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.
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 cloves 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
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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.
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2
Make the filling: combine 6 oz roughly chopped fresh baby spinach, 4 oz crumbled feta cheese, 2 cloves 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.
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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.
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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.
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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.
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6
Slice into pieces and serve immediately with 2 cut into wedges lemons for squeezing over.