Recipe
Spinach & Feta Gozleme
Crisp folded gözleme filled with wilted spinach, salty feta and fresh herbs, cooked in a pan until golden and flaky.
Ingredients
Dough
Filling
To serve
Method
30 mins prep16 mins cook46 mins total
Mix the flour and salt in a bowl. Add the warm water and olive oil, then knead for about 5 minutes until smooth. Cover and rest for 20 minutes.
Wilt the spinach in a dry frying pan for 2 minutes. Leave it to cool, then squeeze out as much water as possible and mix it with the feta, spring onions, parsley, mint and black pepper.
Divide the dough into four equal balls. Roll one ball thinly on a lightly floured surface, keeping the others covered.
Spread a quarter of the filling over one half of the dough, leaving a border. Fold the dough over and press the edges firmly to seal. Repeat with the remaining dough and filling.
Heat a little oil in a frying pan over medium heat. Cook each gözleme for 3–4 minutes per side until golden and crisp, adding a little more oil as needed. Serve warm with lemon and yoghurt.
Notes
Squeeze the wilted spinach thoroughly: excess water can make the filling leak and stop the gözleme crisping.
Keep uncooked dough portions covered so they do not form a dry skin while you roll and fill.
About this recipe
These spinach & feta gözleme are thin, golden flatbreads folded around a savoury filling of wilted spinach, salty feta, spring onions and fresh herbs. They are cooked in a lightly oiled pan until crisp outside while the centre stays soft and fragrant.
Keep the dough covered as you work, and squeeze the spinach well after wilting so the filling stays neat and the pastry cooks through. Serve warm with lemon wedges and yoghurt for a simple lunch or light supper.
