Make the most perfect & crispy spinach and feta gozleme with this super easy (and cheesy!) recipe. Serve with dips for a yummy dinner or snack!
A few years ago, Dave and I were lucky enough to visit Turkey... and we totally fell in love with the country, the people, and most definitely - the food! Because I'm a total lover of all things sweet, I completely overdosed on the baklava and turkish delight, but I was surprised that I loved the dips and breads just as much. I'm not usually the biggest bread fan, but during those few days in Turkey, I ate ALL OF THE BREAD!!
One of my very favourite things was the traditional gozlemes. They're a really flat Turkish bread that you fill with all sorts of yummy toppings and then cook. OMG so. darn. good.
The trick is to roll your gozleme dough out as thin as you can. The thinner the better! You want the gozlemes to cook relatively quickly and go nice and crispy - which is why the thin dough is so important.
Now you can fill your gozlemes with whatever you like... but my favourite version is the spinach and feta combination. It's absolutely delicious and I can promise you that you'll keep going back for more and more!
You can cook your gozlemes on a BBQ grill, or otherwise, just in a frying pan is fine. Because you'll cook them one at a time, make sure your oven is on low so that you can pop them in there to keep warm while you cook the rest.
These are perfect for parties, lunch or a yummy and easy dinner. Oh and don't forget to serve some dips and olives on the side too!
Spinach & Feta Gozleme
Ingredients
For the dough
- 4 cups (600g) plain flour
- 410 ml warm water
- 1 tsp salt
- 2 tbs olive oil
For the filling
- handful fresh mint
- sprig of parsley
- 150 g baby spinach
- 150 g grated cheese mozzarella or cheddar
- 2 cloves garlic minced
- juice 1 lemon
- 250 g feta crumbled
Instructions
Conventional Method
- Sift the flour into a large bowl. Add the salt and stir to combine.
- Make a well in the centre and add the warm water and olive oil. Mix until a soft dough forms.
- Place onto a lightly floured board and knead for approximately 5 minutes or until the dough is elastic and smooth.
- Place into a bowl and cover with plastic wrap. Leave for at least 30 minutes to rest.
- Place the mint, parsley and baby spinach into a food processor and finely chop.
- Place into a bowl with the grated cheese, minced garlic, lemon juice and feta. Season with salt and pepper. Mix well to combine.
- Divide the dough into 6 equal portions. Roll each ball into a large, thin circle.
- Place one-sixth of the spinach/feta mixture onto one side of the circle (leaving a 2cm gap near the outside edge.
- Fold the other half over and press down to seal the filling.
- Brush the dough with olive oil and cook over a BBQ grill or in a frying pan for approximately 5 minutes (flipping halfway through), until golden and crispy.
- Repeat with the remaining gozlemes (keep the others warm in the oven while you cook).
- Cut into slices and serve with fresh lemon, dips and olives.
Thermomix Method
- Place the flour, warm water, salt and olive oil into the TM bowl. Mix on Speed 10 for 10 seconds. Scrape down the sides and then mix on Interval Speed for 2 minutes.
- Place onto a lightly floured board and knead into a ball.
- Place into a bowl and cover with plastic wrap. Leave for at least 30 minutes to rest.
- Place the cheese into the TM bowl.Press Turbo 5-10 times or until grated. Set aside.
- Place the mint, parsley and baby spinach into the TM bowl and mix on Speed 10 for 15 seconds. Scrape down the sides and repeat.
- Add the the grated cheese, minced garlic, lemon juice and feta. Season with salt and pepper. Mix on Speed 2 for 15 seconds.
- Divide the dough into 6 equal portions. Roll each ball into a large, thin circle.
- Place one-sixth of the spinach/feta mixture onto one side of the circle (leaving a 2cm gap near the outside edge.
- Fold the other half over and press down to seal the filling.
- Brush the dough with olive oil and cook over a BBQ grill or in a frying pan for approximately 5 minutes (flipping halfway through), until golden and crispy.
- Repeat with the remaining gozlemes (keep the others warm in the oven while you cook).
- Cut into slices and serve with fresh lemon, dips and olives.
Nutrition
Carol
Wonder if this would work in a sandwich press?
Lucy Mathieson
It definitely should!!