Turkish Spinach Feta Flatbread (Print Version)
Crispy Turkish flatbread stuffed with savory spinach and creamy feta cheese filling
# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 2/3 cup lukewarm water
04 - 1 tablespoon olive oil
→ Filling
05 - 7 ounces fresh spinach, washed and chopped
06 - 5.3 ounces feta cheese, crumbled
07 - 1 small onion, finely chopped
08 - 1 tablespoon olive oil
09 - 1/4 teaspoon ground black pepper
10 - 1/4 teaspoon red pepper flakes (optional)
→ For Cooking
11 - 2 tablespoons olive oil or melted butter
# How-To Steps:
01 - In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the lukewarm water and olive oil, stirring until a rough dough forms. Transfer to a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic. Cover with a damp cloth and let rest for 20 minutes.
02 - While the dough rests, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 2 to 3 minutes until softened. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly, then stir in the crumbled feta cheese, black pepper, and red pepper flakes. Mix until evenly combined.
03 - Divide the rested dough into 4 equal portions. On a floured surface, roll each portion into a thin oval or rectangle approximately 1/8 inch thick.
04 - Place one quarter of the spinach and feta filling onto one half of each rolled dough piece, leaving a small border around the edges. Fold the dough over the filling to enclose it completely and press the edges firmly to seal.
05 - Heat a large skillet or griddle over medium heat. Lightly brush each gözleme with olive oil or melted butter on both sides. Cook for 2 to 3 minutes per side until golden brown and crisp.
06 - Remove from the pan, slice into portions, and serve immediately while hot.
# Expert Tips:
01 -
- The dough uses just four pantry staples and comes together without yeast or rising time, making it weeknight friendly.
- That golden, crispy exterior giving way to molten feta and wilted spinach is the kind of contrast that makes people close their eyes when they take a bite.
02 -
- If the dough springs back and refuses to roll thin, cover it and give it five more minutes to rest because relaxed gluten is the key to getting it paper thin without tearing.
- Squeezing the cooled spinach mixture in your hands before adding the feta removes excess moisture that would otherwise sog the dough from the inside.
03 -
- A heavy cast iron skillet holds heat more evenly than a thin pan, giving you consistent browning across the entire surface of each gozleme.
- Brushing the dough with butter instead of oil during cooking creates tiny blistered bubbles on the surface that are visually stunning and add an extra layer of crunch.