Turkish Spinach and Feta Gozleme Recipe
Gozleme is a traditional Turkish savory flatbread stuffed with a flavorful mixture of spinach, onions, and feta cheese. This recipe guides you through making a soft yeast dough and a delicious filling that is cooked to golden perfection on a skillet, resulting in a crispy yet tender flatbread perfect for any meal or snack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 gozleme 1x
- Category: Snack
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Scale
Dough Ingredients
- 3 cups All Purpose flour
- 2 ¼ teaspoon Active Dry yeast
- 1 teaspoon Sugar
- 3 tablespoon Olive oil
- 2 tablespoon Yogurt
- 1 teaspoon Salt
- 1 ¼ cup Warm water (might need more or less)
Filling Ingredients
- 10 oz Spinach, chopped (fresh or thawed frozen)
- 1 Onion, finely chopped
- 8 oz Feta cheese, crumbled
- 1 ½ teaspoon Crushed red pepper (adjust to taste)
- 2 teaspoon Olive oil
Instructions
- Prepare the Dough: In a stand mixer bowl, combine flour and salt. In a separate cup, warm about 1 cup of water and stir in the active dry yeast and sugar. Let it proof covered for 10 minutes until bubbly and foamy. Add the yogurt, olive oil, and yeast mixture to the flour. Mix while gradually adding more water as necessary to form a very soft, non-sticky dough.
- First Rise: Divide the dough into 6 equal parts. Shape each piece into smooth balls and place them spaced apart on a greased tray. Cover with plastic wrap and let them rise for 30 to 60 minutes until doubled in size.
- Make the Filling: Thaw spinach if frozen and squeeze out excess water. Heat olive oil in a pan over medium heat. Add chopped onion and cook until soft and translucent. Stir in crushed red pepper and cook for 2 more minutes, avoiding caramelization. Add spinach and cook for a few minutes to blend flavors without adding salt. Remove from heat, cool to room temperature, then mix in crumbled feta cheese evenly.
- Shape the Gozleme: On a floured surface, roll out one dough ball into a very thin large circle. Fold two opposite sides toward the center. Place one-sixth of the filling in the center, then fold the remaining two sides over the filling, overlapping to seal the edges well.
- Cook the Gozleme: Heat a heavy skillet or pan over medium-high heat. Brush one side of the prepared gozleme with olive oil and place oiled side down onto the hot pan. Cook on medium heat until golden brown, then brush the uncooked side with oil and flip. Continue cooking both sides on low to medium heat until golden and cooked through. Avoid too high heat to ensure the interior is fully cooked. Repeat with remaining dough and filling.
- Serve: Slice each gozleme into 2 or 4 pieces and serve warm as a delicious snack or meal.
Notes
- You can substitute fresh spinach for frozen, just be sure to wilt and drain it well.
- Adjust crushed red pepper according to your preferred spice level.
- Don’t add salt to the filling as feta cheese is already salty.
- Rolling the dough very thin ensures a crispy and light flatbread rather than doughy.
- Keep the heat moderate when cooking on the skillet to cook the dough evenly without burning.
- Gozleme can be served with a side of yogurt or a fresh salad for a complete meal.
- Use a heavy skillet or cast iron pan for best results and even heat distribution.
Keywords: Gozleme, Turkish flatbread, spinach feta flatbread, savory flatbread, Turkish snack, vegetarian flatbread
