Mini spinach, feta and mushroom gozleme
Discover the delightful flavors of Mini Spinach, Feta, and Mushroom Gozleme with this easy recipe. Featuring a homemade dough made from all-purpose flour, water, yeast, and olive oil, these gozlemes are packed with a savory filling of fresh spinach, scallions, mushrooms, currants, and a blend of feta and cheddar cheeses. Perfect as an appetizer or light meal, these mini gozlemes are a delicious twist on a traditional Turkish favorite.
- 30 Apr 2024
- Cook time 15 min
- Prep time 60 min
- 10 Servings
- 12 Ingredients
Indulge in the delightful flavors of Turkish cuisine with this recipe for Mini Spinach, Feta, and Mushroom Gozleme. These savory stuffed flatbreads are a perfect combination of fresh vegetables, tangy feta, and earthy mushrooms that come together in a soft, homemade dough. Whether you're serving them as an appetizer, snack, or main dish, these gozlemes are sure to be a hit with friends and family.
Ingredients:
Instructions:
1.1. In a bowl, mix together the warm water, yeast, and sugar. Let it sit for about 5-10 minutes until it becomes frothy.
1.2. In a large mixing bowl, combine the flour and salt. Create a well in the center.
1.3. Pour the yeast mixture into the well and mix until a shaggy dough forms.
1.4. Transfer the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
1.5. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
2.1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2.2. Add the scallions and mushrooms to the skillet and sauté for about 5 minutes, or until the mushrooms are tender and any released liquid has evaporated.
2.3. Stir in the currants and spinach, and cook until the spinach has wilted, about 2-3 minutes.
2.4. Remove the skillet from heat and let the mixture cool.
2.5. Once cooled, mix in the feta and cheddar cheese until well combined.
3.1. Preheat a large non-stick frying pan or griddle over medium heat.
3.2. Divide the dough into 6 equal pieces and roll each piece into a ball.
3.3. On a floured surface, roll each dough ball into a thin circle or oval, about 6-8 inches in diameter.
3.4. Place a generous scoop of the filling mixture on one half of the dough, spreading it evenly but leaving a border around the edges.
3.5. Fold the dough over to cover the filling and press the edges firmly to seal.
4.1. Brush both sides of each filled gozleme with the remaining olive oil.
4.2. Place the gozleme in the preheated pan or griddle and cook for 2-3 minutes on each side, or until golden brown and crisp.
4.3. Remove from the pan and let it cool slightly before slicing.
5.1. Serve the Mini Spinach, Feta, and Mushroom Gozleme warm with lemon wedges or your favorite dipping sauce.
Tips:
- For a crisper gozleme, make sure to roll the dough as thin as possible without tearing it.
- You can experiment with different types of fillings such as ground meat, other vegetables, or even different types of cheese.
- Make sure to drain the spinach well after washing to avoid excess moisture that can make the dough soggy.
- Use a non-stick skillet or a cast-iron pan for more even cooking and a golden-brown finish.
- Serve hot with a side of yogurt or a squeeze of lemon juice for an extra burst of flavor.
Mini Spinach, Feta, and Mushroom Gozleme are a delicious and versatile way to enjoy Turkish cuisine right at home. This recipe combines fresh, nutrient-rich ingredients and a simple dough to create a dish that is both satisfying and nutritious. Whether you are a seasoned cook or a beginner, these gozlemes are easy to prepare and sure to be a crowd-pleaser. Enjoy the rich flavors and textures as part of a meal or as a scrumptious snack.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 130kcal | 5% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 20g | 5% |
| Fiber 1.30g | 3% |
| Sugar 3.22g | 3% |
| Fat | |
| Fat 10g | 12% |
| Saturated 2.92g | 10% |
| Cholesterol 12mg | - |
| Vitamins | |
| Vitamin A 55ug | 6% |
| Choline 10mg | 2% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.23mg | 18% |
| Vitamin B3 1.57mg | 10% |
| Vitamin B6 0.11mg | 7% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 3.76mg | 4% |
| Vitamin E 0.25mg | 2% |
| Vitamin K 44ug | 37% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 0.51mg | 5% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 200mg | 6% |
| Selenium, Se 11ug | 20% |
| Sodium, Na 330mg | 22% |
| Zinc, Zn 0.84mg | 8% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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