Spinach and Feta Gozleme


It is only in our darkest hours that we may discover the true strength of the brilliant light within ourselves that can never, ever, be dimmed.” ~Doe Zantamata

GozlemeThese days I often feel miserable. Like today I woke up and thought of all the problem had to facing. My mind went to the things I didn’t have, all the mistakes that I had made. I feel bad for every failed plan, and for the things that I couldn’t control.

Sometimes you need someone to slap you on your face, or kick you really hard then you will realise that you have so much in life and you should be grateful for all that you have.

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Spinach and Feta Gozleme

Gozleme is a popular savoury dish from Turkey, but also popular in other country like Australia. This Turkish pastry can be filled with various topping like minced beef or lamb, feta cheese, aubergine or spinach. Gozleme usually eats as breakfast or light dish.


  • 500 g all-purpose flour, plus extra to dust
  • 225 ml warm water
  • 1/4 cup olive oil
  • 30 ml plain yogurt
  • a pinch of salt


  • 300g feta cheese
  • 150g spinach
  • fresh grind black pepper


  • Dough: Sift flour, and salt together into a large bowl. Add yogurt, 2 tbsp oil, and water. Mix the dough, adding more water if the dough too dry. Mix until you get soft, and pliable dough. Turn dough onto a lightly floured surface, knead for about 10 minutes, dust frequently with flour.
  • Put dough in a lightly oiled bowl, and cover with clean kitchen towel. Let it rest in a warm place for at least 1 hour. When ready to cook, divide the dough into 6 equal portions. Dust with flour.
  • Dust a work surface lightly with flour, and roll each piece of dough with rolling pin, into a 35 x 45 cm rectangle, or as thinly as possible.
  • Put a handful of spinach over a half of each rectangle, top with feta crumbled feta cheese and season with black pepper. Fold over the uncovered half of the square to cover the filling. Press down lightly all over, and pinching the edges to seal in the filling.
  • Preheat a barbecue plate or large nonstick frying pan over medium-high heat. Brush one side of each gozleme with about 2 teaspoon olive oil. Cook for about 3 minutes until the skin begins to blister and turn brown in some spots. Lightly brush the uncooked side with oil, turn over, and cook the other side of gozleme for about 3 minutes, until golden and crisp.
  • Remove to a serving plate, cut into strips, and serve with lemon wedges.



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