Turkish Spinach Feta Flatbread (Print)
Classic Turkish flatbread filled with wilted spinach and crumbled feta, pan-fried until golden and crispy.
# What You Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 2/3 cup lukewarm water
04 - 1 tablespoon olive oil
→ Filling
05 - 7 oz fresh spinach, washed and chopped
06 - 5.3 oz feta cheese, crumbled
07 - 1 small onion, finely chopped
08 - 1 tablespoon olive oil
09 - 1/4 teaspoon ground black pepper
10 - 1/4 teaspoon red pepper flakes (optional)
→ For Cooking
11 - 2 tablespoons olive oil or melted butter
# How to Make:
01 - In a large bowl, combine the flour and salt. Add the lukewarm water and olive oil, stirring until a rough dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 20 minutes.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the onion until softened, about 2-3 minutes. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly. Stir in the crumbled feta, black pepper, and red pepper flakes. Mix thoroughly to combine.
03 - Divide the rested dough into 4 equal portions. Roll each piece on a floured surface into a thin oval or rectangle, approximately 1/8 inch thick.
04 - Place one quarter of the spinach and feta filling on one half of each rolled dough piece, leaving a small border around the edges. Fold the dough over the filling to enclose it and press the edges firmly to seal.
05 - Heat a large skillet or griddle over medium heat. Brush each gözleme lightly with olive oil or melted butter. Cook for 2-3 minutes per side until golden brown and crisp.
06 - Remove from the pan, slice into portions, and serve immediately while hot.
# Expert Advice:
01 -
- The dough comes together with just four pantry staples and twenty minutes of rest.
- That crispy golden exterior gives way to a melting spinach and feta center that feels like a secret worth keeping.
02 -
- If the dough springs back while rolling let it rest five more minutes covered with a damp towel and it will relax.
- Do not overstuff the gozleme or the filling will burst out during cooking and make a mess on your griddle.
03 -
- Use the heel of your palm to knead and push the dough away from you then fold it back for the best gluten development.
- A cast iron skillet holds heat more evenly than nonstick and gives a superior char on the exterior.