Turkish Gozleme Spinach Feta (Printable)
Classic Turkish flatbread filled with spinach and feta, golden and crisp from the skillet.
# What goes in:
→ Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 2/3 cup lukewarm water
04 - 1 tablespoon olive oil
→ Filling
05 - 7 oz fresh spinach, washed and chopped
06 - 5.3 oz feta cheese, crumbled
07 - 1 small onion, finely chopped
08 - 1 tablespoon olive oil
09 - 1/4 teaspoon ground black pepper
10 - 1/4 teaspoon red pepper flakes
→ For Cooking
11 - 2 tablespoons olive oil or melted butter
# Directions:
01 - In a large bowl, combine the flour and salt. Add the lukewarm water and olive oil, stirring until a rough dough forms. Turn out onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 20 minutes.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the onion until softened, about 2 to 3 minutes. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly, then stir in the crumbled feta, black pepper, and red pepper flakes. Mix thoroughly.
03 - Divide the rested dough into 4 equal portions. Roll each piece into a thin oval or rectangle approximately 1/8 inch thick. Place one quarter of the filling on one half of each dough round, leaving a small border around the edges. Fold the dough over to enclose the filling and press the edges firmly to seal.
04 - Heat a large skillet or griddle over medium heat. Brush each gözleme lightly with olive oil or melted butter. Cook for 2 to 3 minutes per side until golden brown and crisp.
05 - Remove from the pan, slice into portions, and serve immediately while hot.
# Expert Advice:
01 -
- The dough comes together with just four ingredients you probably already have in your pantry.
- That contrast of shatteringly crisp outside and melting savory filling inside is genuinely addictive.
02 -
- If your dough springs back while rolling it has not rested long enough so give it another ten minutes under the towel.
- Squeezing the wilted spinach in your fist before adding the feta prevents a soggy wet filling that soaks through the dough.
03 -
- Cover the raw stuffed flatbreads with a slightly damp cloth as you work so they do not dry out and crack at the seams.
- Brushing with butter instead of oil for the final side gives a richer flavor and a more beautiful mottled golden crust.