Gozleme is a popular Turkish street food that turns out to be easy and satisfying to make at home. This version uses a thin, soft dough filled with fresh spinach and salty feta, then seared on a hot pan until golden, creating a crisp exterior and juicy center.
The dough calls for 420 grams of white flour, 1 level teaspoon of salt, and 1 cup of water, or 240 ml. The filling combines 200 grams of roughly chopped spinach leaves, half a medium finely chopped onion, 100 grams of crumbled feta, and 1 level teaspoon of salt. For finishing, the pastry is brushed with 20 grams of melted butter or olive oil.
To prepare it, mix the flour, salt, and water, knead for a few minutes until smooth and soft, then cover and rest the dough for at least 30 minutes. While it rests, mix the filling ingredients until combined. Divide the dough into 4 to 8 pieces depending on the desired size, roll each piece very thin, add filling to one half, fold over, seal the edges, and press gently to spread the filling evenly.
Cook the stuffed breads on a large skillet over high heat for 3 to 4 minutes per side until nicely browned. Brush immediately with melted butter or olive oil and serve hot.
