“Yum! I love this”, said my daughter. I haven’t actually made these before but she has tasted them a long time ago and is a fan of Balkan pite with spinach. Who can argue when a child wants to eat Spinach?!
- Recipe chosen for Gözleme
- Cooking method: Frypan
- Faithfulness to recipe: Yes.
- Met expectations? Yes.
- Would cook again? Yes, definitely. Now I know who to make them, they are pretty quick to make and kids eat spinach. Bonus. (Update: Yes, I did make these again a week later on request from my daughter).
- The taste test rated on a score of 5: 4
- 2 ½ cups plain flour
- 1 teaspoon salt
- 1/3 cup olive oil
- ¾ cup water
- Olive Oil spray or extra oil to brush the pan
- Spinach and Cheese Filling: 150 grams Danish Feta or ricotta 150 grams baby spinach 1 egg Salt and pepper to taste
- Make the dough by sifting the flour and salt in a large bowl. Add the water and oil and mix to combine. Lift out the dough onto your bench top and knead for 10 minutes until silky smooth. Transfer the dough back into the bowl, cover and let rest for 20 minutes.
- In the meantime, make your filling of choice. The spinach and cheese mixture is very simple! Add chopped spinach to a bowl, crumble in the feta and add the egg. Mix well to combine. Season well if your feta isn’t already salty.(I didn’t bother with this).
- Once the dough has rested, divide it into 4 equal pieces and roll out each ball as thin as possible. The dough should be silky and easily rolled. I roll out each ball to the diameter of my rolling-pin (30 cm). Add the cooled topping to two of the rolled out balls and use the other two rolled out balls to place on top and cover.
- Heat your frying pan on a medium to high heat and grease well with olive oil spray or brush. Gently lift the Gozleme off your bench top and place onto the stove, cooking it for 5-6 minutes per side until golden brown and crisp. Spray/brush your pan with more oil between sides.
- Serve your sliced up Gozleme with plenty of fresh lemon. Enjoy while hot and crispy!