1274. Spinach Gozleme

Turkey, oh Turkey... So much in Turkey reminds me of my dear darling Iraq. This could easily turn into a book wallowing in my nostalgia for Iraq, but I'll keep it short to the beautiful soul of Turkey's gastronomy. Gozleme is a Turkish pastry with a variety of options, filling-wise. Some of the most common are spinach, cheese, or meat.
This spinach and feta gozleme uses the same dough and technique any of the others would use. Most notably, the dough is leavening-free and cooked straight in the pan. How's that for oven-less pastry?

Ingredients:

For the dough:
2 1/2 cups flour
1/3 cup olive oil
3/4 cup water
1/2 tsp salt

For the filling:
300g baby spinach
2 garlic cloves , grated
1 tsp black pepper
300g feta cheese
2 cups shredded mozzarella cheese

Method:

To make the dough, blitz all the dough ingredients in the food processor for about a minute. Dough should be a pliable and smooth, not sticky. Cover and rest for 20 minutes.
Sprinkle work surface with flour. Cut dough into 8 pieces.
Roll out each piece into an A4 size.
To make the filling: Place spinach in a bowl. Scrunch with hands to reduce volume and make spinach "floppy". Add garlic, egg, pepper, and feta and stir through.
To make the gozleme: Spread divided filling on half the pastry, pushing to the edge. Sprinkle with mozzarella cheese.Fold other side of pastry over to cover filling. Press down edges, pressing out excess air pockets trapped inside as you go. Use water if needed to seal well.
Heat 1.5 tbsp oil in a large skillet over medium high heat.
Transfer gozleme into skillet. Cook, lightly pressing down (including edges), until deep golden and crispy - about 3 minutes. Flip and cook, pressing down lightly, until crispy.
To serve: Cut into 6 or 8 pieces and serve immediately with lemon wedges, if desired.

صحة و عافية