Turkish Gozleme with Spinach and Feta

What you need

• 250 g (2 cups) all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 165 ml (2/3 cup) water, lukewarm
• 450 g (1 lb) frozen spinach, thawed
• 200 g (7 oz) feta, crumbled
• 1 pinch black pepper
• 40 g (3 tbsp) butter, melted

Method

Restated from the original video

1. 1

   Stir the flour and salt together in a large bowl, pour in the water and mix into a shaggy dough.

2. 2

   Knead on a floured surface until smooth and elastic, 8-10 min.

3. 3

   Cover the dough and rest it for 30 min.

4. 4

   Squeeze the thawed spinach in a clean towel until as dry as possible, then chop it finely.

5. 5

   Mix the spinach with the feta and pepper. Skip extra salt, since the feta is salty.

6. 6

   Divide the dough into 4 balls. Roll one out on a floured surface into a thin round about 25 cm (10 in) across, 1-2 mm thick.

7. 7

   Spread a quarter of the filling over the middle in a square, leaving a 5 cm (2 in) border. Fold the sides over like an envelope and press the edges to seal.

8. 8

   Heat a dry skillet over medium-high heat. Cook the gozleme seam side down for 3-4 min, until golden with a few dark spots.

9. 9

   Brush the top with melted butter, flip and cook 3-4 min more. Repeat with the other balls.

10. 10

    Brush with butter once more, cut into squares and serve hot.

Imported from aegeandelight.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.