Gozleme with spinach and feta — tasty and flavorful. I must confess I’ve recently become obsessed with Turkish series; I watch them in the afternoon while working at my PC. And because I’m always very curious, I’m also curious about Turkish food. After preparing the Turkish Borek today I want to tell you about another delicious and tempting recipe. A kind of thin flatbread stuffed with spinach and feta. It is very similar to the cassone romagnolo even if the filling is typical of Turkish tradition. The dough is really simple to prepare, only flour, water and oil for an elastic dough to roll out very thin. The stuffed Turkish flatbread is simply cooked in an oiled pan without turning on the oven and I’ll soon try other fillings to vary it. Don’t miss the recipe for Puff Pastry Squares with Filling and the recipe for Borek with meat. Let’s run to the kitchen and prepare together the best Turkish flatbreads you’ve tasted
AND DON’T MISS THESE RECIPES TOO:
- SAVORY PIE WITH POTATOES, SPECK AND ZUCCHINI and dinner is saved
- SAVORY PIE WITH ONIONS AND SPECK the tastiest and most flavorful savory pie
- PHYLLO SWIRLS WITH RICOTTA AND SPINACH simple, tasty and DELICIOUS
- PUFF PASTRY SWIRL WITH FETA AND CHERRY TOMATOES a special savory pie
- SAVORY PIE WITH PHYLO DOUGH with a ricotta and spinach filling
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 252.34 (Kcal)
- Carbohydrates 24.84 (g) of which sugars 0.72 (g)
- Proteins 8.63 (g)
- Fat 13.87 (g) of which saturated 4.65 (g)of which unsaturated 1.63 (g)
- Fibers 1.58 (g)
- Sodium 364.32 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Flatbreads with Spinach and Feta
- 1 3/4 cups all-purpose flour (Type 0)
- 3 1/3 tbsp extra virgin olive oil
- 1/2 cup water
- to taste salt
- 1 2/3 cups spinach, cooked (microwaved)
- 7 oz feta cheese
- to taste extra virgin olive oil
What you need
- Rolling pin
- Frying pan
How to prepare Gozleme with spinach and feta
First of all prepare the dough. You can use a stand mixer or simply a bowl and a fork as I did. Pour the water and the extra virgin olive oil into a bowl. Add the flour little by little while mixing with a fork, and add a small pinch of salt.
Mix first with the fork, then knead with your hands to obtain a soft but not sticky dough. Cover the bowl with a cloth and let the dough rest for 20 minutes at room temperature.
While the dough rests, prepare the filling. I used frozen spinach that I cooked in the microwave at 750 W for 6 minutes, but if you prefer you can cook them in a pan or steam them. Roughly chop the spinach on a cutting board with a knife. If you prefer them finer you can chop them in a food processor. I did not add salt because feta is quite salty.
Take the dough back and divide it into 6 pieces of more or less the same size. Roll out each piece on a floured surface with a rolling pin to form a very thin circle of dough. The dough is quite elastic. Prepare all the discs in the same way. Divide the spinach over half of each dough disc. Crumble the feta on top. Brush the edges all around with oil.
Fold each disc in half and press all around to seal; I helped myself with the tines of a fork. Brush the bottom of a 24-26 cm (9 1/2 – 10 1/4 in) diameter pan with oil. Let it heat and then cook the Turkish flatbreads in it, first on one side for 2 minutes over medium heat and then on the other side.
See you tomorrow with a new recipe. A hug, Loredana
Loredana’s Tips
The recipe foresees cooking in a pan but if you prefer you can bake the stuffed flatbreads in the oven at 356°F, placing them on an oiled baking tray or lined with parchment paper and brushing their surface with oil.
Don’t miss the recipe for Puff Pastry Squares with Ricotta and Spinach
