SPINACH AND FETA GOZLEME
These moreish Turkish gozleme consist of savoury homemade flatbreads stuffed full of spinach and feta, then panfried until golden. Serve with lemon wedges and a corn salad.
Spinach and feta is one of my favourite combinations. It’s even more irresistible encased in homemade flatbreads!
I’ve included brown rice flour in the dough (always trying to squeeze in more wholegrains!) but you can use all plain flour if you prefer. If the dough is a little dry, add a touch more water (conversely, if it is too sticky, add more flour).
If you’re quick enough, you can make the remaining two gozleme while the first ones cook (instead of making them all at once). This saves a bit of time and bench space!
These spinach and feta gozleme would also be great on colder evenings served with a big bowl of this creamy tomato soup.
SPINACH AND FETA GOZLEME
These moreish Turkish gozleme consist of savoury homemade flatbreads stuffed full of spinach and feta, then panfried until golden. Serve with lemon wedges and a corn salad.
Ingredients
DOUGH
- 1 1/2 cups plain flour (225g)
- 2/3 cup brown rice flour (80g)
- 6 Tbsp olive oil, divided
- 2/3 cup water (160ml)
- 1 tsp salt
FILLING
- 200 g baby spinach (7oz)
- 1 egg
- 150 g feta (5.3oz)
- 1 cup grated cheddar or Colby (100g)
- 2 Tbsp pinenuts
- 1 tsp dried oregano
SALAD
- 1 capsicum (any colour)
- 1 avocado
- 1 shallot
- 150 g cherry tomatoes (5.3oz)
- 400 g can whole corn kernels, drained (14oz)
- 1 lemon
Instructions
MAKE DOUGH
Mix flours, 5 tablespoons oil, water and salt in a large bowl. Remove from bowl and knead dough until smooth and elastic (kneading by hand worked better for me than an electric mixer with dough hook). Place back in bowl, cover and rest for 20 minutes.
PREPARE SPINACH AND MAKE SALAD
Meanwhile, place spinach in a large microwave-safe bowl and microwave for 40-50 seconds, until starting to wilt. Leave to cool while you make salad.
Dice capsicum and avocado. Finely dice shallot. Halve tomatoes. Place in a salad bowl with corn and season with salt and pepper. Cut lemon into wedges.
MAKE FILLING
Whisk egg with a fork. Add egg, crumbled feta, cheddar/Colby, pinenuts and oregano to spinach. Season generously with cracked pepper and mix well.
MAKE GOZLEME
Divide dough into four pieces. Lightly dust your work surface with flour, if needed (I found I didn’t need to and the end result was nicer without it). Roll out one piece of dough into a large circle or rectangle (pastry should be thin). Spread filling over one half then fold other half over to enclose. Press out any excess air and seal the edges well (trim these if needed). Repeat with remaining pieces of dough.
Heat 1/2 tablespoon oil in each of two large frying pans (if possible) on medium-high. Add a gozleme to each pan and cook for 3 minutes each side, pressing down gently, until golden and crisp. Remove onto a wire rack and cook remaining gozleme.
SERVE
Cut gozleme into smaller pieces and serve with salad and lemon wedges to squeeze over the meal.
Recipe Notes
WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: Swap plain flour for plain gluten-free flour.
INGREDIENT SWAPS / NOTES: If you don’t have brown rice flour you can use all plain flour.
STORING AND REHEATING: Store gozleme and salad separately. Gozleme are best reheated in a frying pan, toasted sandwich maker or in the oven.
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4 Comments
We loved this one! My son made the dough as he’s really good at it
So pleased to hear you loved this one, and that your son was able to get involved too 😊 thanks Jenny!
Salad delicious and very easy to make. Filling tasty and easy to make too. Not sure I got the flatbread right. I was a little top heavy with the brown rice flour because I didn’t quite have the 11/2 cups of GF flour. I knew it wasn’t right as it didn’t fit the description of smooth and elastic. Any way it ended up a bit thick and crunchy…. but I will try it again….or I may cheat and buy the flatbread ! Because it was a very tasty quick meal… well done Josie.
Thanks for your comments Denise and Robbie! Glad you enjoyed this meal 😊 The dough for the gluten-free version won’t be as elastic (it’s more pastry-like) but should still give a crisp, light result.