Turkish Gözleme Spinach Cheese Flatbreads

Ingredients

• 4 small flour tortillas
• 4 cups spinach, chopped
• 5 oz feta cheese, crumbled
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp Aleppo pepper
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oil or butter in a wide skillet over medium heat and cook the onion with a pinch of salt for 4 minutes until soft, then add the garlic and Aleppo pepper for 30 seconds.
2. Add the chopped spinach in handfuls, letting each wilt before adding the next, and cook for 4 to 5 minutes until fully collapsed.
3. Tip the spinach into a sieve and press it hard with a spoon until it stops dripping, then chop it roughly. Wet filling steams the bread from the inside and stops it crisping.
4. Let the spinach cool, then fold in the feta and plenty of black pepper. Taste before adding salt; feta usually supplies enough.
5. Lay a tortilla flat and spread a quarter of the filling over one half in a thin, even layer, leaving a 1/2-inch border clear.
6. Fold into a half-moon and press the edge firmly closed, then press the whole parcel flat with your palm so the filling reaches the edges.
7. Heat a dry heavy skillet or griddle over medium heat with no oil. Cook each gozleme for 3 minutes per side, pressing with a spatula, until blistered, browned in patches, and hot through.
8. Brush the hot breads with a little butter, cut into wedges, and serve with the fresh herbs and lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.