Turkish Gözleme (Spinach and Feta Stuffed Flatbread)
Gözleme is a traditional Turkish flatbread, typically stuffed with various fillings and cooked on a griddle or in a pan. This version features a deliciously savory filling of spinach, onions, and feta cheese. It’s perfect for a light meal, snack, or appetizer and pairs wonderfully with a refreshing salad on the side. The dough is simple to make, and the result is a crispy, golden flatbread with a flavorful, warm filling that will transport your taste buds straight to the streets of Turkey.
Ingredients
For The 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
For The Spinach, Onion, And Feta 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
Instructions
1. Prepare the Dough:
- Sift the flour into a large mixing bowl using a fine mesh sieve. Make a well in the middle and sprinkle on the salt.
- Add the lukewarm water and 3 tablespoons of olive oil into the well. Mix with your hands until a rough dough forms. Continue to work the dough until it comes together into a shaggy consistency.
2. Knead the Dough:
- Dust your countertop with flour and turn the dough out onto it. Knead for 2 to 3 minutes until the dough forms a smooth, semi-firm ball.
- Place the dough in a bowl, drizzle with olive oil, and cover with a clean, damp towel. Let it rest for 20 minutes.
3. Prepare the Filling:
- In a large mixing bowl, combine the spinach and onions. Pour in the olive oil and season with salt, black pepper, and Aleppo pepper.
4. Massage the Filling:
- Use your hands to massage the seasoning into the vegetables. This will help soften the onions and spinach while infusing them with flavor. Add the crumbled feta and mix again. Adjust seasoning to taste. Cover and set aside.
5. Shape the Dough:
- After resting, place the dough on a clean, dry surface lightly dusted with flour. Divide it into 6 equal pieces using a bench scraper or large knife. Roll each piece into a ball and return to the bowl, covering with a damp towel to keep them moist.
6. Roll the Dough:
- Take one dough ball at a time and roll it out on a lightly floured surface into a very thin circle, about 10 1/2 inches in diameter. The dough may spring back slightly, but keep rolling until it’s thin enough for proper cooking.
7. Fill the Gözleme:
- Spread about 1/2 cup of the filling evenly over one half of the dough circle, leaving a 0.8-inch gap around the edges.
8. Seal the Gözleme:
- Fold the dough over the filling to create a half-moon shape. Gently press the top to remove any air and seal the edges by pressing down with your thumbs. A little water on your fingers can help ensure a good seal.
9. Repeat:
- Place the finished gözleme on a sheet tray without overlapping. Cover with a clean towel to prevent drying out. Repeat with the remaining dough balls.
10. Cook the Gözleme:
- Heat a large, wide non-stick pan (about 11 inches in diameter) over medium-high heat. Cook each gözleme for 1 minute on one side, flip and cook for 1 minute on the other side. Continue flipping, cooking each side for about 45 to 50 seconds until light brown patches appear.
11. Keep Covered as You Finish:
- Transfer the cooked gözleme to a clean tray and brush both sides with olive oil. Cover with a clean towel to keep them warm and moist while you cook the remaining gözleme.
12. Serve:
- Serve the gözleme warm or at room temperature, on their own or with a refreshing salad. Afiyet Olsun!
Enjoy the authentic taste of Turkey with this delightful and satisfying recipe. Whether you’re new to Turkish cuisine or a seasoned enthusiast, these spinach and feta stuffed flatbreads are sure to become a favorite in your home.
Print
Turkish Gözleme (Spinach And Feta Stuffed Flatbread)
Ingredients
For The 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
For The Spinach, Onion, And Feta 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
Instructions
1️⃣ Prepare the dough: Use a fine mesh sieve or flour sifter to sift the flour into a large mixing bowl. Make a well in the middle and sprinkle on the salt. Add the lukewarm water and 3 tablespoons of olive oil into the well. Incorporate the flour into the water and oil with your hands until you make a rough dough. Keep working it until it comes together into a shaggy dough. 🥣
2️⃣ Knead the dough: Dust your countertop with flour. Turn the dough out onto the floured surface and knead with your hands for about 2 to 3 minutes until it forms a smooth, semi-firm dough ball. Place the dough in a bowl, coat with a drizzle of olive oil, and cover with a clean, damp towel. Let it rest for 20 minutes. 👐
3️⃣ Prepare the filling: Place the spinach and onions in a large mixing bowl. Pour in the olive oil and season to taste with salt and black pepper. Stir in the Aleppo pepper. 🥬🧅
4️⃣ Massage the filling: Use your hands to combine everything. Massaging the seasoning into the vegetables will help soften the onions and spinach and infuse them with flavor. Add the crumbled feta and combine again. Check the seasoning and adjust to your taste. Cover and set aside. 🧀
5️⃣ Shape the dough: Once the dough has rested, place it on a clean, dry surface with a sprinkle of flour. Use a bench scraper or large chef’s knife to divide it into 6 equal pieces. Roll each piece into a ball and place them back in the bowl. Cover with a damp towel to keep moist. 🔪
6️⃣ Roll the dough: Take one dough ball at a time and place it on a lightly floured surface. Use a rolling pin to roll it into a very thin circle, about 10 1/2 inches in diameter. The dough might spring back a little, but keep going. A thin dough is crucial for the gözleme to cook correctly in the skillet. 👩🍳
7️⃣ Fill the gözleme: Spread about 1/2 cup of the filling evenly over one half of the circle, leaving a 0.8-inch gap around the edges. 🍴
8️⃣ Seal the gözleme: Fold the empty side over the filling to make a half-moon shape. Gently pat the top to push out any air and then push down with your thumbs around the edges to form a good seal. A little water on your fingers can help here. 🌙
9️⃣ Repeat: Place the finished gözleme on a sheet tray without touching. Cover with a clean towel so they don’t dry out. Repeat with the remaining dough balls, keeping the finished gözleme covered. 🔄
🔟 Cook the gözleme: Heat a large and wide (about 11 inches in diameter) non-stick pan over medium-high heat. Place one of the gözleme in the dry pan and cook for 1 minute. Then carefully flip over and cook the other side for 1 minute. Flip again and cook for about 45 to 50 seconds. Flip over again and cook for another 45 seconds until light brown patches appear. 🔥
1️⃣1️⃣ Keep covered as you finish: Place the cooked gözleme on a clean tray and brush both sides with olive oil. Cover with a clean towel to keep moist as you cook the remaining gözleme. 🥄
1️⃣2️⃣ Serve: Serve warm or at room temperature, on its own or with a refreshing salad on the side. Afiyet Olsun, which in Turkish means, “May you be happy and healthy eating this food.” 🍽️