Name: Spinach and Feta Gozleme: A Delicious & Easy Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 3 h 60 min
Yield: 6-8 gozleme
Ingredients: 3 cups all-purpose flour, plus more for dusting; 1 teaspoon salt; 1 cup warm water; 2 tablespoons olive oil, plus more for brushing; 1 tablespoon olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 10 ounces fresh spinach, roughly chopped; 8 ounces feta cheese, crumbled; 1/4 cup fresh dill, chopped; 1/4 cup fresh parsley, chopped; 1 large egg, lightly beaten; 1/4 teaspoon black pepper; Pinch of red pepper flakes (optional); Olive oil, for brushing; Lemon wedges (optional); Plain yogurt or tzatziki sauce (optional)

Spinach and Feta Gozleme: Prepare to embark on a culinary journey to Turkey, right from your very own kitchen! Imagine biting into a warm, flaky flatbread, its golden crust giving way to a savory filling of creamy feta cheese and vibrant spinach. This isn’t just a snack; it’s an experience, a taste of tradition passed down through generations.

Gozleme, a beloved staple of Turkish cuisine, has a rich history deeply intertwined with nomadic life. Traditionally cooked over a saç (a large, slightly concave iron griddle), it was a convenient and nourishing meal for those on the move. The beauty of Gozleme lies in its simplicity and adaptability. While countless variations exist, the combination of spinach and feta remains a timeless classic.

What makes Spinach and Feta Gozleme so irresistible? It’s the perfect balance of textures and flavors. The crisp, slightly chewy flatbread complements the soft, salty feta and the earthy spinach. It’s a satisfying and relatively quick meal to prepare, making it ideal for a light lunch, a flavorful appetizer, or even a delightful snack. The best part? You can customize it to your liking, adding herbs, spices, or even a touch of chili for an extra kick. So, let’s get started and create this delicious Turkish delight together!

Ingredients:

For the Dough:

3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup warm water
2 tablespoons olive oil, plus more for brushing

For the Filling:

1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
10 ounces fresh spinach, roughly chopped
8 ounces feta cheese, crumbled
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
1 large egg, lightly beaten
1/4 teaspoon black pepper
Pinch of red pepper flakes (optional)

For Serving:

Olive oil, for brushing
Lemon wedges (optional)
Plain yogurt or tzatziki sauce (optional)

Making the Dough:

In a large bowl, whisk together the flour and salt.
Gradually add the warm water and 2 tablespoons of olive oil to the flour mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
Form the dough into a ball. Lightly oil the bowl you used earlier and place the dough back in, turning to coat with oil.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest for at least 30 minutes, or up to 2 hours, at room temperature. This resting period is crucial for the gluten to relax, making the dough easier to roll out. I usually aim for at least an hour if I have the time.

Preparing the Spinach and Feta Filling:

While the dough is resting, prepare the filling. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Add the roughly chopped spinach to the skillet. You might need to add it in batches, as it will wilt down considerably. Cook until the spinach is wilted and tender, about 3-5 minutes. Stir frequently to ensure even cooking.
Remove the skillet from the heat and let the spinach mixture cool slightly.
Once the spinach mixture is cool enough to handle, transfer it to a clean bowl.
Add the crumbled feta cheese, chopped dill, chopped parsley, lightly beaten egg, black pepper, and red pepper flakes (if using) to the bowl with the spinach mixture.
Mix all the ingredients together thoroughly until well combined. Taste and adjust seasonings as needed. You might want to add a little more salt, but remember that feta cheese is already quite salty.

Assembling and Cooking the Gozleme:

Divide the rested dough into 6-8 equal portions, depending on how large you want your gozleme to be. I usually go for 6, as it makes them a good size for a light meal.
On a lightly floured surface, roll out one portion of the dough into a very thin oval or rectangle, about 12-14 inches long and 8-10 inches wide. The thinner you can get the dough without tearing it, the better.
Brush the rolled-out dough lightly with olive oil.
Spoon about 1/6 or 1/8 (depending on how many portions you made) of the spinach and feta filling onto one half of the dough, leaving a small border around the edges.
Fold the other half of the dough over the filling to create a half-moon shape.
Press the edges of the dough together firmly to seal, using your fingers or a fork. This is important to prevent the filling from leaking out during cooking.
Repeat steps 2-6 with the remaining dough and filling.
Heat a large, dry skillet or griddle over medium heat. You don’t need to add any oil to the skillet, as the dough is already brushed with olive oil.
Carefully place one or two gozleme in the hot skillet, depending on the size of your skillet.
Cook for 3-5 minutes per side, or until the gozleme is golden brown and crispy and the filling is heated through. You can gently press down on the gozleme with a spatula while cooking to ensure even browning.
Remove the cooked gozleme from the skillet and place them on a cutting board.
Brush the cooked gozleme with a little more olive oil for extra flavor and shine.
Cut each gozleme into wedges or squares and serve immediately.
Repeat steps 9-12 with the remaining gozleme.

