Turkish Gozleme

Instructions

1. Prepare the dough
   In a large bowl, combine flour and salt. Make a well in the center and add warm water and olive oil. Mix until a soft dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
2. Make the filling
   Heat 1 tablespoon of olive oil in a pan over medium heat. Sauté the onion until translucent, about 3-4 minutes. Add garlic and cook for another minute. Add chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
3. Combine the filling ingredients
   In a mixing bowl, combine the cooled spinach mixture with crumbled feta, chopped parsley, black pepper, dried mint (if using), and lemon juice. Mix well and set aside.
4. Form the gozleme
   Divide the dough into 4 equal portions. On a floured surface, roll each portion into a thin rectangle, approximately 12×8 inches (30×20 cm). Place a quarter of the filling on one half of each rectangle, leaving a 1/2-inch border. Fold the other half over and press edges to seal.
5. Cook the gozleme
   Heat a large non-stick skillet or griddle over medium heat. Brush both sides of the gozleme with olive oil. Cook each gozleme for 3-4 minutes per side until golden brown and crispy. Press down gently with a spatula while cooking to ensure even browning.
6. Serve
   Cut each gozleme into 2-3 pieces and serve hot. Traditionally, it's served with lemon wedges and a side of yogurt or a fresh salad.