Spinach and feta gozleme
Gozleme are Turkish stuffed flatbreads. The simple unleavened dough is made with flour, water and oil, stuffed with fillings such as spinach and feta, mushrooms, potato or spiced meat. For me, gozleme are a comfort food that reminds me of the Turkish restaurants in Sydney, and the market stalls where the flatbreads are charred on huge outdoor barbecues, served with lemon wedges.
In my book Family, I have a version made with a yoghurt dough, but I wanted to created one with a simpler dough of plain flour, water and olive oil.Â
I made this both with a store-bought gluten free flour mix and plain (all-purpose) flour and both work.Â
Gluten flours vary greatly in composition, and hence, result. The one I used here is mainly a combo of starches and rice flour (White Wings brand in Australia) so the result was quite crisp and light, with less chew. Cup4Cup is the brand I usually use in US, and it is would give a similar result.Â
Gluten free flours need hydration so resting it for 30 minutes after kneading is an important step to ensure the flour absorbs the moisture enough to feel supple.Â
Spinach and feta is a classic filling; but there is room to play around with the filling. The addition of mushroom to the spinach and feta is also common.Â
The lemon is usually enough for a topping, but if you wanted something heartier, serve with greek yoghurt (stir through garlic, herbs such as mint, dill or parsley and lemon for more flavour).Â
Spinach and feta gozleme
Ingredients
- 384 g gluten free plain or all-purpose (plain) flour
- 1/2 teaspoon salt
- 60 ml extra virgin olive oil, plus more for cooking
- 240 ml water (approximately), or more
- 1/2 to 1 lemon, cut into wedges
Spinach and feta filling
- 1 brown yellow onion, diced
- 4 cups spinach or finely torn kale leaves, or a mix
- 1/2 lemon
- sea salt and black pepper
- 1 block (170 to 200g / 6 to 7 ounces) feta, crumbled
Instructions
- To make the dough, place the flour, salt, olive oil in a bowl. Add about 1/2 the water and stir to hydrate the flour, adding more water as needed, just until it comes together into a cohesive dough. It should not be overly sticky.
- Place onto a lightly floured surface, and knead for a few minutes until smooth. Cover with plastic wrap and leave for 30 minutes.
- In a large bowl, add the spinach or kale leaves, onion, lemon juice and season with a pinch each of sea salt and black pepper. Add the feta and massage it into the leaves and onion, combining well. Taste and make sure you’re happy with the seasoning.
- Divide the dough into 4 equal pieces. On a lightly floured surface, roll the dough out into an 7 to 8 inch circle (bigger or smaller is okay too). Place a big mound of the filling onto one side, and fold the dough over, pressing it to form a semi circle (no need to seal). Repeat with the remaining dough.
- Heat a medium or large skillet (frying pan) on medium high heat. When hot, drizzle with olive oil, and carefully place a gozleme onto the hot surface, using a flexible spatula to press it onto the hot surface to encourage charring. Cook for 3 to 4 minutes until charred, and then flip it over and cook for another 3 to 4 minutes until the their side is cooked, with charred spots. Cook remaining gozleme.
- Cut into wedges, squeeze over some lemon juice and eat immediately.
