Spinach Gözleme

Turkish spinach gözleme made with thin hand-rolled dough filled with spinach, feta and herbs, cooked on a hot griddle.

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Gözleme is a griddled filled flatbread found throughout Turkey. Rolling the dough thinly and keeping the filling relatively dry gives the best crisp, flexible texture.

Ingredients

• 350 g plain flour
• 1 tsp fine salt
• 190 ml warm water (approximately)
• 1 tbsp olive oil (for dough)
• 300 g baby spinach (roughly chopped)
• 180 g feta cheese (crumbled)
• 3 spring onions (finely sliced)
• 2 tbsp fresh dill (chopped)
• 0.5 tsp black pepper
• 0.5 tsp Aleppo pepper (optional)
• 2 tbsp olive oil or butter (for cooking)

Step-by-step method

1. Mix the flour and salt, then add the warm water and olive oil. Knead for 7–8 minutes until smooth and elastic.
2. Cover the dough and rest for 30 minutes. This relaxes the gluten and makes it much easier to roll thinly.
3. Meanwhile, mix the spinach, feta, spring onions, dill, black pepper and Aleppo pepper. If the spinach is wet, squeeze it dry first.
4. Divide the dough into 4 balls. Roll one ball into a very thin 30 cm circle on a lightly floured surface.
5. Spread a quarter of the filling over one half, leaving a 2 cm border. Fold the empty half over and press the edges firmly to seal.
6. Heat a large dry griddle or frying pan over medium-high heat. Cook the gözleme for 2–3 minutes per side until brown spots appear and the dough is cooked through.
7. Brush lightly with butter or olive oil while hot and repeat with the remaining pieces.
8. Cut into wedges and serve warm with lemon and yogurt if desired.