Who didn’t fall in love with the Turkish cuisine?!? I know I did…from the first time I visit this beautiful country.
So, for today I’ve picked a recipe for one of the most famous Turkish pastry filled with spinach an feta cheese – Gözleme.
For 7 servings you will need:
For the dough:
- 450 gr plain white flour;
- 15 gr dried yeast;
- 175 ml warm water;
- 1/2 ts. sugar;
- 2tbs yogurt;
- 2tbs olive oil.
For the filling:
- 200 gr of spinach;
- 200 gr feta cheese;
- 100 gr green onion;
- 2tbs olive oil;
- salt and pepper to taste.
We will begin with the dough. Dissolve the yeast into half of the warm water and add the sugar- set it aside for 5 to 10 minutes until it starts to bubble. Put the flour into a large bowl, add the salt and mix well. When the yeast starts to bubble add it to the flour and also add the yogurt. Continue to mix all the ingredients into a dough, adding the rest of the warm water and then the olive oil.
Knead the dough for several minutes until it no longer sticks to the hand and it turn smooth and elastic. Cover the bowl and let the dough rest in a warm place for 1 hour or until double it’s size.
Now, to prepare the filling cut fine the green onion, add it to a frying pan together with the 2 tbs of olive oil until it softens, then add the spinach. Steer well and let it fry until all the water (from the spinach) evaporates. Set aside, let it cool a bit then add the crumbled feta cheese. Mix well and add the pepper (and additional salt if necessary-given the fact that feta cheese is a bit salty). Now the filling is ready to use.
Place the dough to a working table sprinkled with flour and knead the dough into a large roll. Cut the dough into 7 pieces, and give them a round shape.
Now, with a rolling pin, roll each piece into a round shape, about half of cm (0.19 inch) thin. Put about 1 or 2 tbs of filling only on one half of the dough,spread it well, cover with the other half and seal it by pressing the margins.
Grease a pan or a grill with a little olive oil and cook until dark brown spots appear. Gently flip it on to the other side and cook as well.
Best served with Ayran aside.