Gozleme Spinach and Cheese Flatbread
My Gozleme is a quick and easy cheese and spinach lunch option. It’s salty and tasty and freezes really well too!
Ingredients
Dough
- 2 1/2 cups (450 g) bread flour (see notes)
- 1 tsp salt
- 1 tsp sugar
- 3/4 cup (185 ml) warm water (see notes)
- 1/4 cup (60 ml) olive oil + extra to cook
Filling
- 10 cups (280 g) baby spinach (see notes)
- 1/2 brown onion, finely chopped
- 1 garlic clove
- 1 cup (250 g) mozzarella, freshly grated (see notes)
- 1 cup (250 g) feta cheese
- 1 egg
- 1 lemon
- 1 tbsp parsely, chopped
Instructions
Dough
- Add the flour, salt and sugar to a large mixing bowl. I used a stand mixer fitted with the dough hook, but you can do this by hand. Mix on low for 20 seconds to combine. Add the warm water and oil and mix until a smooth dough forms.
- Cover with plastic wrap and set aside to rest for 20 minutes.
Filling
- Add the baby spinach, brown onion, garlic, mozzarella, feta cheese and egg to a large mixing bowl and mix well to combine.
- Cut the dough into 4 even seized pieces. Roll each one into a ball and then roll out into a large rectangle piece about 30cm x 20cm.
- Add 1/4 of the spinach and cheese mixture on one half and then dab with a little water around the filling using your fingers. Fold the other half over the mixture then pinch the sides to seal. Use a fork to prick holes on top.
- Brush a hot frypan with some olive oil and place the Gozleme on top. Cook on each side for 3-4 minutes until golden spots appear.
- Take off, cut into 6 pieces. Drizzle with lemon and sprinkle with parsley before serving.
Notes
Storage
Gozleme can be stored in an airtight container for up to three days or wrapped in plastic wrap and stored in the freezer for up to a month. Simply thaw and heat on a frypan or 3 minutes on each side.
Bread flour
Bread flour is a high gluten flour that results in a chewier dough. Alternatively, you can use regular all-purpose flour.
Warm Water
Warm water is usually between 43 - 32C / 110 - 90F.
Spinach
Make sure your spinach leaves are washed and dried thoroughly! Excess water can make your Gozleme soggy.
Mozzarella
Make sure if you’re grating your own mozzarella, and I would recommend you would, make sure it’s a low moisture mozzarella otherwise you’ll end up with soggy Gozleme! A great alternative to mozzarella is Haloumi cheese!
Nutrition
Calories:410kcal | Carbohydrates:62g | Protein:16g | Fat:10g | Saturated Fat:6g | Polyunsaturated Fat:1g | Monounsaturated Fat:2g | Trans Fat:1g | Cholesterol:74mg | Sodium:1018mg | Potassium:157mg | Fiber:3g | Sugar:3g | Vitamin A:225IU | Vitamin C:15mg | Calcium:212mg | Iron:1mg
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