Spinach and Feta Gözleme

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.

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.

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.

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:

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