Turkish Gozleme Spinach Feta (Printable View)
Crispy Turkish flatbread stuffed with savory spinach and feta filling, ready in under an hour.
# What You 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. Pour in 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 the dough is 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 finely chopped onion and sauté for 2 to 3 minutes until softened. Add the chopped spinach and cook until completely wilted. Remove from heat and let cool slightly, then stir in the crumbled feta, black pepper, and red pepper flakes. Mix thoroughly to combine.
03 - Divide the rested dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin oval or rectangle approximately 1/8 inch thick.
04 - Place one quarter of the spinach and feta filling onto one half of each rolled dough piece, leaving a small border around the edges. Fold the other half of the dough over the filling and press the edges firmly to seal.
05 - Heat a large skillet or griddle over medium heat. Lightly brush each assembled gözleme with olive oil or melted butter on both sides. Cook for 2 to 3 minutes per side until golden brown and crisp.
06 - Transfer the cooked gözleme to a cutting board, slice into portions, and serve immediately while hot.
# Expert Advice:
01 -
- The dough uses pantry staples and comes together in under ten minutes, no yeast or rising time required.
- That contrast of shatteringly crisp exterior and gooey, salty feta filling is genuinely addictive.
02 -
- If your filling is too wet, the dough will tear during folding, so squeeze out excess moisture from the cooked spinach before adding the feta.
- Resting the dough for the full twenty minutes is not optional, because un rested dough fights you on the rolling pin and tears easily.
03 -
- Roll the dough thinner than you think you should, because it puffs slightly during cooking and a thick gozleme turns bready instead of crisp.
- Press the sealed edges with the tines of a fork for a decorative crimp that also ensures nothing leaks out during cooking.