Turkish Spinach Gözleme - Traditional Flatbread with Spinach Filling
Ispanaklı Gözleme
These tender, flaky flatbreads are filled with seasoned spinach and cheese, creating a perfect balance of earthy greens and creamy richness. The golden, crispy exterior gives way to a warm, savory filling that's both satisfying and comforting. This beloved Turkish street food makes an excellent lunch, light dinner, or picnic meal.
Ingredients
Instructions
-
Make the dough
Mix flour and salt in a large bowl. Add warm water and olive oil, then knead for 8-10 minutes until smooth and elastic. The dough should feel soft and slightly sticky but not wet. Cover with damp cloth and rest for 30 minutes. Do not add more flour if it feels slightly sticky.
-
Prepare spinach filling
Wash and roughly chop fresh spinach into 2cm pieces. Finely dice onion and mince garlic. Heat 1 tbsp olive oil over medium heat for 1 minute. Add onion and cook for 4-5 minutes until softened. Add garlic and cook 1 minute until fragrant. Do not let garlic burn or it will taste bitter.
-
Cook the spinach
Add spinach to the pan over medium-high heat and cook for 3-4 minutes, stirring constantly until wilted and most liquid evaporates. The spinach should be bright green and tender. Season with salt, pepper, and red pepper flakes. Remove from heat and let cool completely. Do not skip cooling or the cheese will melt prematurely.
-
Finish the filling
Crumble white cheese into small pieces and finely chop fresh dill. Mix cooled spinach with cheese and dill until evenly combined. Taste and adjust seasoning. The mixture should be moist but not watery. Do not overmix or the cheese will become mushy.
-
Roll the dough
Divide dough into 4 equal pieces. On lightly floured surface, roll each piece paper-thin into 25cm circles. The dough should be translucent enough to read through. Work quickly and keep unused portions covered. Do not use too much flour or the gözleme will be tough.
-
Fill and fold
Place quarter of the filling on half of each circle, leaving 2cm border. Fold dough over filling and press edges firmly to seal. Use a fork to crimp edges decoratively. The filling should be evenly distributed but not overpacked. Do not stretch the dough or it will tear during cooking.
-
Cook the gözleme
Heat a large non-stick pan or griddle over medium heat for 2 minutes. Brush with melted butter and cook each gözleme for 3-4 minutes per side until golden brown with darker spots. They should sound crispy when tapped. Do not use high heat or the outside will burn before the inside heats through.
Tips
Cooking Tips
Roll the dough as thin as possible for the most authentic texture - you should almost be able to see through it. Keep the cooked gözleme warm in a low oven wrapped in a clean kitchen towel.
Alternatives
Substitute white cheese with crumbled feta or cottage cheese for different flavors. You can replace fresh spinach with frozen spinach that's been thawed and thoroughly drained.
Serving & Storage
Serve immediately while hot with Turkish yogurt, lemon wedges, and fresh tomatoes. Store leftovers wrapped in foil in the refrigerator for up to 2 days and reheat in a dry pan over medium heat.
Leave a Comment