Get ready to transport your taste buds to the bustling streets of Turkey with this mouthwatering Spinach and Feta Gozleme recipe that's about to become your new obsession! Imagine crispy, golden-brown flatbread stuffed with a creamy, herb-infused spinach and feta filling that's so delicious, you'll want to make it again and again. Whether you're looking for a quick lunch, a crowd-pleasing appetizer, or a unique dinner option, this gozleme recipe is your ticket to culinary adventure that's both simple to make and incredibly satisfying.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Turkish
Serves: 4 servings
Ingredients
- 200g fresh spinach, chopped
- 100g feta cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 4 flatbreads
- Salt and pepper to taste
Instructions
- Begin by washing the fresh spinach thoroughly under cold running water to remove any dirt or grit. After washing, chop the spinach into smaller pieces and set aside in a mixing bowl.
- In a separate bowl, crumble the feta cheese using a fork until it is finely crumbled. Add the crumbled feta to the bowl with the chopped spinach.
- Drizzle the olive oil over the spinach and feta mixture. Then, sprinkle in the dried oregano, and season with salt and pepper to taste. Mix all the ingredients together until well combined.
- Take one flatbread and place a generous portion of the spinach and feta filling in the center. Be careful not to overfill it, as this may make it difficult to seal.
- Fold the flatbread over the filling to create a half-moon shape. Press the edges together firmly to seal the gozleme. You can also crimp the edges with a fork for a decorative touch and to ensure they are well sealed.
- Repeat the filling and folding process with the remaining flatbreads and filling until all are prepared.
- Heat a large skillet or frying pan over medium heat. Once hot, lightly brush the surface with a small amount of olive oil to prevent sticking.
- Carefully place the first gozleme in the skillet. Cook for about 3-4 minutes on one side, or until it is golden brown and crisp. Use a spatula to check the underside for doneness.
- Once the first side is golden, flip the gozleme over and cook for an additional 3-4 minutes on the other side, ensuring it is cooked through and crispy.
- Remove the cooked gozleme from the skillet and place it on a plate. You can cover it with a clean kitchen towel to keep it warm while you cook the remaining gozleme.
- Repeat the cooking process for the remaining gozleme, adding more olive oil to the skillet as needed.
- Once all the gozleme are cooked, slice them into wedges and serve warm. They can be enjoyed on their own or with a side of yogurt for dipping.
Tips
- Moisture is Key: Make sure to thoroughly drain the chopped spinach to prevent your gozleme from becoming soggy. You can gently squeeze out excess water using a clean kitchen towel.
- Don't Overfill: Be careful not to overstuff your flatbread. Too much filling can make sealing difficult and cause the gozleme to tear during cooking.
- Get the Heat Right: Use medium heat when cooking to ensure a crispy, golden-brown exterior without burning the flatbread.
- Seal Tightly: Press the edges firmly and use a fork to crimp them for a perfect seal that keeps all the delicious filling inside.
- Serve Immediately: Gozleme is best enjoyed fresh and hot, right off the skillet. If you need to keep them warm, cover with a clean kitchen towel.
- Experiment with Variations: Feel free to add other herbs like fresh dill or mint, or include some sautéed onions for extra flavor.
- Dipping Sauce: Serve with a side of cool yogurt or tzatziki to complement the warm, crispy gozleme.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 12g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 25mg
