Spinach and Feta Gozleme

Name: Spinach and Feta Gozleme
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 cups all-purpose flour; 1/2 tsp kosher salt (for dough); 2/3 cup warm water; 2 tbsp olive oil (for dough); 6 oz fresh baby spinach, roughly chopped; 4 oz feta cheese, crumbled; 2 garlic cloves, minced; 1/2 tsp crushed red pepper flakes; 1/2 tsp black pepper; 2 tbsp olive oil (for cooking); 2 lemons, cut into wedges

50 minMediumServes 4350 cal/serving

TurkishLunchStovetopVegetarianHalal-friendlyEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 cups all-purpose flour
1/2 tsp kosher salt (for dough)
2/3 cup warm water
2 tbsp olive oil (for dough)
6 oz fresh baby spinach, roughly chopped
4 oz feta cheese, crumbled
2 garlic cloves, minced
1/2 tsp crushed red pepper flakes
1/2 tsp black pepper
2 tbsp olive oil (for cooking)
2 lemons, cut into wedges

Instructions

1

Make the dough: mix 2 cups all-purpose flour and 1/2 tsp kosher salt (for dough) in a large bowl. Add 2/3 cup warm water and 2 tbsp olive oil (for dough) and mix until a smooth, pliable dough forms, about 3 minutes. Cover and rest for 15 minutes.
2

Make the filling: combine 6 oz roughly chopped fresh baby spinach, 4 oz crumbled feta cheese, 2 minced garlic cloves, 1/2 tsp crushed red pepper flakes, and 1/2 tsp black pepper in a bowl. Toss together; the spinach does not need to be cooked first as it will wilt in the pan.
3

Divide the dough into 4 equal balls. On a lightly floured surface, roll each ball into a thin circle or oval about 10 to 12 inches across.
4

Scatter one quarter of the spinach-feta filling over one half of each dough round, leaving a small border. Fold the other half over the filling and press the edges to seal.
5

Heat a large non-stick or cast-iron skillet over medium heat. Brush the surface lightly with 2 tbsp olive oil (for cooking). Cook each gozleme for 3 to 4 minutes per side until deeply golden and crisp in spots. Press gently with a spatula to help crisp the surface. Repeat with remaining gozleme, adding a little more oil each time.
6

Slice into pieces and serve immediately with 2 cut into wedges lemons for squeezing over.

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Questions

What is Spinach and Feta Gozleme?

Golden, pan-crisped Turkish stuffed flatbreads filled with wilted spinach and crumbled feta cheese. The unleavened dough cooks directly in a dry skillet, creating a satisfying crunch with a savory, creamy interior. This reference files it under Turkish lunch: made on the stovetop, rated medium and about 50 minutes start to finish.

How much time should I plan for Spinach and Feta Gozleme?

As written, 50 minutes: 30 of prep and 20 of cooking. The longest single stretch is step 1 (15 minutes): "Cover and rest for 15 minutes."

How do I know when Spinach and Feta Gozleme is done?

Go by the cues in the method rather than the clock. Step 5: cook until deeply golden and crisp in spots.

Is there a substitute for feta in Spinach and Feta Gozleme?

The entry for Spinach and Feta Gozleme calls for 4 oz feta cheese, crumbled. In its place: Crumbled queso fresco or ricotta salata is milder but behaves the same. For dairy-free, crumble firm tofu and marinate it in lemon juice and salt.

Is Spinach and Feta Gozleme vegan?

No, though it is vegetarian. What keeps it from vegan is 4 oz feta cheese, crumbled. For fully plant-based entries, see the vegan lunch collection.

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