Spinach and Feta Gözleme

Method

1. 01

   Mix and knead the dough

   Whisk flour with 4 g salt. Add warm water and 15 ml olive oil, mixing until a rough dough forms. Knead on a lightly floured surface for 7–8 minutes until smooth and supple.

   

2. 02

   Rest the dough

   Divide into 4 equal balls, rub each with a little oil, cover and rest at room temperature for 25 minutes. The rest relaxes the gluten so the dough can roll thin.

   

3. 03

   Wilt and dry the spinach

   Heat 10 ml olive oil in a wide pan. Add spinach in handfuls and cook just until wilted. Transfer to a sieve, cool, then squeeze firmly and chop; excess water makes the filling gummy.

   

4. 04

   Make and portion the filling

   Combine chopped spinach, crumbled cheese, scallions, pepper and the remaining 2 g salt. Divide into 4 portions. Taste before adding extra salt because the cheese may be salty.

   

5. 05

   Roll, fill and seal

   On a lightly floured surface, roll one dough ball into a thin roughly 25 cm square. Spread one filling portion over one half, leaving a 2 cm border. Fold the other half over and press edges firmly; repeat with remaining dough.

   

6. 06

   Griddle until freckled and crisp

   Heat a dry griddle or heavy skillet over medium-high until hot. Cook each folded flatbread 2–3 minutes per side, pressing lightly, until brown spots appear and the centre is hot. Brush lightly with the remaining olive oil and cut into wedges.