Turkish Spinach Feta Flatbread (Printable Version)
Traditional Turkish flatbread filled with seasoned spinach and feta, pan-fried to golden perfection.
# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 2/3 cup lukewarm water
04 - 1 tablespoon olive oil
→ Filling
05 - 7 ounces fresh spinach, washed and chopped
06 - 5.3 ounces feta cheese, crumbled
07 - 1 small onion, finely chopped
08 - 1 tablespoon olive oil
09 - 1/4 teaspoon ground black pepper
10 - 1/4 teaspoon red pepper flakes (optional)
→ For Cooking
11 - 2 tablespoons olive oil or melted butter
# How To Make:
01 - In a large mixing bowl, combine the all-purpose flour and salt. Pour in the lukewarm water and olive oil, stirring until a rough dough forms. Turn out onto a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic. Cover with a damp towel and let rest for 20 minutes.
02 - While the dough rests, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 2 to 3 minutes until softened. Add the chopped spinach and cook until fully wilted. Remove from heat and let cool briefly, then stir in the crumbled feta cheese, ground black pepper, and red pepper flakes. Mix thoroughly to combine.
03 - Divide the rested dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin oval or rectangle approximately 1/8 inch thick.
04 - Spoon one quarter of the spinach and feta filling onto one half of each rolled dough piece, leaving a small border around the edges. Fold the unfilled half over the filling and press the edges firmly to seal.
05 - Heat a large skillet or griddle over medium heat. Lightly brush each stuffed flatbread with olive oil or melted butter on both sides. Cook for 2 to 3 minutes per side until golden brown and crisp.
06 - Transfer the cooked gözleme to a cutting board, slice into portions, and serve immediately while hot.
# Expert Tips:
01 -
- The dough comes together with just four pantry staples and twenty minutes of resting time.
- That crackling golden crust gives way to a creamy salty spinach filling that disappears fast at any table.
02 -
- Squeeze every drop of moisture out of the cooked spinach before adding the feta because wet filling will turn your crispy gozleme into a soggy mess.
- The dough must rest the full twenty minutes or it will fight you on the rolling pin every single time.
03 -
- Roll the dough thinner than you think you should because it puffs up slightly when it hits the heat and a thick doughy layer hides the filling.
- Use a cast iron skillet if you have one because the even heat creates a more evenly blistered crust than nonstick pans.