Turkish Gozleme Spinach Feta (Printable Version)
Traditional Turkish flatbread filled with spinach and feta cheese, pan-fried to golden perfection.
# What You'll Need:
→ 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 (optional)
→ For Cooking
11 - 2 tablespoons olive oil or melted butter
# How to Make It:
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. Add the onion and sauté 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. On a floured surface, roll each piece into a thin oval or rectangle approximately 1/8 inch thick.
04 - Place one quarter of the spinach and feta filling on one half of each rolled dough piece, leaving a small border around the edges. Fold the dough over to enclose the filling and press the edges firmly to seal.
05 - 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.
06 - Remove from the pan, slice into portions, and serve immediately while hot.
# Expert Insights:
01 -
- The dough comes together with just four pantry staples and requires only 20 minutes of rest before you are rolling it out.
- That golden crispy exterior giving way to a melted feta and spinach filling will make you wonder why you ever ordered takeout flatbreads.
- It is endlessly adaptable, so you can toss in whatever greens or herbs you have hanging around.
02 -
- Moisture is the enemy of a crisp gozleme so always squeeze the cooked spinach in your fist or press it in a sieve before adding the feta.
- If the dough tears while rolling just pinch it back together because small patches will seal themselves during cooking.
03 -
- Brush the cooked gozleme with an extra layer of melted butter right before serving to keep the exterior supple rather than tough as it cools.
- Use a cast iron skillet if you have one because the even heat distribution produces a more consistent golden brown crust than thinner pans.