Back to 4 servings Dough 2.5 cups all-purpose flour, plus extra for dusting 0.5 cup water, lukewarm, add more as needed 0.5 cup Greek yogurt, full fat or non-fat 2 tablespoons extra virgin olive oil, plus more for brushing and cooking 0.5 teaspoon salt, kosher salt Filling 1 pound baby spinach, about 16 cups loosely packed; roughly chopped 1 small yellow onion, finely chopped 1 tablespoon olive oil 8 ounces feta cheese, crumbled, drained 0.5 teaspoon Aleppo pepper, or red pepper flakes, to taste black pepper, freshly ground, to taste Serving lemon wedges, optional, for serving
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1 Step 1: Mix the flour, salt, yogurt, olive oil and water in a bowl until a rough dough forms, adding a little more water if it is dry. Knead on a lightly floured surface for 3 to 5 minutes until smooth and soft.2 Step 2: Oil the dough lightly, cover with a damp towel and rest for 20 to 30 minutes so it becomes pliable.3 Step 3: Scrunch the chopped spinach with your hands to soften it, then combine with the chopped onion and 1 tablespoon olive oil. Season with salt and black pepper and the Aleppo pepper, then crumble in the feta and stir gently. Taste and adjust, then set aside.4 Step 4: Divide the dough into 6 equal balls and cover them with a damp towel.5 Step 5: Roll one ball on a lightly floured surface into a very thin circle about 10 to 12 inches (25 to 30 cm) across, flipping and flouring as you go so it does not stick.6 Step 6: Spread about 1/2 cup of filling over one half of the circle, leaving a border. Fold the empty half over the filling into a half-moon, press out any air, and seal the edges firmly, dampening your fingers if needed.7 Step 7: Set the finished gözleme on a tray without touching and cover with a clean towel while you shape the rest.8 Step 8: Heat a dry large non-stick pan over medium-high heat. Cook each gözleme for about 1 minute, flip, cook 1 minute, flip again, then cook about 45 seconds per side more until light golden brown patches appear on both sides.9 Step 9: Brush both sides of each cooked gözleme with olive oil and keep covered with a towel while you cook the rest.10 Step 10: Cut into wedges and serve warm or at room temperature, with lemon wedges if desired.getsaucepan.com/r/c72db82d-759f-5bd6-bd23-e22689fb52de
Cook this in Saucepan Gözleme with Spinach and Feta as one big step at a time. Hands free, with timers that ring.
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