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Crispy spinach and feta filled Turkish flatbreads are a hit straight from your own skillet. The dough is pillowy but sturdy, wrapping up a tasty mix of spiced spinach, sweet onion, and salty feta. Whenever I crave a little travel nostalgia or family comfort, I whip these up for a cozy lunch, brunch, or even as a packed lunch for later.
The first time I made these was for a picnic. Friends loved ripping apart hot gözleme and scooping up cool yogurt sauce. Now, it’s the party snack everyone asks for when they visit.
Tasty Ingredients
- Olive oil: Gives the dough a rich flavor and helps those golden crisp spots Pick your favorite olive oil for a real flavor boost
- Lukewarm water: Gets everything mixing together and keeps dough tender Use water that feels barely warm to the touch
- Salt: Brings out the flavors A fine salt mixes in smooth
- All-purpose flour: Keeps dough chewy yet soft Use a good flour for best results
- Yellow onion: Adds sweet notes as it cooks Grab a crisp one
- Feta cheese: Classic tangy taste for the filling It’s best if you crumble it fresh and let extra brine drip off
- Aleppo pepper or pul biber: Gives a gentle heat with that Turkish chili kick Adds a little color too
- Black pepper: Freshly cracked is best for punchy flavor
- Baby spinach: The main veggie star and pairs perfectly with feta Choose leaves that look perky and green
- Good olive oil and freshly cracked pepper totally lift these up. I always buy feta in a block and crumble it myself for the tastiest filling.
Simple Step-by-Step Directions
- Serve:
- Dig in while warm or at room temp. It’s even better with a crunchy salad on the side for a real Turkish bite.
- Keep Warm and Brush:
- Once a gözleme is done, set it on a tray, brush with olive oil, and cover with a towel to keep it soft till you finish the lot.
- Cook the Gözleme:
- Heat a nonstick pan over medium-high. Cook one gözleme for a minute, then flip and do the other side. Flip again, doing about fifty seconds per side until it gets toasty with dark golden spots.
- Repeat for All:
- Pop finished gözleme under a towel on a tray. Repeat with the rest till they’re all stuffed and shut tight.
- Seal the Edges:
- Fold the blank side over so you get a half-moon shape. Press and pinch the edges to close them well. Dabbing your fingers with water helps make a tight seal.
- Fill the Gözleme:
- Spread about half a cup of your filling over half of the rolled-out dough, keeping a little space from the edge.
- Roll the Dough:
- Roll out each dough ball on a floured surface till it’s super thin and about ten inches wide. A nearly see-through dough gives you the best bite.
- Divide and Shape the Dough:
- After resting, split your dough into six equal balls. Keep each one covered under a towel so they don’t get crusty.
- Make the Filling:
- Toss together chopped spinach and onion, olive oil, salt, black pepper, plus the Aleppo pepper in a big bowl. Work it with your hands until the greens soften up. Add crumbled feta, taste for seasoning, stir, and cover.
- Knead and Rest:
- Move the dough onto a floured counter and knead for around three minutes till it smooths out and feels elastic. Pop it back in a bowl, drizzle with olive oil, cover with a wet towel, and let it relax for twenty minutes. This helps you roll it thin later.
- Prepare the Dough:
- Stir flour and salt in your biggest bowl, then poke a hole in the middle. Pour in olive oil and lukewarm water. Start mixing with your hands until you get a rough dough ball.
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Massaging the spinach mixture by hand really brings out the flavor and makes it tender. My favorite part is seeing the dough puff and turn golden in the pan. It always gives me that happy, homey feeling.
Storing Leftovers
To save extra gözleme, tuck them in a container with a tight lid and pop in the fridge for up to three days. To reheat, just dry-fry in a pan a couple minutes per side till crispy again. If you want to freeze them, let each flatbread cool, wrap in parchment, then stash in a freezer bag. Good for up to two months, just thaw and heat when you’re hungry.
Easy Ingredient Swaps
No Aleppo pepper? Use regular red chili flakes or even paprika. Want extra creamy filling? Try mixing in a little ricotta with your feta. Spinach can be swapped out for kale or cooked chard—change it up as you like.
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Ways to Eat
This flatbread’s awesome all by itself or teamed up with a chunky tomato cucumber salad. I put out bowls of Greek yogurt and some fresh lemon wedges for extras. Sprinkle on some parsley or dill for a fresh boost.
About This Tradition
Gözleme are rooted in Turkish village life—women would meet up and make these filled breads together. They’re classic street snacks, festival favorites, and family comfort food. You can stuff them with whatever’s handy, and that’s part of why folks across Turkey love them so much.
Frequently Asked Questions
- → Which flour should I use for the flatbread?
All-purpose flour works best here since it's stretchy but still holds up for thin rolling.
- → Can the spinach and feta mix be prepped ahead?
Totally, stir together spinach, chopped onion, and feta and keep it chilled until you need it—up to a day early works fine.
- → Can I swap in frozen spinach?
Sure—just let frozen spinach thaw, squeeze out the water, and use it in place of fresh.
- → How can I stop the flatbread from getting dry before it cooks?
Keep uncooked ones under a damp towel so they stay nice and soft as you assemble them.
- → What's the best way to warm up leftovers?
Pop them onto a nonstick skillet on medium and heat for a minute or two on each side so they're crisp again.
- → Any filling ideas besides spinach and feta?
Definitely! Try cooked ground meat, mashed potato, mushrooms, or even some other Turkish cheeses for a fresh spin.