Turkish Gozleme Spinach Feta (Printable)
Classic Turkish flatbread filled with savory spinach and feta cheese filling
# 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 ounces fresh spinach, washed and chopped
06 - 5.3 ounces 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 mixing bowl, combine the all-purpose flour and salt. Pour in the lukewarm water and olive oil, stirring until a rough dough comes together. 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 it 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 for 2 to 3 minutes until softened. Stir in the chopped spinach and cook until completely wilted. Remove the pan from heat and let the mixture cool slightly, then fold in the crumbled feta cheese, ground black pepper, and red pepper flakes. Mix thoroughly to combine.
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 - Spoon 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 stuffed 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 Advice:
01 -
- The dough comes together with just four humble ingredients you probably already have.
- That golden crispy exterior giving way to a melting spinach feta center is genuinely addictive.
- It feels like street food magic you can recreate on a Tuesday night with no special equipment.
02 -
- Squeeze every drop of moisture from the cooked spinach before adding feta or your gozleme will steam rather than crisp.
- The dough must rest the full twenty minutes or it will fight you fiercely when you try to roll it thin.
03 -
- Use a heavy cast iron skillet or griddle for the most even browning and the crispiest exterior.
- Cook the gozleme on medium heat not high because patience gives you a perfectly cooked interior and a shatteringly crisp outside.