salad
- Tomato soup
- Garlic yogurt sauce
- Roasted veggies on the side
FAQ
Can I bake these instead of frying?
Yes, bake at 400°F (200°C) for about 15–18 minutes, flipping halfway.
Can I make them ahead of time?
Yes! Freeze before or after cooking. Reheat in a pan or oven.
What kind of pumpkin should I use?
Use canned pumpkin puree, not pumpkin pie mix.
Can I make the dough dairy-free?
Yes—use a plain plant-based yogurt that’s thick like Greek yogurt.
Wrap-Up
These Pumpkin & Ground Turkey Feta Stuffed Flatbreads are the kind of comfort food that feels special without being complicated. Warm, crispy, full of flavor—you’ll want to make a double batch next time. Try it, and don’t forget to leave a comment and let me know how yours turned out!