Turkish spinach and feta gözleme

Turkish spinach and feta gozleme

I found this delicious Turkish recipe via pinterest several weeks ago, and made it for dinner last night. It reminded us a little bit of stuffed naan bread, but the filling is reminiscent of spanakopita. Regardless, it made a tasty vegetarian meal alongside falafel and salad.

The original recipe notes that another traditional filling option for gözleme is a spicy minced meat, which would surely be delicious as well!

Turkish spinach and feta gözleme
(Serves 4)
By Jane and Michael’s Gourmet Extravaganza (Adapted from Pease Pudding)

  • 3 cups flour
  • Pinch of salt
  • 2 tsp yeast
  • 1 1/4 cups warm water
  • 1 Tbsp oil
  • 1 small onion, thinly sliced
  • 10 oz frozen spinach, thawed and drained
  • 8 oz feta cheese
  • 2 tsp cumin seeds
  • Olive oil, for frying

In a mixing bowl, combine the flour and salt. Make a well in the center of the flour and add the yeast and warm water, then let sit 2 minutes (or until the yeast is dissolved). Mix together and knead until the dough is smooth and glossy. Let the dough rise for about 30 minutes, or until it’s doubled in size. Once the dough is doubled in size, divide it into 8 equal pieces.

Meanwhile, heat 1 Tbsp oil in a skillet and saute the onion over medium heat until until golden. Keep warm. Thaw and drain the spinach if you haven’t already.

To make each gözleme:
Gently stretch one piece of dough into a circle between 6″ and 7″ in diameter, then place onto a well-floured piece of wax paper. Top with one quarter of the onions, spinach, and feta cheese. Sprinkle with cumin seeds. Stretch another piece of dough into a circle that is the same size as the first one and place over the filling. Gently press around the edges to seal.

Heat oil in a large non-stick skillet over medium-high heat. Flip the gözleme directly from the wax paper into the skillet. Cook for 2-3 minutes or until bottom side is golden brown. Brush any excess flour off the top side, and lightly brush with oil. Flip over and cook another 2-3 minutes, or until golden.

Repeat the directions to make the remaining three gözleme. Cut into wedges and serve.

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