Gözleme with spinach, feta, and herbs
Thin Turkish griddled flatbreads folded around a dry spinach, feta, parsley, and dill filling.
Adapted for the home kitchen from documented Turkish recipe references
Ingredients
Written for a 30 cm pan
Units
Temperature
Servings
- 450 g plain flour rounded
- 8 g fine salt rounded
- 260 ml warm water rounded
- 30 ml olive oil rounded
- 500 g spinach rounded
- 250 g feta, crumbled rounded
- 20 g parsley rounded
- 15 g dill rounded
- 4 g pul biber, Turkish red pepper flakes rounded
- 40 g butter or olive oil, for finishing rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Knead flour, salt, water, and oil for 7 minutes. Cover and rest 30 minutes.
- Wilt the spinach in batches in a wide dry pan over medium-high heat, 2 to 3 minutes a batch. Cool it, squeeze it very dry, and chop it. Mix with the feta, parsley, dill, and pul biber.
- Divide dough into six balls and roll each into a very thin 30 cm circle. Put filling over one half, leaving a border.
- Fold into a half-moon, press out the air, and seal. Cook one at a time on a dry heavy griddle or a 30 cm skillet over medium-high heat, 3 to 4 minutes a side, until blistered and cooked through.
- Brush lightly with butter or oil, cut, and serve immediately.
Notes
- Squeezing spinach dry is the difference between crisp gözleme and a steamed, split parcel.
- The dough contains no yeast; resting relaxes gluten enough for paper-thin rolling.
Sources consulted
Good with
Sources consulted
From Christoph Mayer