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Turkish Gözleme with Spinach and Feta Recipe

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★★★★★

5 from 87 reviews

Turkish Gözleme is a traditional savory flatbread stuffed with a flavorful filling of spinach, feta cheese, and aromatic spices. This recipe creates thin, crispy flatbreads cooked on the stovetop in a non-stick pan, making it an easy and delicious option for a snack, appetizer, or light meal. The combination of tender spinach, sharp feta, and the punch of Aleppo pepper delivers an authentic Turkish taste that’s both comforting and vibrant.

Ingredients

Scale

Dough

  • 3 1/3 cups (473 grams) all-purpose flour
  • 1 teaspoon salt
  • 1 cup lukewarm water
  • 3 tablespoons olive oil, plus more for brushing

Filling

  • 4 packed cups roughly chopped baby spinach leaves
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon Aleppo pepper (or pul biber, or more to your liking)
  • 1 cup drained and crumbled feta cheese

Instructions

  1. Combine the dough ingredients: Sift the flour into a large mixing bowl. Make a well in the center and sprinkle with salt. Pour in lukewarm water and 3 tablespoons olive oil. Using clean hands, gradually mix the flour into the liquid until a rough, shaggy dough forms, even if it feels like it won’t come together initially.
  2. Knead the dough: Dust your countertop with flour and turn the dough out onto it. Knead by hand for 2 to 3 minutes until smooth and semi-firm. Place the dough back in a bowl, lightly coat with olive oil, cover with a clean damp towel, and let rest for 20 minutes to relax the gluten making it easier to roll out later.
  3. Prepare the filling: In a large bowl, mix the chopped spinach and finely chopped onion. Add 2 tablespoons olive oil and season with salt, freshly ground black pepper, and Aleppo pepper. Stir to combine.
  4. Massage the filling: Using your hands, massage the seasoned oil into the spinach and onions. This softens the vegetables and infuses them with flavor. Add crumbled feta and mix thoroughly. Taste and adjust seasoning if needed. Cover and set aside.
  5. Divide and shape the dough: After resting, place the dough on a floured surface and cut into 6 equal portions using a bench scraper or sharp knife. Roll each piece into a ball. Keep covered with a damp towel to maintain moisture while working.
  6. Roll the dough thin: On a lightly floured surface, roll out one dough ball at a time into a very thin circle about 10 1/2 inches in diameter. The dough may resist slightly but continue rolling thin, which is essential for proper cooking and texture.
  7. Fill the flatbread: Spread about 1/2 cup of the spinach and feta filling evenly over one half of the rolled-out dough, leaving roughly a 0.8-inch border around the edges.
  8. Seal the gözleme: Fold the empty half of the dough over the filling, forming a half-moon shape. Gently pat to remove air pockets and press the edges firmly, using a little water on your fingers if needed, to tightly seal the flatbread.
  9. Repeat: Place the filled gözleme on a sheet or tray without overlapping. Cover with a clean towel to keep them from drying out. Repeat the filling and sealing process with the remaining dough balls.
  10. Cook the gözleme: Heat a large non-stick skillet (about 11 inches diameter) over medium-high heat. Place one gözleme in the dry pan and cook for 1 minute. Flip and cook the other side for 1 minute. Flip again and cook for 45-50 seconds until light brown circles appear. Flip one final time and cook for another 45 seconds. The flatbread should have golden-brown patches and be cooked through.
  11. Keep warm: Transfer cooked gözleme to a clean tray and brush both sides with olive oil. Cover with a clean towel to keep moist and warm while cooking the remaining flatbreads.
  12. Serve: Serve the Turkish gözleme warm or at room temperature. Enjoy on their own or paired with a fresh salad. Afiyet Olsun—wishing you happiness and health as you enjoy this delicious meal.

Notes

  • Ensure the dough is rolled very thin for the authentic texture and to cook evenly on the skillet.
  • Use a non-stick pan to avoid needing extra oil during cooking and to achieve the perfect golden crust.
  • Aleppo pepper adds a mild heat and fruity flavor; substitute with pul biber or adjust amount to taste.
  • You can prepare the filling in advance and refrigerate for up to one day for convenience.
  • Brush cooked gözleme with olive oil immediately to keep them soft and flavorful.
  • If you prefer a crispier texture, cook slightly longer but watch closely to avoid burning.

Keywords: Turkish gözleme, spinach and feta flatbread, Turkish flatbread recipe, vegetarian Turkish recipe, spinach feta stuffed bread

Find it online: https://kitchenbyrita.com/turkish-gozleme-with-spinach-and-feta-recipe/