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1 teaspoon dried oregano
½ teaspoon ground black pepper
2 tablespoons olive oil
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For Cooking:
Additional olive oil or butter for greasing the skillet
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Optional Garnish:
Fresh dill or parsley, chopped
Lemon wedges
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Directions:
1. Prepare the Dough:
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt.
Add Wet Ingredients: Make a well in the center of the flour mixture and add the olive oil and warm water.
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Knead the Dough: Mix until the dough begins to come together. Transfer to a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
Rest the Dough: Place the dough back in the bowl, cover with a clean kitchen towel, and let it rest for at least 15 minutes. This resting period makes the dough easier to roll out.
2. Prepare the Filling:
Sauté Onions and Garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
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Add Spinach: Add the chopped fresh spinach to the skillet. Cook until wilted and any excess moisture has evaporated. If using frozen spinach, ensure it’s thoroughly drained before adding.
Combine with Feta: Remove the skillet from heat and let the spinach mixture cool slightly. Stir in the crumbled feta cheese, dried oregano, and ground black pepper. Mix well to combine all ingredients evenly. Taste and adjust seasoning if necessary. Set aside.
3. Assemble the Gözleme:
Divide the Dough: On a lightly floured surface, divide the rested dough into 4 equal portions. Roll each portion into a ball and let them rest for a few minutes.
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Roll Out the Dough: Using a rolling pin, flatten each dough ball into a thin circle or oval, about 1-2 mm thick. Aim for an even thickness to ensure uniform cooking.
Add the Filling: Spoon a generous amount of the spinach and feta filling onto one half of each dough circle, leaving a small border around the edges.
Fold and Seal: Fold the dough over the filling to create a half-moon shape. Press the edges firmly with your fingers or a fork to seal, ensuring the filling is enclosed and the gözleme won’t open during cooking.
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4. Cook the Gözleme:
Heat the Skillet: Heat a large non-stick skillet or griddle over medium heat. Add a small amount of olive oil or butter to lightly grease the surface.
Cook the Gözleme: Place one or two gözleme in the skillet, depending on the size of your pan. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning while ensuring the dough cooks through.
Repeat: Continue cooking the remaining gözleme, adding more oil or butter to the skillet as needed.
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5. Serve:
Garnish: Transfer the cooked gözleme to a serving platter. Garnish with freshly chopped dill or parsley and serve with lemon wedges on the side for an extra burst of flavor.
Accompaniments: Enjoy the gözleme warm, either on their own or with a side of yogurt, a fresh green salad, or your favorite dipping sauce.
Serving Suggestions:
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With Yogurt: Serve with a side of plain Greek yogurt or tzatziki for a creamy contrast.
As a Sandwich: Slice the gözleme in half and use them as a filling for sandwiches or wraps with added greens and a drizzle of tahini.
With a Fresh Salad: Pair with a crisp green salad dressed with a lemon vinaigrette to balance the richness of the pancakes.
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Garnished with Fresh Herbs: Sprinkle extra fresh dill or parsley over the top for added freshness and color.
With Lemon Wedges: A squeeze of fresh lemon juice enhances the flavors and adds a zesty brightness to each bite.
Cooking Tips:
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Prevent Sogginess: Ensure the spinach is thoroughly drained before adding it to the filling to prevent the gözleme from becoming soggy.
Even Rolling: Roll the dough as thinly as possible without tearing to achieve a crispy texture.
Sealing Properly: Press the edges firmly to seal the gözleme, preventing the filling from leaking out during cooking.
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Temperature Control: Maintain medium heat to allow the dough to cook evenly and achieve a golden-brown crust without burning.
Make Ahead: You can prepare the dough and filling ahead of time. Assemble and cook the gözleme just before serving for the best texture.
Nutritional Benefits:
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Spinach: High in vitamins A, C, and K, as well as iron and antioxidants, supporting immune health and bone strength.
Feta Cheese: Provides calcium and protein, essential for bone health and muscle maintenance.
Whole Grains: All-purpose flour offers carbohydrates for energy. For a healthier option, substitute with whole wheat flour.
