Turkish Gozleme Spinach Feta (Printer-friendly)
Crispy Turkish flatbread stuffed with spinach and feta cheese, ready in under an hour.
# 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 mixing bowl, combine the flour and salt. Pour in the lukewarm water and olive oil, stirring until a rough dough begins to form. 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 - While the dough rests, 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, 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 - Spoon a quarter of the spinach and feta filling onto one half of each rolled dough piece, leaving a small border around the edges. Fold the uncovered 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 gozleme 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 gozleme to a cutting board, slice into portions, and serve immediately while hot.
# Expert Tips:
01 -
- The dough comes together with just four pantry staples and requires no yeast or rising time.
- That golden crispy exterior giving way to a warm cheesy spinach filling is genuinely addictive.
- It feels like street food you somehow pulled off in your own kitchen.
02 -
- Do not skip the resting time for the dough because the gluten needs those twenty minutes to relax or the dough will fight you when rolling.
- Squeeze excess moisture out of the wilted spinach before adding the feta or your gozleme will be soggy inside.
03 -
- Roll the dough as thin as you possibly can because thick dough steams the filling instead of creating that signature crispy exterior.
- Use the flat bottom of a heavy pan to press down on the gozleme while cooking for the most even browning and satisfying crunch.