Gozleme - Turkish Stuffed Flatbreads with Feta and Spinach - Gen Taylor video recipe

Gozleme - Turkish Stuffed Flatbreads with Feta and Spinach Recipe

By: Genevieve Taylor

Gozleme - Turkish stuffed flatbreads with feta cheese and spinach stuffing, served with grilled courgette and aubergine salad, topped off with garlic chickpeas and tahini dressing.

Prep Time
75 Min
Cook Time
6 Min
Yield
4
Difficulty
Medium

Gozleme - Turkish Stuffed Flatbreads with Feta and Spinach Recipe

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Ingredients

Directions

Photos

Ingredients

500g (4 cups)

plain flour 

1 tsp.

instant yeast 

½ tsp.

salt 

100 ml (½ cup)

boiling water 

300 g (1¼ cup)

plain yogurt 

A drizzle of vegetable oil, for rolling


For the Filling:

260 g (1¾ cups)

baby leaf spinach 

200 g (1¼ cup)

feta cheese, crumbled 

1

small onion 

3 tbsp.

plain yogurt 

50 g (½ cup)

pine nuts 

½

nutmeg, grated 

Salt and freshly ground black pepper


For the Garnish:

3

lemons, cut in half 

Directions

WHAT TO DO: IN THE KITCHEN 

  1. Add the flour, yeast, and salt to a mixing bowl and stir. Pour the boiling water into a jug, add the yogurt and mix together until combined. Stir into the flour mixture until you have a soft dough. Tip onto a lightly floured worktop and knead until smooth. 
  2. Divide the dough into 6 pieces; knead again briefly before placing on a lightly floured baking sheet. Cover with a clean tea towel and leave to prove until doubled in size - this will take about an hour at room temperature. 
  3. Meanwhile, make the filling. Roughly chop the spinach and add to a mixing bowl, scattering in the cheese. Grate in the onion and add the yogurt. Stir together until evenly combined. 
  4. Toast the pine nuts in a small frying pan over medium heat until golden then tip into the filling. Season generously with the nutmeg, salt, and pepper. 

WHAT TO DO: AT THE BARBECUE 

  1. Fire up the grill to high, and leave to heat up whilst you start rolling the dough. 
  2. Drizzle a little oil onto your barbecue’s side shelf (or cutting board) and roll a ball of dough around to get an even coating. Roll the dough out to a roughly circular shape, turning over once or twice as you roll. It should be a few millimeters thick and about 25-28 cm diameter. Fold down the top edge, about 3-4cm to create a straight line. Repeat with the bottom edge. Spoon about 2-3 generous tablespoons of filling into the center, and spread it out to form a rectangle of around 12 cm wide, avoiding the folded edges at the top and bottom. Fold one side over the filling, pressing it down to seal, then fold in the other side, again pressing down to seal. 
  3. Place the flatbreads, seam side down directly onto the grill bars and cook for about 2-3 minutes on each side until the bread is crisp and darkened in places. 
  4. Add the lemon halves directly to the grill bars, until charred.
Make the dough and allow it to prove - Gen Taylor video recipe

Make the dough and allow it to prove

While the dough is doing its thing, make the filling - Gen Taylor video recipe

While the dough is doing its thing, make the filling

Roll out the dough balls on a greased surface, then fill with the spinach mixture

Roll out the dough balls on a greased surface, then fill with the spinach mixture

Grill the stuffed flatbreads for 2 to 3 minutes per side

Grill the stuffed flatbreads for 2 to 3 minutes per side

Combine the chickpeas and grilled veggies - Gen Taylor Recipe Video

Combine the chickpeas and grilled veggies 

Serve everything together - Gen Taylor Recipe Video

Serve everything together

GenevieveTaylor
Genevieve Taylor

Live fire and barbecue expert Genevieve Taylor is the author of nine cookery books including The Ultimate Wood-Fired Oven Cookbook and MasterChef: Street Food of the World.

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Make the dough and allow it to prove - Gen Taylor video recipe

Make the dough and allow it to prove

While the dough is doing its thing, make the filling - Gen Taylor video recipe

While the dough is doing its thing, make the filling

Roll out the dough balls on a greased surface, then fill with the spinach mixture

Roll out the dough balls on a greased surface, then fill with the spinach mixture

Grill the stuffed flatbreads for 2 to 3 minutes per side

Grill the stuffed flatbreads for 2 to 3 minutes per side

Combine the chickpeas and grilled veggies - Gen Taylor Recipe Video

Combine the chickpeas and grilled veggies 

Serve everything together - Gen Taylor Recipe Video

Serve everything together