How to make your own crispy spinach and feta gozleme at home using eight ingredients – and it’ll take you less than one hour
- Home cook has made crispy gozleme from scratch in less than one hour
- She stuffed flatbreads with sautéed mushrooms and garlic, spinach and feta
- The dough consists of four ingredients – flour, olive oil, water and salt
A home cook has revealed how she made crispy gozleme from scratch in less than one hour using eight basic ingredients.
The Australian woman said she stuffed the homemade Turkish flatbreads with sautéed mushrooms and garlic, spinach and feta.
‘Spinach, mushroom and feta gozleme… all made in under an hour,’ she wrote in a Facebook group.
The home cook credited RecipeTin Eats for the easy-to-make four-ingredient gozleme pastry recipe, which consists of flour, extra virgin olive oil, water and salt.
A home cook has revealed how she made crispy gozleme from scratch (pictured) in less than one hour using basic ingredients. The Australian woman said she stuffed the homemade Turkish flatbreads with sautéed mushrooms and garlic, spinach and feta
She combined the ingredients together in a bowl, covered and set aside to rest for 20 minutes.
‘Ensure your dough is wet enough, not too dry before you let it rest. Let it rest for the allotted time, it always becomes more elastic once rested,’ she said.
Meanwhile, she prepared the filling by sautéing the mushrooms with garlic in a pan.
‘Wait until it cools, then add spinach, feta, black pepper and an egg for binding,’ the home cook said.
Once the dough has been rested, she sprinkled the surface with flour.
The home cook made her four-ingredient gozleme pastry with flour, olive oil, water and salt
She cut the dough into four pieces, and rolled them into rectangle shapes.
‘Dust both sides as well as your rolling pin with flour,’ she added.
To assemble the gozleme, she spread the filling on half a sheet of pastry, then folded other side of the pastry to cover the filling.
She sealed the edges to ensure the filling doesn’t fall out.
To prevent the pastry from ripping or falling apart, she suggested cutting them into smaller pieces before pan frying them.
She served her gozleme with lemon wedges.