Ingredients

2.5 cups (375g) plain/all-purpose flour (GF Note 4)

1/3 cup (85ml) extra virgin olive oil

3/4 cup (185ml) water

1/2 tsp salt

300g / 10oz baby spinach

2 garlic cloves, minced

2 eggs

1 tsp black pepper

300g / 10oz Danish feta (soft feta, Note 2)

2 cups (200g) shredded mozzarella cheese (Note 3)

1 tbsp olive oil

2 garlic cloves, minced

1 onion, finely chopped

500g / 1 lb beef or lamb mince (ground)

1 capsicum / bell pepper, chopped

90g / 3 oz baby spinach

1.5 tsp cumin powder

1 tsp paprika

1/2 tsp cayenne (adjust spiciness to taste)

3/4 tsp salt

3/4 tsp pepper

1 tbsp water

120g / 4 oz Danish feta (Note 2)

1 – 1.5 tbsp olive oil per gozleme

Lemon wedges (optional)

Instructions

Step 1: Prepare the dough by combining flour, olive oil, salt, and water in a stand mixer fitted with a dough hook. Mix on medium-high speed for about 2.5 minutes until you have a smooth, pliable, non-sticky ball of dough. Cover and rest for 20 minutes.

Step 2: Lightly flour your work surface and divide the dough into 4 equal pieces. Roll each piece into a rectangle approximately 35cm x 20cm (14″ x 8″).

Step 3: Make your filling. Choose either the lamb/beef filling or the spinach and feta filling, or prepare half batches of both.

Step 4: For the lamb or beef filling, heat 1 tbsp olive oil in a large skillet over high heat. Cook minced garlic and onion for 1 minute, then add chopped capsicum and cook for 2 more minutes. Add the ground meat, breaking it up as it browns until fully cooked.

Step 5: Stir in cumin, paprika, cayenne (if using), salt, pepper, and water. Cook for 2 minutes, then add 90g baby spinach and stir until wilted. Remove from heat and allow to cool.

Step 6: For the spinach and feta filling, combine 300g baby spinach, minced garlic, eggs, and black pepper in a bowl. Scrunch and mix well to soften the spinach. Fold in crumbled feta.

Step 7: Assemble the gozleme by spreading your chosen filling over half of each rolled dough rectangle, pushing filling to the edges. Sprinkle lamb/beef filling with crumbled feta or spinach filling with shredded mozzarella if desired.

Step 8: Fold the other half of the dough over the filling. Press the edges firmly to seal, pushing out any air pockets. Use a little water to help seal if needed.

Step 9: Sprinkle flour on a pizza paddle or similar flat surface. Carefully slide the filled gozleme onto the paddle.

Step 10: Heat 1.5 tbsp olive oil in a large skillet over medium-high heat. Cook the gozleme, pressing lightly including edges, for about 3 minutes until deep golden and crispy. Flip and cook the other side until golden and crispy as well.

Step 11: Transfer to a cutting board, cut into 6–8 pieces, and serve hot with lemon wedges if desired.

Tips & Variations

To keep the dough pliable, avoid adding too much flour when rolling out – just enough to prevent sticking.

Use a mix of soft feta and a firmer cheese like mozzarella for a creamier filling with great melt.

Adjust cayenne pepper to control the spice level of the meat filling.

Try adding fresh herbs like parsley or mint to the spinach and feta filling for added freshness.

FAQs

Can I make the dough by hand without a stand mixer?

Yes, simply combine the ingredients in a bowl and knead the dough by hand on a floured surface for about 8–10 minutes until smooth and elastic.

What can I substitute for Danish feta?

You can use any soft, crumbly feta cheese available to you. Goat cheese or ricotta salata can also be good alternatives for a mild, creamy texture.

Dinner

Gozleme with Spinach, Feta, and Beef or Lamb Filling Recipe

Introduction