Turkish Gözleme with Spinach and Feta

Name: Turkish Gözleme with Spinach and Feta
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: All-purpose flour; Salt; Olive oil; Water; Olive oil; Onion, finely chopped; Fresh spinach, roughly chopped; Feta cheese, crumbled; Salt and pepper; Butter or olive oil; Lemon wedges

Traditional Turkish flatbread filled with savory goodness

Gözleme is a beloved Turkish street food, known for its crispy exterior and delicious fillings. This version combines spinach and feta for a classic flavor combination that delights the senses.

1 h 30 min
4
Intermediate

Ingredients

For the Dough

All-purpose flour

2 cups

Salt

1 teaspoon

Olive oil

2 tablespoons

Water

3/4 cup, as needed

For the Spinach and Feta Filling

Olive oil

1 tablespoon

Onion, finely chopped

1 small

Fresh spinach, roughly chopped

2 cups

Feta cheese, crumbled

1 cup

Salt and pepper

To taste

For Cooking the Gözleme

Butter or olive oil

1 tablespoon, for brushing

Lemon wedges

For serving

Preparation

Making the Dough

Combine dry ingredients

Combine flour and salt in a large mixing bowl.

Form the dough

Add olive oil and slowly incorporate water while mixing until a pliable dough forms.

Knead and rest

Knead the dough for about 5-7 minutes until smooth, then cover and let it rest for 30 minutes.

Preparing the Spinach and Feta Filling

Sauté onions

Heat olive oil in a pan over medium heat, add onions, and sauté until soft.

Cook spinach

Add chopped spinach, cook until wilted, then transfer to a bowl.

Finish filling

Mix in the feta cheese and season with salt and pepper.

Cooking Process

Shaping the Gözleme

Divide the dough into 4 even portions, roll each into a thin circle. Place filling on one half, fold the other half over, and seal edges.

Cooking the Gözleme

Heat a skillet over medium heat, brush with butter or olive oil, and cook each Gözleme until golden brown on both sides.

Finishing Touch

Serve warm, with lemon wedges for a fresh citrus kick.

Plating & Serving