Spinach and feta gozleme
Discover the savory delight of homemade Spinach and Feta Gozleme with our easy-to-follow recipe! Perfectly pairing fresh spinach and creamy feta cheese inside a crisp, golden crust, these Turkish-style pastries use simple ingredients like all-purpose flour, olive oil, and yeast for a delicious treat. Ideal for lunch, dinner, or a satisfying snack.
- 06 Mar 2025
- Cook time 20 min
- Prep time 45 min
- 4 Servings
- 7 Ingredients
Gozleme is a traditional Turkish flatbread that is both delicious and versatile. This recipe for Spinach and Feta Gozleme combines fresh spinach and creamy feta cheese wrapped in a crispy, golden-brown dough. It's perfect for a quick meal, a snack, or even a brunch treat. With simple ingredients and straightforward steps, you can easily enjoy this savory dish at home.
Ingredients:
Instructions:
1. In a small bowl, dissolve 1 teaspoon of yeast and 1 teaspoon of sugar in 1 cup of lukewarm water. Let it sit for about 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, combine 3 cups of all-purpose flour and 1 dash of salt. Make a well in the center.
3. Pour the yeast mixture and 1/3 cup of olive oil into the well. Mix together using your hands or a wooden spoon until a dough forms.
4. Turn the dough out onto a floured surface and knead for about 5-7 minutes until it’s smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
1. While the dough is rising, prepare the filling.
2. Wash and roughly chop 3 cups of spinach.
3. In a medium bowl, combine the spinach and 1 cup of crumbled feta cheese. Set aside.
1. Once the dough has risen, punch it down to release the air.
2. Divide the dough into 4 equal portions.
3. On a lightly floured surface, roll out each portion into a thin rectangle, about 12 inches long and 8 inches wide.
4. Place a quarter of the spinach and feta filling onto one half of each rectangle, leaving a small border around the edges.
5. Fold the dough over the filling to enclose it, and press down the edges to seal. Use your fingers or a fork to crimp the edges for a tighter seal.
1. Heat a large skillet or griddle over medium-high heat.
2. Lightly oil the skillet or griddle, either by brushing it with oil or spraying it with cooking spray.
3. Place one of the filled dough portions onto the hot skillet.
4. Cook for about 2-3 minutes on each side, or until golden brown and crispy. You may need to adjust the heat to prevent burning.
5. Repeat with the remaining dough and filling portions.
1. Transfer the cooked gozleme to a cutting board.
2. Cut into slices for serving.
1. Serve warm gozleme with a side of fresh lemon wedges or a yogurt dip for extra flavor, if desired.
Tips:
- Ensure the yeast is active.: Dissolve the yeast in warm water with a bit of sugar and let it sit for about 5-10 minutes until it becomes frothy. This means the yeast is active and your dough will rise properly.
- Drain the spinach well.: After washing the spinach, make sure to squeeze out as much water as possible. Excess moisture can make the dough soggy and difficult to cook properly.
- Use a non-stick skillet.: A non-stick skillet will help ensure that your gozleme doesn't stick and cooks evenly, giving it that perfect crispy texture.
- Don't overfill the dough.: Be mindful not to overload the dough with filling. This could make it difficult to seal and cook evenly.
- Rest the dough.: After kneading the dough, let it rest for about 30 minutes. This will make it easier to roll out and help achieve the desired texture.
- Cook on medium heat.: Cooking on medium heat ensures that the gozleme cooks evenly without burning the outside while the inside stays undercooked.
Spinach and Feta Gozleme is a simple yet flavor-packed dish that brings a taste of Turkey to your kitchen. With a crispy outside and a savory filling, it's sure to be a hit with friends and family. Follow these tips, and you'll have a delicious and authentic gozleme ready in no time!
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 510kcal | 25% |
| Protein | |
| Protein 20g | 14% |
| Carbohydrates | |
| Carbohydrates 77g | 21% |
| Fiber 3.51g | 9% |
| Sugar 1.60g | 2% |
| Fat | |
| Fat 33g | 40% |
| Saturated 11g | 35% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 24mg | 4% |
| Vitamin B1 0.52mg | 44% |
| Vitamin B2 0.58mg | 45% |
| Vitamin B3 2.68mg | 17% |
| Vitamin B6 0.39mg | 23% |
| Vitamin B9 99ug | 24% |
| Vitamin B12 0.97ug | 41% |
| Vitamin C 7mg | 8% |
| Vitamin E 0.62mg | 4% |
| Vitamin K 110ug | 92% |
| Minerals | |
| Calcium, Ca 320mg | 25% |
| Copper, Cu 0.24mg | 27% |
| Iron, Fe 1.74mg | 16% |
| Magnesium, Mg 63mg | 16% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 290mg | 9% |
| Selenium, Se 27ug | 50% |
| Sodium, Na 780mg | 52% |
| Zinc, Zn 2.93mg | 27% |
| Water | |
| Water 66g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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