Turkish Gözleme with Spinach, Feta, and Aleppo Pepper Recipe

Introduction

Gözleme is a traditional Turkish flatbread stuffed with a flavorful mixture of spinach, onions, and feta cheese. Crisply cooked on a skillet, it’s a delightful savory treat perfect for a quick meal or snack.

Ingredients

• 3 1/3 cups (473 grams) all-purpose flour
• 1 teaspoon salt
• 1 cup lukewarm water
• 3 tablespoons olive oil, plus more for brushing
• 4 packed cups roughly chopped baby spinach leaves
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 teaspoon Aleppo pepper (or pul biber, or more to taste)
• 1 cup drained and crumbled feta

Instructions

1. Step 1: Sift the flour into a large mixing bowl. Make a well in the center and sprinkle in the salt. Add lukewarm water and 3 tablespoons of olive oil to the well. Using clean hands, gradually mix the flour into the liquid to form a rough, shaggy dough.
2. Step 2: Dust a countertop with flour and knead the dough for 2 to 3 minutes until smooth and semi-firm. Place it in a bowl, drizzle with olive oil, cover with a damp towel, and let rest for 20 minutes.
3. Step 3: In a large bowl, combine the chopped spinach and onion. Add 2 tablespoons olive oil, salt, black pepper, and Aleppo pepper. Mix well.
4. Step 4: Massage the seasoning into the vegetables with your hands to soften and infuse flavors. Stir in crumbled feta and adjust seasoning if needed. Cover and set aside.
5. Step 5: Divide the rested dough into 6 equal pieces. Roll each into a ball, place back in the bowl, and cover with a damp towel to prevent drying.
6. Step 6: On a floured surface, roll out each dough ball into a thin circle about 10 1/2 inches in diameter. It may spring back at first—keep rolling until very thin.
7. Step 7: Spread about 1/2 cup of the filling evenly over one half of each circle, leaving a small gap around the edges.
8. Step 8: Fold the empty half over the filling to create a half-moon shape. Press edges firmly to seal, using a little water on fingers if needed.
9. Step 9: Place sealed gözleme on a tray without touching. Cover with a clean towel to keep them moist. Repeat with remaining dough and filling.
10. Step 10: Heat a large non-stick pan over medium-high heat. Cook each gözleme dry for about 1 minute per side, then flip more frequently, about every 45 seconds, until golden brown patches appear and it’s cooked through.
11. Step 11: Transfer cooked gözleme to a clean tray and brush both sides with olive oil. Cover with a clean towel to keep warm and moist.
12. Step 12: Serve warm or at room temperature, alone or with a fresh salad. Afiyet Olsun!

Tips & Variations

• Use a mix of herbs like parsley or dill in the filling for added freshness.
• Try substituting the spinach with cooked and drained Swiss chard or kale.
• For a spicier kick, increase the amount of Aleppo pepper or add a pinch of chili flakes.
• Brush the cooked gözleme with melted butter instead of olive oil for a richer flavor.

Storage

Store leftover gözleme in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a warm oven to preserve crispiness. Avoid microwaving as it can make the bread soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to a day in advance. Keep it covered tightly and refrigerated, then bring it to room temperature before rolling out.

What can I use instead of feta cheese?

Ricotta, goat cheese, or a mild crumbly cheese like cotija can work well as alternatives to feta in the filling.

Turkish Gözleme with Spinach, Feta, and Aleppo Pepper Recipe

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Traditional Turkish Gözleme is a savory flatbread stuffed with a flavorful mixture of spinach, onions, Aleppo pepper, and feta cheese. Made from a simple homemade dough rolled thin and cooked in a skillet until golden with pockets of melted filling, this recipe offers a delicious, easy-to-make dish perfect as a snack, appetizer, or light meal.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 6 gözleme 1x
• Category: Flatbread, Snack, Appetizer
• Method: Stovetop
• Cuisine: Turkish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 3 1/3 cups (473 grams) all-purpose flour
• 1 teaspoon salt
• 1 cup lukewarm water
• 3 tablespoons olive oil, plus more for brushing

Filling

• 4 packed cups roughly chopped baby spinach leaves
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 teaspoon Aleppo pepper (or pul biber, or more to your liking)
• 1 cup drained and crumbled feta cheese

Instructions

1. Combine the dough ingredients: Sift the flour into a large bowl, add salt, then create a well in the center. Pour in lukewarm water and olive oil. Incorporate flour into the liquid with clean hands until a rough, shaggy dough forms.
2. Knead the dough: Dust your countertop with flour, turn dough out, and knead for 2 to 3 minutes until smooth and semi-firm. Place dough in a bowl, drizzle with olive oil, cover with a damp towel, and rest for 20 minutes for gluten to relax.
3. Make the filling: In a large mixing bowl, combine spinach and chopped onions. Add olive oil, salt, freshly ground black pepper, and Aleppo pepper. Mix well to season the vegetables.
4. Massage the filling: Using your hands, gently massage the spinach and onions to soften and infuse with the seasoning. Add crumbled feta, mix thoroughly, then cover and set aside.
5. Shape the dough: On a floured surface, divide the rested dough into 6 equal pieces. Roll into balls and keep covered with a damp towel to prevent drying.
6. Roll the dough: Take each ball and roll it out on a lightly floured surface into a very thin circle about 10 1/2 inches in diameter. Work patiently as the dough may spring back initially.
7. Fill the gözleme: Spread about 1/2 cup of the spinach and feta filling evenly over one half of the dough circle, leaving a 0.8-inch margin around the edges.
8. Seal the gözleme: Fold the empty half over the filling to form a half-moon. Pat gently to remove air pockets and press edges firmly together, using a little water on your fingers to help seal.
9. Repeat: Place the sealed gözleme on a tray without touching others. Cover with a clean towel to prevent drying. Continue with remaining dough balls and filling.
10. Cook the gözleme: Heat a large non-stick skillet (about 11 inches diameter) over medium-high heat. Place one gözleme in the dry pan and cook for 1 minute. Flip and cook the other side for 1 minute. Flip again and cook for 45-50 seconds until light brown circles appear, then flip and cook another 45 seconds until golden and cooked through.
11. Keep covered as you finish: Transfer cooked gözleme to a tray, brush both sides with olive oil, and cover with a towel to keep moist while cooking the rest.
12. Serve: Serve warm or at room temperature alone or with a refreshing salad. Enjoy your Turkish Gözleme – Afiyet Olsun!

Notes

• Rolling the dough very thin is crucial for proper cooking and texture.
• Aleppo pepper can be substituted with pul biber or mild crushed red pepper flakes.
• Use a large non-stick pan for even cooking without sticking.
• Brushing cooked gözleme with olive oil keeps them moist and adds flavor.
• Resting the dough allows gluten relaxation, making rolling easier.
• Gözleme can be eaten warm or at room temperature.

Keywords: Turkish Gözleme, spinach flatbread, feta cheese flatbread, savory stuffed flatbread, Turkish snack, traditional Turkish recipe, easy flatbread recipe