Lunch · 50 min · turkish

Spinach & Feta Gozleme

A Turkish lunch built around flour and water — on the table in 50 minutes.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Flour
• 1 cup Water
• 3 tbsp Olive oil
• 1 lb Spinach
• 1 cup Feta
• 1 Onion
• 1.5 tsp Salt

Steps

1. Mix the flour, water, 2 tablespoons of olive oil, and salt into a soft dough. Knead 8 minutes until smooth and elastic, then rest 30 minutes — rested dough rolls thin without fighting back.
2. Wilt the spinach in a dry hot pan until just collapsed, then squeeze it completely dry. Wet spinach makes a soggy gozleme; wring it like you mean it.
3. Chop the spinach and mix with crumbled feta and finely diced onion. Season boldly — the filling should taste slightly too salty on its own, since the plain dough mellows it.
4. Divide the dough into 4 balls and roll each into a thin 10-inch round. Spread filling over half, fold the other half over, and press the edges firmly to seal.
5. Cook in a dry hot skillet or on a griddle, 3 to 4 minutes per side, until blistered and golden. Brush lightly with olive oil as it comes off the heat.
6. Cut into wedges and serve hot with lemon wedges — the squeeze of acid wakes up the whole thing.

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