Description
Gozleme with spinach and feta brings Turkish street food magic right to your kitchen, with crispy flatbread folded around creamy cheese and earthy greens. Warm from the griddle and packed with flavor, this simple yet satisfying dish makes weeknight dinner feel like a delicious adventure.
Ingredients
Scale
Proteins:
- 1 cup Ground beef or lamb (or chicken/turkey)
- 1 large Egg
Vegetables and Dairy:
- 2 cups Baby spinach
- ½ cup Capsicum/bell pepper
- 2 cloves Garlic
- ½ cup Danish feta cheese
- ½ cup Shredded mozzarella cheese
Base and Seasonings:
- 2 cups All-purpose flour
- 2 tablespoons Extra virgin olive oil
- ½ cup Water
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- ¼ teaspoon Cayenne pepper
- 1 whole Lemon wedges
Instructions
- Grab the stand mixer and combine 2 cups flour, 2 tablespoons olive oil, ½ teaspoon salt, and ½ cup water. Knead the mixture until a smooth, elastic dough forms. Let the dough rest under a cloth for exactly 20 minutes.
- After resting, split the dough into 4 equal portions. Roll each section into a thin rectangle, aiming for roughly ⅛ inch thickness using a rolling pin.
- Prepare the filling by mixing 2 cups baby spinach, 2 finely chopped garlic cloves, 1 beaten egg, ¼ teaspoon black pepper, and ½ cup crumbled feta cheese in a separate bowl.
- Select one dough rectangle and spread the spinach mixture across half the surface. Leave a small border around the edges to prevent spillage when sealing.
- Fold the empty half of the dough over the filling. Firmly press the edges with your fingers to create a tight seal, preventing the filling from leaking during cooking.
- Warm a skillet over medium-high heat. Add a splash of olive oil to prevent sticking. Cook each gozleme for exactly 3 minutes per side until the surface turns golden brown and crispy.
- Transfer the cooked gozleme to a cutting board. Slice into triangular or rectangular pieces. Serve immediately with optional lemon wedges for an extra tangy kick.
Notes
- Knead the dough thoroughly to develop gluten, which helps create a smooth, elastic texture that prevents tearing when rolling.
- Keep the dough covered while resting to prevent it from drying out and ensure a soft, pliable consistency.
- For a gluten-free version, substitute the flour with a high-quality gluten-free blend that contains xanthan gum for better elasticity.
- Squeeze excess moisture from the spinach to prevent soggy gozleme and maintain a crisp, golden-brown exterior when cooking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Turkish
Nutrition
- Serving Size: 4
- Calories: 282 kcal
- Sugar: 1 g
- Sodium: 390 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 70 mg