Spinach and Feta Gözleme (Turkish Stuffed Flatbread) Recipe

Introduction

Gözleme is a delicious Turkish flatbread filled with a savory mixture of spinach and feta cheese. This simple yet flavorful dish is perfect for a light lunch, snack, or appetizer. Its crispy exterior and soft, cheesy interior make it a favorite for all ages.

Ingredients

• 3 1/3 cups (473 grams) all-purpose flour
• 1 teaspoon salt
• 1 cup lukewarm water
• 3 tablespoons olive oil, plus more for brushing
• 4 packed cups roughly chopped baby spinach leaves
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 teaspoon Aleppo pepper (or pul biber, or more to taste)
• 1 cup drained and crumbled feta cheese

Instructions

1. Step 1: Combine the dough ingredients. Sift the flour into a large mixing bowl and add the salt. Make a well in the center and pour in the lukewarm water and 3 tablespoons of olive oil. Using your hands, gradually incorporate the flour into the water and oil until a rough, shaggy dough forms.
2. Step 2: Knead the dough. Lightly flour your countertop and knead the dough for 2 to 3 minutes until smooth and semi-firm. Place the dough in a bowl, drizzle with olive oil, cover with a clean, damp towel, and let rest for 20 minutes to relax the gluten.
3. Step 3: Prepare the filling. In a large bowl, combine the chopped spinach and chopped onion. Add 2 tablespoons olive oil, season with salt, black pepper, and Aleppo pepper. Mix well.
4. Step 4: Massage the filling gently with your hands. This will soften the onions and spinach while blending the flavors. Stir in the crumbled feta cheese and adjust seasoning if needed. Cover and set aside.
5. Step 5: Divide the dough. On a floured surface, cut the dough into 6 equal pieces. Shape each piece into a ball and place them in a bowl. Cover with a damp towel to keep moist.
6. Step 6: Roll out the dough. Take one dough ball at a time and roll it into a thin circle about 10 1/2 inches in diameter. The dough may resist at first, but continue rolling to achieve a thin sheet for even cooking.
7. Step 7: Fill the flatbread. Spread about 1/2 cup of the spinach and feta filling evenly over one half of the dough circle, leaving a 0.8-inch border around the edge.
8. Step 8: Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal.
9. Step 9: Cook the gözleme. Heat a dry skillet over medium heat. Place the filled flatbread in the pan and cook for 2 to 3 minutes on each side, or until golden brown and crispy. Brush lightly with olive oil while cooking if desired.
10. Step 10: Serve warm. Cut into wedges and enjoy your freshly made gözleme as a satisfying snack or light meal.

Tips & Variations

• For a richer filling, add chopped fresh herbs like dill or parsley to the spinach and feta mixture.
• You can substitute spinach with kale or Swiss chard for a different flavor profile.
• Try adding a pinch of nutmeg or cinnamon to the filling for a subtle warmth.
• Use a cast-iron skillet for even cooking and a crispier crust.

Storage

Store cooked gözleme in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet over medium heat for a few minutes on each side to restore crispiness. You can also freeze uncooked, shaped gözleme for up to 1 month; thaw before cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and thoroughly squeeze out excess water to prevent soggy filling.

Is it necessary to let the dough rest?

Yes, resting the dough relaxes the gluten, making it easier to roll out thin without shrinking back.

Spinach and Feta Gözleme (Turkish Stuffed Flatbread) Recipe

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Gözleme is a traditional Turkish savory flatbread stuffed with a delicious mixture of spinach, feta cheese, and spices. This recipe guides you through making the dough from scratch, preparing a flavorful filling of sautéed spinach and onions with Aleppo pepper, and cooking the filled flatbreads on a skillet to achieve a perfectly crispy, golden crust. Perfect for a satisfying snack or light meal, these spinach and feta gözleme are a delightful Mediterranean treat.

• Author: Sana
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 6 gözleme (flatbreads) 1x
• Category: Snack
• Method: Stovetop
• Cuisine: Turkish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 3 1/3 cups (473 grams) all-purpose flour
• 1 teaspoon salt
• 1 cup lukewarm water
• 3 tablespoons olive oil (plus more for brushing)

Filling

• 4 packed cups roughly chopped baby spinach leaves
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 teaspoon Aleppo pepper (or pul biber, or more to your liking)
• 1 cup drained and crumbled feta cheese

Instructions

1. Combine the dough ingredients: Sift the flour into a large mixing bowl. Make a well in the middle and sprinkle the salt. Add lukewarm water and 3 tablespoons olive oil into the well. Using clean hands, gradually incorporate the flour into the water and oil to form a rough shaggy dough.
2. Knead the dough: Flour your countertop and turn the dough onto it. Knead the dough for about 2 to 3 minutes until smooth and semi-firm. Place the dough in a bowl, drizzle with olive oil, cover with a clean damp towel, and let rest for 20 minutes to relax the gluten.
3. Prepare the filling: In a large mixing bowl, combine the chopped spinach, finely chopped onion, olive oil, salt, black pepper, and Aleppo pepper. Stir well to coat the vegetables with seasoning.
4. Massage the filling: Using your hands, gently massage the mixture to soften the spinach and onions and infuse the flavors. Add the crumbled feta cheese and mix until well combined. Cover and set aside.
5. Divide the dough: After resting, place the dough on a floured surface. Use a bench scraper or large knife to divide it into 6 equal portions. Roll each portion into a ball and keep them covered with a damp towel to prevent drying out.
6. Roll out the dough: Take one dough ball and roll it on a lightly floured surface into a thin circle about 10 1/2 inches in diameter. It may spring back while rolling, but continue until very thin to ensure proper cooking.
7. Fill the gözleme: Spread about 1/2 cup of the spinach and feta filling evenly over one half of the rolled dough circle, leaving approximately a 0.8-inch gap around the edges.
8. Fold and seal: Fold the dough over the filling to cover it, forming a half-moon shape. Press the edges firmly to seal the filling inside.
9. Cook the gözleme: Heat a dry skillet or non-stick pan over medium heat. Place the folded flatbread onto the skillet. Cook each side for about 3-4 minutes or until golden brown spots appear and the dough is cooked through. Optionally, brush with olive oil during cooking for extra crispiness.
10. Serve warm: Remove from heat and cut into wedges. Serve immediately while warm and enjoy the crispy, flavorful spinach and feta filled flatbread.

Notes

• Use lukewarm water to help activate the gluten in the dough for better elasticity.
• Resting the dough is essential to make it easier to roll out thinly.
• If Aleppo pepper is unavailable, substitute with crushed red pepper flakes or smoked paprika for a mild heat and smoky flavor.
• Ensure the skillet is well-heated before cooking to prevent sticking and achieve even browning.
• Gözleme can be customized with other fillings like ground meat, potatoes, or mushrooms according to preference.
• Brush with olive oil during cooking to add flavor and help crisp the flatbread.
• Serve with yogurt or a fresh salad to complement the savory flavors.

Keywords: Gözleme, Turkish flatbread, spinach and feta, stuffed flatbread, vegetarian Turkish recipe, savory pastry, Mediterranean snack