Strongly squeeze dry spinach
Even little excess water makes the thin flak sticky and can open the seam. The cooled filling should be almost dry.
Turkish Recipe
Gözleme with spinach and feta
A simple, unstemmed dough rests before the thin roll out. Spinach is briefly collapsed and completely cooled to keep the flats crispy.
Total time
1 hr 15 min
Calories
610 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Turkish Pan Flakes with Spinach Cheese Filling
Gözleme are baked on a hot plate or in a heavy pan. The unleavened dough consists only of flour, water, salt and some oil and must rest after kneading. Spinach is cooked briefly for the filling and then thoroughly squeezed dry. This step is decisive: too much moisture softens the thin dough and makes turning difficult. Feta, parsley and Pul biber only come into the cooled mass. The finished flatbreads are coated with butter and served directly.
Mediterranean Cuisine
Breakfast
Vegetarian Dinners
Lunch
Recipe
Gözleme with spinach and feta
Gözleme are thin Turkish flaks from the pan, here with a dry filling of spinach, feta, onions, parsley and pul biber.
Ingredients
4 servings
Method
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1
Knead Elastic Paste
Mix flour with a teaspoon of salt. Add water and a tablespoon of olive oil and knead for 8 minutes until the dough is smooth and soft, but not sticky.
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2
Leave the batter to rise
Divide the dough into eight equal sized balls, spread thinly with oil and leave to rest for 30 minutes.
-
3
Cook spinach filling
Heat the rest of the olive oil. Heat the onion softly for 5 minutes, add garlic briefly and allow spinach to collapse in proportion.
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4
Filling completely dry
Place spinach mixture in a sieve, let cool and then squeeze very strongly. Chop coarsely and mix with feta, parsley, pul biber, pepper and little salt.
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5
Roll out the dough thinly
Roll out a dough ball on a slightly floured surface to a thin circle of about 30 cm. Keep the remaining balls covered.
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6
Fill and close Flades
Spread one eighth of the filling over one half and leave the edge free of 2 cm. Fold over the other half of the dough, remove air and squeeze the edge firmly.
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7
Bake in a dry pan
Preheat heavy pan or grill plate strongly. Bake Gözleme without additional fat per side for 2 to 3 minutes until brown spots are created and the dough is cooked.
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8
Keep warm and soft
Sprinkle the ready goozle thinly with butter and stack under a clean cloth. Serve warm with lemon wedges.
Kitchen know-how
Tips for Gözleme with spinach and feta
Roll dough evenly thin
Thick spots remain dough, while thin areas are already browning. Turn the ball from the center to the outside and roll out.
Variations
How to adapt this recipe
Replace spinach with 600 g boiled, coarsely stamped potatoes and season with feta, parsley, pul biber and onions.
Fry 500 g of minced meat with onions dry and let cool completely. Leave out feta and add parsley and paprika.
Nutrition per serving
610kcal
74.0 gCarbohydrates
24.0 gProtein
24.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Gözleme with spinach and feta
Not necessarily. Many variants use a simple undecided dough. The rest time relaxes it anyway and facilitates thin rolling out.
The dough became too thin in one place, the filling is too wet or the flatten too full. Thin, but evenly roll and fill sparingly.
Yes. Fully thaw and squeeze dry particularly strongly. About 500 g of thawed leaf spinach replace 700 g of fresh spinach.
Apply thinly with butter and stack under a cloth. So they remain flexible without sweating too much in a closed can.
Just for a short time, because the filling softens the dough. Cool better dough and filling separately and put together just before baking.
Keep cooking