Gozleme

I went down a bit of a recipe rabbit hole and bookmarked a bunch of things to make.  Up first is a Turkish street food called gozleme.  No idea how to pronounce it.  It's kind of like a calzone, or a Greek phyllo pie but with tortilla-ish dough.  I saw a vegan version at the market with pumpkin that looked good, but not $10 good.  There are both meat and vegetable fillings on most of the sites I visited.  I'm making the spinach and feta.

I got this recipe from RecipeTin Eats.  She's Australian, so both metric and Imperial measurements are given.  Her recipe serves four, but that is as a full meal.  I was having this as part of a tapas arrangement and cut it in half, to be just another thing on the plate with my hummus and veggies.  It was still kind of a lot, so I'm reducing the amount of filling.  This version will serve four as a lunch or as dinner with side dishes, or many more cut up into an appetizer.

Dough

1-1/4 C flour
3 Tb olive oil
6 Tb water
1/4 tsp salt

1.  Since this is a small batch, you probably can't make it in the stand mixer.  Stir together in a bowl until it starts to come together.  I used part whole wheat flour, which probably changed the water absorption, so your consistency may vary.  Knead in the bowl until you can get it out in one piece, then knead on a work surface until smooth, without adding additional flour.  It will surprisingly come together as a smooth, not sticky ball.  I scrubbed the counter and did it there.

2.  Cover with a towel and allow to rest 20 minutes.  You can also wrap in plastic and refrigerate for up to 3 days as a do-ahead.  While resting, make your filling.

Filling

4 oz spinach, either fresh or thawed and squeezed dry
1 clove garlic, minced
1 egg
1/4 tsp pepper
4 oz feta, crumbled

1.  Combine the spinach, garlic, egg, pepper, and feta in a bowl.  If using fresh spinach, knead it first to crush it and make it pliable.

2.  Divide dough into 4 portions by weight and roll each out into a thin rectangle on a floured surface, about the thickness of a tortilla but oblong.  Start heating a griddle or skillet over medium-high heat with a thin layer of oil, like you were making pancakes.

3.  Divide spinach evenly among the rectangles, placing it in a thin layer on half of each.  Fold the clean half over and pinch the gozlemes shut, pressing out any air pockets.

4.  Carefully transfer gozlemes to the skillet.  These should be small enough to carry without the help of a plate, unlike the giant ones in the original recipe.  Even with these smaller pieces, you'll probably have to do them in batches unless you have one of those cool, two-burner griddles.

5.  Cook about 3 minutes per side, until crispy.  Pressing down with a pancake turner will help to cook them faster and more evenly.  If doing batches, add more oil before the next one.

6.  Cut into slices and serve, with lemon wedges if desired.

Difficulty rating :-0