Spinach and Feta Gözleme

Method

1. 1

   Make the dough

   Mix the flour and salt in a bowl. Stir in the warm water and 2 tablespoons olive oil, then knead on a lightly floured surface for 8 minutes, until smooth and elastic.

2. 2

   Rest the dough

   Cover the dough and leave it for 30 minutes.

3. 3

   Mix the filling

   Combine the spinach, feta, parsley and black pepper. Squeeze the mixture gently if the spinach is very wet.

4. 4

   Shape the gözleme

   Divide the dough into 4 pieces. Roll each piece into a thin circle about 25 cm wide.

5. 5

   Fill and seal

   Spread a quarter of the filling over one half, leaving a 2 cm border. Fold the other half over and press the edges firmly to seal.

6. 6

   Heat the pan

   Heat a large dry frying pan over medium heat for 2 minutes, until a drop of water sizzles on contact.

7. 7

   Cook the first side

   Cook one gözleme for 3 to 4 minutes, until the underside has brown spots and the dough looks dry around the edges.

8. 8

   Cook the second side

   Turn the gözleme and cook for 3 to 4 minutes over medium heat, until browned in spots and crisp, with the filling hot throughout.

9. 9

   Finish and serve

   Brush the hot gözleme lightly with the remaining olive oil. Cook the remaining pieces in the same way, reheating the pan over medium heat as needed. Cut into wedges and serve hot.

Tips

• Add water a teaspoon at a time if the dough feels dry; soft dough rolls thinly without cracking.
• Keep the filling away from the edge when shaping.
• If the gözleme colours too quickly, lower the heat so the centre has time to warm.

Swaps

• Use coriander instead of parsley.
• Use crumbled soft goat’s cheese instead of feta.

Storing

Store leftovers in an airtight container in the fridge for up to 2 days and reheat in a dry frying pan until hot.