Spinach and Feta Gözleme

Spinach and Feta Gözleme is a traditional Turkish flatbread filled with a savory mix of spinach, feta cheese, and aromatic spices. Crispy on the outside and soft on the inside, this versatile dish makes for a quick and satisfying meal, whether served as a snack, appetizer, or light lunch.

Why You’ll Love This Recipe

• Simple Ingredients: Uses pantry staples and fresh produce for a wholesome meal.
• Quick and Easy: The dough comes together quickly, and the filling requires minimal prep.
• Customizable: Swap fillings to suit your taste or dietary preferences.
• Perfect Texture: A golden, crispy exterior with a soft, flavorful filling.
• Vegetarian-Friendly: A hearty meatless option that satisfies every palate.

Ingredients

For the Dough:

• 2 cups (250g) all-purpose flour
• 1 teaspoon salt
• 1 tablespoon olive oil
• ¾ cup (180ml) warm water (more as needed)

For the Filling:

• 300g fresh spinach, washed and chopped (or 200g frozen spinach, thawed and drained)
• 200g feta cheese, crumbled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil

For Cooking:

• Additional olive oil or butter for greasing the skillet

Optional Garnish:

• Fresh dill or parsley, chopped
• Lemon wedges

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Prepare the Dough:

1. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
2. Add Wet Ingredients: Create a well in the center of the flour mixture. Add olive oil and warm water, mixing until the dough begins to form.
3. Knead the Dough: Transfer to a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Add flour if sticky.
4. Rest the Dough: Place the dough back in the bowl, cover with a clean kitchen towel, and let it rest for at least 15 minutes.

Prepare the Filling:

1. Sauté Aromatics: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onion and sauté for 3-4 minutes until translucent. Add garlic and cook for another minute.
2. Cook Spinach: Add spinach and cook until wilted and excess moisture evaporates. For frozen spinach, ensure it’s thoroughly drained before adding.
3. Combine Filling Ingredients: Remove from heat. Stir in crumbled feta, oregano, and black pepper. Mix well. Taste and adjust seasoning if necessary.

Assemble the Gözleme:

1. Divide Dough: Divide rested dough into 4 equal portions. Roll each into a ball and let them rest for a few minutes.
2. Roll Out Dough: On a floured surface, roll each ball into a thin circle or oval, about 1-2 mm thick.
3. Add Filling: Place the filling on one half of each dough circle, leaving a small border.
4. Fold and Seal: Fold the dough over the filling to form a half-moon shape. Seal edges with fingers or a fork.

Cook the Gözleme:

1. Heat Skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease with olive oil or butter.
2. Cook: Place one or two gözleme in the skillet. Cook for 3-4 minutes on each side until golden brown and crispy. Adjust heat as needed.

Serve:

1. Garnish and Serve: Transfer to a serving platter. Garnish with dill or parsley and serve with lemon wedges.
2. Accompaniments: Pair with yogurt, a fresh salad, or dipping sauce for a complete meal.

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4 gözleme

Variations

• Cheese Lover’s Delight: Add mozzarella or ricotta for extra creaminess.
• Meaty Option: Include cooked minced lamb, beef, or chicken in the filling.
• Vegan Version: Replace feta with a dairy-free alternative and brush the dough with olive oil instead of butter.
• Herby Twist: Add fresh mint or parsley to the filling for a burst of flavor.
• Spicy Kick: Sprinkle red pepper flakes or chopped jalapeños into the filling.

Storage/Reheating

• Storage: Store cooked gözleme in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze uncooked or cooked gözleme with parchment between each piece in an airtight container for up to 2 months.
• Reheating: Warm in a skillet over medium heat or in a 350°F (175°C) oven until heated through.

FAQs

1. Can I use store-bought dough?

Yes, pre-made pizza or flatbread dough works as a quick alternative.

2. Can I make the dough in advance?

Yes, prepare the dough and refrigerate it for up to 24 hours. Let it come to room temperature before rolling.

3. What other greens can I use?

Swiss chard, kale, or arugula are great substitutes for spinach.

4. Is it necessary to seal the edges?

Yes, sealing prevents the filling from spilling out during cooking.

5. Can I bake these instead of pan-frying?

Yes, bake at 375°F (190°C) for 15-20 minutes, brushing with olive oil before baking.

6. Can I use frozen spinach?

Absolutely! Just ensure it’s fully thawed and drained to avoid excess moisture.

7. What other cheeses can I use?

Halloumi, queso fresco, or a sharp cheddar work well as substitutes for feta.

8. Can I add potatoes to the filling?

Yes, mashed or grated potatoes make a great addition to the spinach mixture.

9. What can I serve with gözleme?

Yogurt, tzatziki, or a simple tomato-cucumber salad pair beautifully.

10. Can I make mini gözleme?

Yes, divide the dough into smaller portions and fill them as directed for bite-sized snacks.

Conclusion

Spinach and Feta Gözleme is a flavorful, easy-to-make dish that brings a taste of Turkish cuisine to your table. With its crispy exterior and savory filling, it’s perfect for any meal or occasion. Customize it with your favorite ingredients and enjoy the delicious satisfaction of homemade gözleme!

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