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Healthy Fats: Olive oil contributes to heart-healthy monounsaturated fats.
Protein: Eggs in the filling add a good source of protein for muscle repair and growth.
Dietary Information:
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Vegetarian: Yes
Gluten-Free: No, due to all-purpose flour. Use a gluten-free flour blend to make it gluten-free.
Dairy-Free: No, unless using a dairy-free feta alternative. Omit or substitute the feta cheese to keep it dairy-free.
Nut-Free: Yes
Low-Carb: Not low-carb due to the flour in the dough, but portion control and using whole wheat or low-carb flour alternatives can help manage carbohydrate intake.
Nutritional Facts (per serving, approximate):
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Calories: 350 kcal
Protein: 12g
Carbohydrates: 35g
Fat: 18g
Fiber: 4g
Sugar: 3g
Sodium: 700mg
Note: Nutritional values may vary based on specific ingredients used.
Storage:
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Refrigeration: Store leftover gözleme in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to maintain crispiness.
Freezing: Freeze the assembled but uncooked gözleme on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months. Cook directly from frozen, adding a few extra minutes to the cooking time.
Reheating Tips: To retain crispiness, reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.
Why You’ll Love This Recipe:
Deliciously Crispy: Achieve the perfect balance of crispy exterior and tender, flavorful interior.
Nutritious and Wholesome: Packed with fresh vegetables and protein-rich feta, making it a healthy meal option.
Versatile: Easily adaptable with different fillings such as mushrooms, potatoes, or cheese blends to suit your taste.
Easy to Make: Simple ingredients and straightforward steps make it accessible for cooks of all skill levels.
Family-Friendly: A hit with both kids and adults, ensuring everyone enjoys a tasty and satisfying meal.
Conclusion: Spinach and Feta Gözleme are a delightful fusion of fresh vegetables and savory cheese, wrapped in a flaky and crispy flatbread. Perfect for any meal of the day, these gözleme offer a nutritious and flavorful option that’s easy to prepare and customize. Whether you’re serving them for a casual brunch, a hearty dinner, or a special occasion, they are sure to impress with their delicious taste and beautiful presentation. Embrace the rich flavors and satisfying textures of this traditional Turkish dish and enjoy a meal that’s both healthy and indulgent!
Frequently Asked Questions (FAQs):
Can I use pre-cooked or canned spinach?
Yes, you can use pre-cooked or canned spinach. Ensure it’s thoroughly drained and excess moisture is removed to prevent sogginess in the gözleme.
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How can I make the dough vegan?
Substitute the eggs in the filling with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) and use plant-based butter or oil instead of butter in the dough if needed.
Can I add other cheeses to the filling?
Absolutely! Cheddar, mozzarella, or feta blends work well. Adjust the seasoning accordingly based on the type of cheese used.
How do I prevent the gözleme from sticking to the skillet?
Ensure the skillet is well-heated and lightly greased with oil or butter before adding the gözleme. Using a non-stick skillet can also help prevent sticking.
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Can I make the gözleme ahead of time?
Yes, you can assemble the gözleme a few hours in advance and refrigerate them until ready to cook. Alternatively, freeze them for longer storage.
What can I use instead of all-purpose flour for a healthier option?
Substitute with whole wheat flour, spelt flour, or a gluten-free flour blend for a healthier or gluten-free version.
Can I bake the gözleme instead of cooking them on a skillet?
Yes, place the gözleme on a baking sheet lined with parchment paper, brush with a little olive oil, and bake at 400°F (200°C) for 15-20 minutes until golden and crispy.
How can I make the gözleme spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to the filling mixture for an extra kick.
Can I add vegetables like bell peppers or mushrooms to the filling?
Yes, finely chopped bell peppers, sautéed mushrooms, or other vegetables can be added to the filling for extra flavor and nutrition.
What can I serve with gözleme for a complete meal?
Serve with a fresh green salad, a side of yogurt or tzatziki, and a lemon wedge for a balanced and satisfying meal.
