Home Gözleme with Spinach Filling
Can be prepared with ready sold phyllo sheets (yufka in Turkish) too.
Servings 6 servings
Calories 550kcal
Ingredients
Dough
- 300 millilitres water
- 600 grams flour
- 1 tablespoon olive oil
- 1 teaspoon salt
Filling
- 300 grams spinach chopped
- 50 grams cheese grated
- 1 onion chopped
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1-2 garlic cloves minced
Cooking
- vegetable oil to grease the skillet
Instructions
- Pour the flour into a kneading bowl. Make a well and pour most of the water in the middle. Add also the olive oil in the middle. Sprinkle the salt on the flour.
- Start mixing with a spatula. When the flour is mixed with all the ingredients and starts looking less sticky start kneading with your hands.
- Add more water if too stiff. Add more flour if too sticky.
- Knead for about 2-3 minutes until the dough turns into a smooth, soft, non-sticky ball.
- Cover with a clean kitchen towel and set aside and meanwhile start preparing the filling.
- Rinse well the spinach. Pat dry with a paper towel if necessary.
- Add all the filling ingredients into a mixing bowl. Gently mix without squeezing the spinach leaves.
- Cut the dough into large lemon pieces. Turn each piece into a small ball.
- Then, turn each ball into a tea plate sized round phyllo sheet by sprinkling with flour and using a rolling bin. Make each sheet as flat and thin as possible. Try not to use too much additional flour. If you do, just shake off the excess flour before adding the filling.
- Place some filling on a filo leaving out about 1-2 centimeters on the sides. Cover with another phyllo sheet on top and firmly close the sides by pressing down with your hands or using a fork.
- Cook in a non-stick skillet, over medium heat, switch sides when one side is cooked. Will be ready very quickly. Continue till all is finished. Enjoy
Notes
Gözleme is such a treat that you can have it literally any time of the day even for breakfast, lunch or tea time. The variety of fillings are very helpful. You can use cheese for the mornings, ground beef or spinach for lunch time. Another good point about gözleme is you can eat it cold or warm. Once cooked, you can freeze it or keep it in the fridge for 2-3 days.