Gozleme (Turkish Stuffed Flatbread with Spinach and Feta)

Dough

• 250 g Plain flour
• ½ tsp Fine sea salt
• 1 tbsp Olive oil
• 140 ml Water, warm

Filling and cooking

• 200 g Spinach
• 2 Spring onion
• 120 g Feta cheese
• ¼ tsp Black pepper
• 30 g Unsalted butter

1. Put the flour and salt in a mixing bowl and stir to combine. Add the olive oil and warm water, then mix to a shaggy dough and knead for 6 to 8 minutes until smooth and elastic.
2. Cover the dough and rest for 20 minutes at room temperature so it relaxes. Meanwhile, roughly chop the spinach and finely slice the spring onion.
3. In the bowl, combine the spinach, spring onion, feta and black pepper, squeezing the spinach lightly if it seems wet. Taste the mixture and add a pinch more salt only if needed, as the feta is usually salty.
4. Divide the dough into 2 equal pieces. On a lightly floured surface, roll each piece into a thin round or oval, about 2 mm thick.
5. Spread half the filling over one half of each round, leaving a 1.5 cm border. Fold the dough over to enclose the filling, press out any air, then pinch and press the edges firmly to seal.
6. Heat a large frying pan over medium-high heat until hot. Cook one gozleme for 2 to 3 minutes per side until blistered and golden in spots, adjusting the heat so it colours without burning.
7. Melt the butter and brush a little over the top as soon as you flip, then brush again after the second side is cooked. Repeat with the second gozleme, then cut into wedges and serve hot.

Made this recipe? Rate it — a comment is optional.