Serving Suggestions:

Gozleme is best served hot and fresh. You can enjoy it on its own as a light meal or snack, or serve it with a side of plain yogurt or tzatziki sauce for dipping. A squeeze of fresh lemon juice also adds a bright and refreshing touch. I sometimes like to add a simple side salad with a light vinaigrette to make it a more complete meal.

Tips for Success:

Resting the dough is key: Don’t skip the resting period for the dough. It allows the gluten to relax, making the dough much easier to roll out thinly.
Roll the dough thinly: The thinner you can get the dough without tearing it, the crispier and more delicious your gozleme will be.
Seal the edges well: Make sure to press the edges of the dough together firmly to prevent the filling from leaking out during cooking.
Don’t overcrowd the skillet: Cook the gozleme in batches to ensure even browning and cooking.
Adjust the filling to your taste: Feel free to adjust the amount of spinach, feta, and herbs in the filling to suit your preferences. You can also add other vegetables, such as mushrooms or bell peppers.
Get creative with the filling: While spinach and feta is a classic combination, you can experiment with other fillings, such as ground meat, potatoes, or cheese.
Make ahead: You can prepare the dough and filling ahead of time and store them separately in the refrigerator until you’re ready to assemble and cook the gozleme.
Reheating: Leftover gozleme can be reheated in a skillet, oven, or microwave. However, they are best enjoyed fresh.

Variations:

Meat Gozleme: Add cooked ground beef or lamb to the filling for a heartier meal.
Potato Gozleme: Use mashed potatoes or diced cooked potatoes in the filling.
Cheese Gozleme: Use a variety of cheeses, such as mozzarella, cheddar, or ricotta, in the filling.
Vegetarian Gozleme: Add other vegetables, such as mushrooms, bell peppers, or zucchini, to the filling.
Spicy Gozleme: Add more red pepper flakes or a pinch of cayenne pepper to the filling for a spicy kick.

Enjoy your homemade Spinach and Feta Gozleme!

Conclusion:

And there you have it! This Spinach and Feta Gozleme recipe is truly a must-try, and I’m not just saying that. The combination of the savory spinach, tangy feta, and perfectly crisp dough is simply irresistible. It’s a dish that’s both comforting and satisfying, perfect for a quick lunch, a light dinner, or even a delightful snack. Trust me, once you take that first bite, you’ll understand why I’m so enthusiastic about it.

But what makes this gozleme so special? It’s the simplicity, really. With just a handful of ingredients and a straightforward method, you can create something truly extraordinary. The homemade dough, while requiring a little patience, is well worth the effort. It’s what gives the gozleme its signature texture that delightful crispness on the outside and a soft, chewy interior. And the filling? The earthy spinach perfectly complements the salty feta, creating a flavor profile that’s both balanced and incredibly delicious.

Serving Suggestions and Variations

Now, let’s talk about how you can enjoy your freshly made Spinach and Feta Gozleme. It’s fantastic on its own, but you can also pair it with a simple side salad for a more complete meal. A dollop of plain yogurt or a drizzle of olive oil can also elevate the flavors. For a spicier kick, consider adding a pinch of red pepper flakes to the filling or serving it with a side of hot sauce.

The beauty of this recipe is its versatility. Feel free to experiment with different fillings to suit your taste. Sun-dried tomatoes and olives would be a delicious addition, or you could try using ricotta cheese instead of feta for a milder flavor. Ground lamb or beef can also be added for a heartier version. Get creative and make it your own!

Another great way to enjoy this Spinach and Feta Gozleme is to cut it into smaller pieces and serve it as an appetizer at your next gathering. It’s always a crowd-pleaser, and it’s a great way to introduce your friends and family to this delicious Turkish treat. You can even prepare the dough and filling ahead of time and assemble the gozleme just before cooking, making it a convenient option for entertaining.

Don’t Be Afraid to Experiment!

Remember, cooking is all about having fun and exploring new flavors. Don’t be afraid to experiment with different ingredients and techniques to find what works best for you. If you’re new to making dough, don’t worry! It might take a little practice to get it just right, but the results are well worth the effort. And even if your first attempt isn’t perfect, it will still be delicious.

I truly believe that this Spinach and Feta Gozleme recipe is a winner. It’s easy to make, incredibly flavorful, and endlessly adaptable. It’s a dish that you’ll find yourself making again and again, whether you’re looking for a quick and easy weeknight meal or a show-stopping appetizer for your next party.

So, what are you waiting for? Grab your ingredients, roll up your sleeves, and get cooking! I’m confident that you’ll love this recipe as much as I do. And when you do, please share your experience with me! I’d love to hear how it turned out, what variations you tried, and any tips or tricks you discovered along the way. Share your photos and stories in the comments below, or tag me on social media. I can’t wait to see your creations! Happy cooking!