Turkish Gozleme - Spinach and Feta Filled Flatbread
Gozleme are crispy flatbreads made from a simple dough and stuffed with savory fillings. This version is stuffed with spinach and feta cheese, think a Turkish quesadilla. Gozleme makes a perfect meze, appetizer, or snack. It's very kid-friendly and makes a nice and healthy snack.
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Servings: 6
Equipment
- Stand Mixer with dough hook attachment (optional)
- Rolling Pin
- Medium bowl
- Large skillet
- Bench scraper
- Colander
- Medium saucepan
- Large nonstick pan
Ingredients
Dough
- 3 cups All-purpose flour
- 2¼ tsp Active dry yeast
- 1 tsp Sugar
- 3 tbsp Olive oil
- 2 tbsp Yogurt
- 1 tsp Kosher salt
- 1 cup Warm water
Filling
- 10 oz Frozen chopped spinach
- 1 medium Onion, finely chopped
- 2 tsp Extra-virgin olive oil
- 1 clove Garlic, chopped
- ½ tsp Ground black pepper
- 1 tsp Aleppo pepper (Sub: crushed red pepper flakes)
- 8 oz Feta cheese, drained and crumbled
Instructions
Make Dough
- In the bowl of a stand mixer, add warm water, yeast, and sugar. Mix well and let the yeast proof. After 10 minutes, the yeast should be bubbly and foamy. Add flour, salt, yogurt, and olive oil to the bowl and begin mixing on medium-low. Finished dough should be very soft but not sticky. Add more water 1 tbsp at a time, if too dry. Form a ball with the dough and place in a greased bowl to proof. Cover loosely with a kitchen towel and let rest until it doubles, 30 minutes to a hour.
Make Filling
- Thaw spinach in a ziplock plastic bag in the microwave according to package instructions. Drain and squeeze`out as much liquid as possible. Leave in colander. Heat oil in a saucepan over medium-low heat. Add chopped onions and sauté for 3 minutes. Add red and black peppers and cook 3 minutes more. Add cooked spinach to the saucepan and mix well. Cook 2-3 minutes more for the flavors to combine. Remove spinach from heat and allow to cool down. Add the crumbled feta cheese to the room temperature spinach and mix well to combine.
Shape Gozleme
- Cut dough into 6 equal pieces. Taking 1 dough ball at a time, transfer to a floured work surface. Roll ball into a very, very thin 10½ diameter circle. Place ⅙ of the filling (½ cup) evenly over the bottom half of the circle, leaving ⅓-inch gap around the edges. Fold the top half of the circle over the filling and seal the edges with wet fingers. Place back under the kitchen towel to keep from drying out. Repeat process until done.
Cook and Serve Gozleme
- Cook - Heat a large nonstick pan over medium-high. Place a gozleme in the dry pan and cook for 1 minute. Carefully flip and cook another minute. Flip back again and cook 45 seconds until light brown spots appear on the bottom. Flip one more time and cook 45 seconds more. Move to a tray, brush lightly with olive oil, and cover with a towel to keep moist. Repeat with the remaining gozlemes.
- Serve - Cut gozleme crescents into 3-4 triangles and serve warm on a serving platter.
Notes
- Gozleme may also be baked at 375 degrees for 10 minutes, flipping once.
- Filling can be made in advance and kept in the refrigerator.
- Gozleme can be made in advance and reheated in a nonstick pan over medium heat for 1 1/2 minutes per side.
- Be careful adding salt as feta is already very salty.
Nutrition
Calories: 376kcal | Carbohydrates: 54g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 969mg | Potassium: 303mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5717IU | Vitamin C: 4mg | Calcium: 270mg | Iron: 4mg