Turkish Gozleme Spinach Feta (Printable)
Classic Turkish stuffed flatbread filled with savory spinach and feta cheese
# 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
→ For Cooking
11 - 2 tablespoons olive oil or melted butter
# Method:
01 - In a large bowl, combine the all-purpose 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 the dough is smooth and elastic. Cover with a damp cloth and let rest for 20 minutes.
02 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until softened, about 2 to 3 minutes. Add the chopped spinach and cook until completely wilted. Remove from heat and let cool slightly, then stir in the crumbled feta cheese, black pepper, and red pepper flakes. Mix until evenly combined.
03 - Divide the rested dough into 4 equal portions. On a 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 unfilled half over the filling and press the edges firmly to seal.
05 - Heat a large skillet or griddle over medium heat. Lightly brush each stuffed 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 Hints:
01 -
- The dough uses pantry staples and comes together by hand in under ten minutes, no yeast or rising time needed.
- That contrast of shatteringly crisp exterior and soft, cheesy filling is something most people do not expect from a homemade flatbread.
- It reheats beautifully in a skillet the next day, so making extra is always a good idea.
02 -
- Squeeze out as much liquid as you can from the cooked spinach before adding the feta, because wet filling will make the dough soggy and prevent a crisp crust.
- Do not rush the dough resting step, those twenty minutes relax the gluten and make the dough dramatically easier to roll thin without it shrinking back.
- Cook on medium heat rather than high so the dough cooks through before the outside burns.
03 -
- Use melted butter mixed with a little olive oil for brushing the gozleme, the butter gives flavor while the oil prevents it from burning in the pan.
- Press the edges of each gozleme with the tines of a fork for a tight seal that looks nice and keeps the filling from leaking during cooking.