Spinach gözleme is made by rolling dough into thin sheets, filling them with chopped spinach, onion and a little white cheese, and cooking them in a pan with olive oil. Made with only olive oil, this light dish is a breakfast-table staple across many regions of Anatolia.
Knead the flour, water and salt into a smooth, elastic dough; cover with plastic wrap and let it rest for 20 minutes.
Mix the chopped spinach, onion, crumbled white cheese, black pepper and pepper flakes in a bowl.
Divide the rested dough into 8 pieces and roll each one out into a thin sheet.
Spread a thin layer of filling over half of each sheet, fold it over and press the edges shut. Cook in a hot pan with a little olive oil until both sides are golden.
You can roll out the sheets a day ahead and keep them wrapped in the fridge; bring them back to room temperature just before cooking. Do not overheat the pan or the outside will burn before the dough cooks through. Allergens: contains wheat (gluten) and dairy (cheese).
If you cut back on the cheese and add more spinach, the filling becomes lighter; you may need to shorten the pan time by a few minutes in that case.
Admin DadaGastro · verified in test kitchenHarcı fazla peynirli yaptım ve pişerken kenarlardan dışarı taştı, tavayı da kirletti. Tarifte peynir miktarı 80 gram yazıyor ama ben bir buçuk katına çıkardım, bir dahaki sefere ölçüsüne sadık kalacağım.
Hamuru sekiz yerine on parçaya bölüp daha ince açtım, tavada iki yüzü de bir buçuk dakikada kızardı. Ispanağın suyunu iyice sıkmak önemliymiş, yoksa harç sulanıp yufkayı yumuşatıyor; ben bir kez süzmeden kullanınca ortası hamur kaldı.
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