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Gozleme | Turkish Spinach and Feta Flatbread

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Gozleme is a traditional Turkish flatbread filled with savory spinach, onion, and feta cheese, then cooked on a hot skillet until crisp and golden. The thin dough creates a delicious contrast between the crispy exterior and the soft, flavorful filling.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 gozleme
  • Category: Main Course
  • Method: Pan Fry
  • Cuisine: Turkish
  • Diet: Vegetarian

Ingredients

  • 3 cups all-purpose flour
  • 2 ¼ teaspoons active dry yeast
  • 1 teaspoon sugar
  • 3 tablespoons olive oil
  • 2 tablespoons plain yogurt
  • 1 teaspoon salt
  • 1 ¼ cups warm water
  • 10 ounces spinach, chopped
  • 1 medium onion, finely chopped
  • 8 ounces feta cheese, crumbled
  • 1 ½ teaspoons crushed red pepper flakes
  • 2 teaspoons olive oil (for filling)
  • 2 to 3 tablespoons olive oil (for brushing)

Instructions

  1. In a large bowl, combine the flour and salt.
  2. In a measuring cup, mix the warm water, yeast, and sugar. Let it sit for about 10 minutes until foamy.
  3. Add the yogurt, olive oil, and yeast mixture to the flour. Mix until a soft dough forms, adding a little more water if needed.
  4. Knead the dough for 8 to 10 minutes until smooth and elastic. Divide into six equal portions and shape into balls.
  5. Place the dough balls on a lightly greased tray, cover, and let them rest for 30 to 60 minutes until doubled in size.
  6. Heat 2 teaspoons olive oil in a skillet over medium heat. Add the chopped onion and cook until softened.
  7. Add the crushed red pepper flakes and chopped spinach. Cook for 2 to 3 minutes until the spinach wilts. Remove from heat and let cool.
  8. Mix the cooled spinach mixture with the crumbled feta cheese.
  9. Roll one dough ball on a floured surface into a very thin circle about 10 to 12 inches wide.
  10. Fold two opposite sides toward the center, place one-sixth of the filling in the middle, then fold the remaining sides over to form a sealed rectangle.
  11. Heat a heavy skillet or cast iron pan over medium heat. Brush one side of the gozleme with olive oil and place it oil-side down in the pan.
  12. Cook for 3 to 4 minutes until golden brown. Brush the top with olive oil, flip, and cook the other side until crisp and golden.
  13. Remove from the pan, slice into pieces, and serve warm. Repeat with the remaining dough and filling.

Notes

  • Mashed potatoes with sautéed onions can replace the spinach filling for a hearty variation.
  • Fresh herbs like parsley, dill, and green onions mixed with cheese create a lighter filling option.
  • Shredded cooked chicken with onions and mild spices can be used for a protein-rich version.
  • Sautéed mushrooms with garlic and herbs make a flavorful vegetarian filling.
  • Store cooked gozleme in an airtight container in the refrigerator for up to 3 days.
  • Freeze individually wrapped flatbreads for up to 2 months.
  • Reheat in a skillet for a crisp texture or warm in a 350°F (175°C) oven for about 10 minutes.

Nutrition

Find it online: https://savorymomskitchen.com/gozleme-turkish-spinach-and-feta-flatbread/