With a few basics on hand, Feta, Spinach and Mushroom Gozleme come together in five minutes. Perfect for a quick and easy lunch or dinner.
In the late 1990’s, Mr Grumpy and I spent two weeks travelling through Turkey. Now anybody that has visited Turkey will know it is almost impossible to move directly from point A to point B without a side visit to point C. Take a taxi, hire a guide or even catch the local bus and there is a very good chance you will detour via the drivers’s father’s/uncle’s/brother’s hotel (which is apparently better than the one you have already booked and paid for)/carpet or Turkish delight shop/restaurant or even a random ruin you didn’t realise you wanted to see.
And so it was the day we visited Ephesus. Ephesus is located on a hillside a little way out of the town of Selcuk, and the easiest way to get there (other than a tour) is to hire a local to take you. Our friendly driver indicated that he would drop us at the top of the site, and meet us at the bottom of the site later in the day.
True to his word, our driver met us at the bottom of the hill. Then on the way back to Selcuk, he inquired as to whether we were hungry. We were, but were unsure as to where our positive response would lead us. This particular detour was via a small roadside food stall.
We were soon being ushered into a rough clearing, and taking a seat on the sawn off tree trunks that served as stools. In front of us, three wizened women rolled out paper thin dough with what looked like smooth sticks. As always happens with a language barrier, we ordered with lots of pointing, nods and smiles. The quickly assembled gozleme were then slapped on a large flat rock in the middle of a fire to cook. Once charred on both sides, the roughly cut flatbread was presented to us on a china plate with a slice of lemon. It was delicious. Quite unlike anything I had ever tasted, and well worth the detour.
The theme for this month’s Recipe Redux is to produce a vacation inspired recipe, which was the perfect time to share this feta, spinach and mushroom gozleme. With a bucket of dough in the fridge and some garlic mushrooms in the freezer, I can have these gozleme in the pan in five minutes, making them an ideal option for an easy lunch or dinner.
Gozleme are now very easy to find in Perth, and I have eaten many since that time in Turkey. None of them have been as good as that simple meal on the Turkish hillside, but I do think my feta, spinach and mushroom version comes a close second. Let me know what you think.
Feta, Spinach and Mushroom Gozleme | The Recipe Redux
Ingredients
- 150 g artisan bread dough about the size of a peach
- 80 g frozen chopped spinach kale or silverbeet (defrosted), 1/2 cup
- 40 g freezer ready garlic mushrooms 1/3 cup
- 40 g crumbled feta 1/4 cup
- Plain flour extra, for dusting.
- Lemon wedges to serve
Instructions
- Place a fry pan over a low heat.
- Lightly dust the bench with flour.
- Roll out the bread dough into a large rectangle (approximately 25cm across the long side).
- Spread the spinach along one half of the rectangle, leaving a 0.5 cm border.
- Scatter the mushrooms over the spinach.
- Scatter the crumbled feta over the mushrooms.
- Fold the other half of the dough over the filling.
- Press the edges together to seal. I like to crimp the edges Cornish pasties style to keep the filling inside.
- Place the gozleme in the fry pan, and increase the heat to medium.
- Cook the gozleme for 4 minutes, without moving, or until brown patches have started to form on the underside. I slide my spatula under the edge of the gozleme and lift it slightly to check.
- Flip the gozleme over.
- Cook for an additional 4 minutes, or until browned.
- Remove the gozleme from the pan and cut into 4 - 5 pieces.
- Serve immediately with lemon wedges.
Notes
Dreaming of your next holiday? Be inspired by the recipes of my fellow bloggers below:
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Mmmm, gozleme are a favourite in our house too. I usually make them using a quickly made, yoghurt-based dough and they never last long at all.
I do like the sound of that yoghurt dough Amanda. Is it on your site? And what do you put in yours? I’m thinking of branching out.
I adore Gozleme and one day I’d like to visit Turkey. Hehe that thing about visiting the shops seems to be common in quite a few countries. “Just a little stop!” they say 🙂
You’ve got to add Turkey to your list Lorraine. Maybe not now 🙂 but one day. It is a truly amazing country and a pleasure to travel to.
This looks so flavorful and I love the combination of feta and spinach. Will try soon.
Thanks Molly. I hope you like them 🙂
Thanks so much for taking me back to our time visiting Turkey! Such a lovely post. I didn’t enjoy a gozleme when we were there, but now I have your recipe!
Thanks Judy! It’s a fantastic country isn’t it. That was actually the only time I saw gozleme in Turkey. So much other great food to eat 🙂
I’ve never heard of a gozleme before, but this look sooo delicious and sounds easy to make!
They are so simple to make Diana. And great with other fillings too. I hope you give them a try.
Oh how I love flatbreads in all their forms. So convenient, so delicious. I’ve not heard of gozleme before but I am quite sure I would love these!
Completely agree Jo. Flatbreads are a great easy meal. And if you love flatbreads I am positive you would love these.
I may know these by a different name, but with spinach, mushrooms and feta…tasty all the same. Will give these a try!
I’m curious what name you know them by Jaquee. I always like to increase the food knowledge 🙂 I hope you like them.