Homemade Spinach and Feta Gözleme

Ingredients

• For the flatbread: For the flatbread:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• Olive oil, for brushing Olive oil, for brushing
• For the filling: For the filling:
• 2 cups (200g) fresh spinach, chopped 2 cups (200g) fresh spinach, chopped
• 1 cup (150g) feta cheese, crumbled 1 cup (150g) feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 40g (2g sugars)
• Protein: 12g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt for the flatbread. Gradually add the warm water while mixing until a soft dough forms. Knead the dough for about 5 minutes until smooth and elastic. Cover with a clean kitchen towel and let it rest for 30 minutes.
2. 2.
   Meanwhile, prepare the filling by sautéing the chopped spinach in a pan over medium heat until wilted. Remove from heat and let it cool. Once cooled, squeeze out any excess moisture from the spinach.
3. 3.
   In a separate bowl, combine the sautéed spinach, crumbled feta cheese, chopped parsley, and dill. Season with salt and pepper to taste. Mix well to ensure all the ingredients are evenly distributed.
4. 4.
   Divide the rested dough into 4 equal portions. On a lightly floured surface, roll out each portion into a thin circle, approximately 10 inches (25cm) in diameter.
5. 5.
   Place a quarter of the filling mixture on one half of the rolled-out dough, leaving a small border around the edges. Fold the other half of the dough over the filling, creating a half-moon shape. Press the edges firmly to seal.
6. 6.
   Heat a griddle or a large non-stick pan over medium heat. Brush the surface with olive oil. Cook each gözleme for about 3-4 minutes on each side, or until golden brown and crispy.
7. 7.
   Remove from the griddle and cut into wedges. Serve hot and enjoy!

Treat your ingredients with care...

• Spinach — Make sure to squeeze out any excess moisture from the sautéed spinach to prevent the gözleme from becoming soggy.
• Feta cheese — Use good quality feta cheese for the best flavor. If desired, you can substitute it with a milder cheese such as ricotta or cottage cheese.
• Parsley and dill — Fresh herbs are recommended for their vibrant flavors. However, if unavailable, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a variation, you can add additional ingredients to the filling such as chopped onions, garlic, or sun-dried tomatoes.
• Serve gözleme with a side of yogurt or a squeeze of lemon for a refreshing tang.
• If you don't have a griddle, you can use a non-stick pan instead.
• Leftover gözleme can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven before serving.
• Experiment with different fillings such as minced meat, mushrooms, or cheese and spinach combination.

Serving advice

Serve the Spinach and Feta Gözleme hot, either as a main dish or cut into smaller pieces as an appetizer or snack. It pairs well with a side of yogurt or a fresh salad.

Presentation advice

To enhance the presentation, sprinkle some extra chopped parsley or dill on top of the cooked gözleme. Serve it on a wooden board or a colorful plate to showcase its vibrant colors.