Spinach and cheese gozleme (Turkish pastry)

Spinach and cheese gozleme

I love Turkish food. I spent my young student days working in a Turkish restaurant, where I made minimum wage but got as much food as I could eat. I loved it and my experience working there still influences my cooking today. Gozleme (Goz-leh-meh) are delicious pastries filled with all sorts of gooey filling. Variations on the filling include spinach and cheese, potatoes, minced meat, really anything you want. I chose spinach and cheese, which is always a tasty combination, for these ones.

You could use fresh spinach but I chose to use frozen as it was much more budget-friendly. Don’t be afraid to use the scales in the supermarket to weigh those bunches of fresh spinach and work out the cost per kilo.

The dough should rest overnight, but you can rest it for a few hours (like I did) and it will still turn out okay. They are best cooked on a flat plate of a barbeque, but if you’re in a pinch they can be cooked in a large frying pan.

Spinach and cheese gozleme (Turkish pastry)
Cuisine: Turkish
Serves: 4
  • 3 cups plain flour
  • 1 tsp salt
  • 1 cup warm water
  • ⅜ cup olive oil
  • 250g (9oz) frozen spinach, thawed
  • 200g (7oz) feta cheese, crumbled
  • 100g (3.5oz) ricotta cheese, crumbled
  • 1 onion, diced
  • 1 tsp chilli flakes (optional)
  • Lemon wedges, to serve
  1. Sift flour and salt into a bowl. Make a well in the middle and add the water and 1½ tablespoons of oil.
  2. Mix until a dough is formed. Turn the dough out onto a floured surface and knead until smooth and elastic (about 10 minutes).
  3. Place the dough back into the bowl and cover to rest. It is best to rest overnight, but I rested it for four hours and it was okay.
  4. Thaw the frozen spinach and squeeze out the liquid. Mix the spinach with the crumbled feta and ricotta cheeses, chilli flakes and diced onion.
  5. Divide the dough into four potions. Roll out one portion on a floured surface until it is roughly a 45 x 20cm (18 x 8in) rectangle.
  6. Top one half of the rolled out dough with one quarter of the spinach mixture, leaving a border around it. Fold dough in half to enclose the filling. Seal the edges with the rolling pin. Repeat with remaining three dough portions.
  7. Heat a barbeque flat plate or a large frying pan to medium heat. Drizzle with oil and cook the gozleme for around five minutes on each side, until golden brown.
  8. Cut into slices, squeeze lemon juice over, and enjoy.



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