Spinach and feta gozleme
Spinach and Feta Gozleme is a traditional Turkish flatbread filled with fresh spinach and creamy feta cheese, encased in a crispy dough. This simple recipe guides you through making the dough, preparing the filling, and cooking these delicious parcels to golden perfection.
Cook time 20 min
Prep time 45 min
Ingredients:
1 tsp yeast1 dash salt
1 tsp sugar
3 cups all-purpose white wheat flour
1/3 cup olive oil
3 cups spinach
1 cup feta cheese
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.
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.
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!
Spinach and feta gozleme FAQ:
Cook each gozleme for about 2-3 minutes on each side in a skillet over medium-high heat until golden brown and crispy. Make sure to monitor the heat to prevent burning.
Store leftover cooked gozleme in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat or in the oven until heated through.
Yes, you can substitute feta with other crumbly cheeses like ricotta or goat cheese, though the flavor and texture will change.
If your dough doesn't rise, check the freshness of your yeast. Ensure you used warm water (not hot) for activation, and place the dough in a warm environment.
A large skillet or griddle works best for cooking gozleme. Ensure it's heated evenly and lightly oiled for optimal results.
Cooking 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.
Nutrition Facts
4 ServingsCalories 510kcal
Protein 20g
Carbohydrates 77g
Fiber 3.51g
Sugar 1.60g
Fat 33g
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