Turkish Spinach Gozleme
Gozleme! Traditional Turkish savory breakfast flatbreads stuffed with tasty fillings of choice. Whenever you like meatless with spinach and feta cheese or with spiced meat and nuts… I made Turkish spinach Gozleme last morning and everyone asked for more!
This Turkish spinach Gozleme pastry is very easy to make and You're going to love this recipe! It's a savory breakfast, and it could be also served as light lunch or brunch.
How to make Turkish Spinach Gozleme Dough
Basically, Turkish Gozleme dough is mainly made of flour, yeast, salt and milk or yogurt.
In the first place add milk and 1/2 teaspoon of sugar into a large glass bowl and put it in the microwave oven for 1 minute. Then add instant yeast, when the milk temperature is about 50°C. Any hotter temperature could kill your yeast or any cooler temperature may not activate the yeast!
Let it rest for 5 minutes. Once the yeast is activated, add flour and knead the dough with hand. Cover it with a kitchen towel and let it rest for 30 minutes.
Filling Gözleme
I do Turkish Gözleme with meat and pinenuts, and also with spinach and feta cheese. So you can try both of these tasty fillings!
Firstly, Preheat large skillet. Wash spinach thoroughly with plenty of water using a colander. You don't need to remove stems. Drain and transfer to skillet. Cook spinach until wilted, but no more than 5 minutes. Make sure you don't overcook spinach. Stir constantly, keep an eye it doesn't burn. Set aside, allow to cool down, and then finely chop spinach.
Transfer finely chopped spinach in a bowl, add crumbled feta cheese, grated mozzarella cheese and pepper. You don't need to add salt, in fact feta cheese is already salty. Mix well and set aside.
Shaping Gozleme Flatbread
Once the dough doubles in its size. Lightly dust your surface with flour. Divide dough into eight parts, make eight small even balls and roll each ball into even squares. Spoon a filling on each in the center. Finally close up ends from both sides. Let it rest under cloth.
Preheat Tava pan on medium heat and cook Gozleme on the pan for about 5 minutes from every side. Brush with some cooking oil while you cooking Gozleme. Serve with lemon and Turkish red cabbage salad.
Do you like our Turkish Recipes? Check out some of our favorites:
- 1 lb package yeast
- 150 ml milk
- 1/2 tsp brown sugar
- 300 g flour
- 1 pinch salt
- 1 medium onion (finely chopped)
- 200 g cooked spinach
- 1 cup feta cheese (crumbled)
- 1 cup mozzarella cheese (grated)
- 1 pinch pepper
- Making Dough
Add milk and 1/2 teaspoon of sugar into a large glass bowl and put it in the microwave oven for 1 minute. Then add instant yeast into the bowl, when the milk temperature is about 50°C. Any hotter temperature could kill your yeast or any cooler temperature may not activate the yeast!
Let it rest for 5 minutes. Once the yeast is activated, add flour and knead the dough with a kitchen robot. Cover with a kitchen towel and let it rest for 30 minutes.
- Cook Spinach
Preheat large skillet. Wash spinach thoroughly with plenty of water using a colander. You don't need to remove stems. Drain and transfer to skillet. Cook spinach until wilted, no more than 5 minutes. Stir constantly, make sure it doesn't burn. Set aside, cool down, and finely chop.
- Filling
Add cooked spinach, crumbled feta cheese, and grated mozzarella cheese in a bowl. Mix well and set aside.
- Forming Dough
Once the dough doubles in its size. Lightly dust your surface with flour. Divide dough into eight parts, make eight small even balls and roll each ball into even squares. Spoon a filling on each in the center. Close up ends from both sides.
- Cooking Method
Preheat Tava pan on medium heat. Cook Gozleme on the pan for about 5 minutes from every side. Brush with some cooking oil.