Gozleme is a beloved Turkish street food: a thin, unleavened flatbread folded around a savory filling and cooked on a hot griddle until crisp and golden. This spinach version is packed with a simple, well-seasoned mixture of spinach, feta, and onion, making it a satisfying meal or snack. The dough is easy to work with, and the result is a wonderfully crispy exterior with a warm, flavorful center that is far better than any takeaway.
Ingredients
- For the dough:
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 tsp salt
- 1 cup (240 ml) warm water
- 2 tbsp (30 ml) olive oil
- For the filling:
- 1 lb (450 g) fresh spinach, roughly chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (30 ml) olive oil, plus more for brushing
- 1 cup (150 g) crumbled feta cheese
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for heat)
- Salt, to taste (go easy, feta is salty)
Instructions
- Make the dough: In a large bowl, whisk together the flour and salt. Add the warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour; if too dry, add a splash of water. Cover with a damp cloth and let rest for 30 minutes.
- Prepare the filling: While the dough rests, heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add the chopped spinach in batches, stirring until wilted, about 3-4 minutes. Remove from heat and let cool slightly. Once cool enough to handle, squeeze out excess moisture with your hands. Transfer to a bowl, add the feta, black pepper, and red pepper flakes (if using). Mix well and taste for salt, adding a pinch if needed.
- Divide the dough: Turn the rested dough out onto a floured surface. Divide it into 4 equal pieces. Roll each piece into a ball, then cover with a damp cloth to prevent drying.
- Roll out the gozleme: Take one dough ball and roll it out on a floured surface into a very thin rectangle, about 12×16 inches (30×40 cm). The dough should be almost translucent. Don’t worry if it’s not a perfect rectangle; you’ll fold it over.
- Fill and fold: Place one quarter of the spinach filling on one half of the rectangle, leaving a small border. Fold the other half over the filling to create a rectangle. Press the edges firmly to seal, using your fingers or a fork. Repeat with the remaining dough and filling.
- Cook the gozleme: Heat a large non-stick skillet or griddle over medium-high heat. Brush the top of one gozleme lightly with olive oil. Place it oiled-side down in the hot skillet. Cook for 2-3 minutes, until golden brown and crisp. Brush the top with more oil, flip, and cook for another 2-3 minutes, until browned on the second side. Transfer to a cutting board and keep warm while you cook the remaining gozleme.
- Serve: Cut each gozleme into slices and serve hot, with lemon wedges on the side for squeezing over.
Tips
- Get the dough thin: The key to a crisp, not doughy, gozleme is rolling the dough very thin. If it springs back, let it rest for a few more minutes before rolling again.
- Squeeze the spinach well: After cooking the spinach, squeeze out as much liquid as possible. This prevents the filling from making the dough soggy.
- Substitute greens: If you don’t have spinach, you can use a mix of chard, kale, or even arugula. Just make sure to cook and squeeze them the same way.
- Make ahead: You can assemble the raw gozleme and refrigerate them, covered, for up to 24 hours. Cook them just before serving.
Serving Suggestions
Serve the gozleme hot off the griddle, cut into slices, with lemon wedges. It’s also delicious with a side of plain yogurt mixed with a little garlic and fresh mint, or a simple tomato and cucumber salad. For a heartier meal, serve it alongside a lentil soup or a fresh green salad.
Variations
- Meat filling: Substitute the spinach with 1 lb (450 g) of ground beef or lamb, cooked with onion and spices like cumin and paprika. Make sure the meat reaches a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines.
- Potato filling: Mix mashed potatoes with grated cheese, black pepper, and a little dill for a hearty vegetarian version.
- Cheese and herb: Combine crumbled feta with chopped fresh parsley, dill, and mint for a classic cheese gozleme.
- Spicy kick: Add a few slices of fresh chili or a spoonful of harissa paste to the spinach filling.
Storage and Reheating
Cooked gozleme can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a dry skillet over medium heat for 1-2 minutes per side, until hot and crisp. You can also reheat them in a toaster oven or under a broiler. Avoid microwaving, as it will make them soggy. For longer storage, freeze the cooked gozleme in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen directly in a hot skillet, adding a few extra minutes.
Frequently Asked Questions
Can I use frozen spinach? Yes, thaw 1 lb (450 g) of frozen spinach, then squeeze it very dry before using. You can skip the cooking step for the spinach; just mix it raw with the sautéed onion and feta.
Why is my dough tough? Tough dough is usually the result of over-kneading or not enough resting time. Be sure to knead only until smooth, and let the dough rest for at least 30 minutes to relax the gluten.
Can I make the dough without yeast? Absolutely! This recipe is unleavened, meaning it uses no yeast at all. The dough is simply flour, water, salt, and oil.
What if I don’t have a griddle? A large non-stick skillet or cast-iron pan works perfectly. Just make sure it’s hot before you add the gozleme.
How do I keep the filling from leaking out? Make sure to press the edges firmly to seal. If the dough is too dry, moisten the edges with a little water before folding.
Can I use whole wheat flour? Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. The dough will be slightly less elastic, but still delicious.
Related
- Savoury Suet Pudding Recipe: Hearty & Steamy
- Suet Pudding Steamer: How to Use It & Recipes
- Steamed Suet Pudding Recipe (Classic British)
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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