Spinach and Cheese Gozleme

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Combine the flour and salt in a large mixing bowl for the dough.

   Ongeveer 1 min

2. 2

   Gradually add the warm water and olive oil, mixing until a shaggy dough forms.

   Ongeveer 2 min

3. 3

   Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

   Ongeveer 7 min

4. 4

   Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rest for at least 30 minutes at room temperature.

   Ongeveer 30 min

   Tip van de kok: This resting period helps the gluten relax, making the dough easier to roll.

5. 5

   While the dough rests, prepare the filling: heat a tablespoon of olive oil in a large pan over medium heat.

   Ongeveer 1 min

6. 6

   Add the chopped onion and sauté until softened, about 3-4 minutes.

   Ongeveer 4 min

7. 7

   Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.

   Ongeveer 1 min

8. 8

   Add the roughly chopped spinach to the pan and cook until it wilts completely, about 3-5 minutes.

   Ongeveer 5 min

9. 9

   Remove the spinach mixture from the heat and let it cool slightly. Squeeze out any excess water from the spinach.

   Ongeveer 3 min

   Tip van de kok: Removing excess water prevents the gozleme from becoming soggy.

10. 10

    In a separate bowl, combine the cooled spinach mixture with the crumbled feta cheese, shredded mozzarella, and freshly ground black pepper.

    Ongeveer 2 min

11. 11

    Divide the rested dough into 4 equal pieces.

    Ongeveer 1 min

12. 12

    On a lightly floured surface, roll out one piece of dough into a very thin rectangle or oval, about 30x20 cm.

    Ongeveer 2 min

    Tip van de kok: Aim for a very thin dough, almost translucent.

13. 13

    Spread a quarter of the spinach and cheese filling over one half of the rolled-out dough, leaving a small border around the edges.

    Ongeveer 1 min

14. 14

    Fold the other half of the dough over the filling to create a half-moon or rectangular shape, gently pressing the edges to seal.

    Ongeveer 1 min

    Tip van de kok: Ensure the edges are well-sealed to prevent filling from escaping during cooking.

15. 15

    Heat a large dry griddle or non-stick pan over medium heat.

    Ongeveer 2 min

16. 16

    Lightly brush the top of the gozleme with olive oil before placing it on the hot griddle.

17. 17

    Cook for 3-5 minutes per side, or until golden brown and cooked through, brushing the second side with olive oil when flipping.

    Ongeveer 5 min

    Tip van de kok: Adjust heat as needed to prevent burning.

18. 18

    Once cooked, transfer the gozleme to a plate and immediately brush with melted butter.

    Tip van de kok: The butter adds flavor and keeps the crust soft.

19. 19

    Repeat with the remaining dough and filling.

    Ongeveer 8 min

20. 20

    Cut the gozleme into wedges and serve warm.

    Ongeveer 1 min