Haven’t much felt like writing about food. But, we still need nourishing food in our lives.

I’ve been making a lot of these savory Turkish stuffed flatbreads, known as gözleme, the past few weeks. You can stuff them with any number of fillings, though I particularly like the combination of spinach, feta, dill and leek, but it’s completely flexible. No fresh spinach, use frozen (just be sure to squeeze out all the water). Or, switch out the spinach for another type of leafy green (e.g., Swiss chard, kale, dandelion greens). No leeks? Red onion, white onion, shallots, scallions will work. Same for the feta. Experiment with other cheeses you might have on hand.

The dough is unleavened, meaning that it requires no yeast. Nothing more than all-purpose flour, full-fat (Greek-style/strained yogurt), olive oil, salt and water. I’ve made a version using half all-purpose flour and half whole wheat flour; the whole wheat version was a bit doughy and not as crispy and flaky as the one featuring solely all-purpose flour.

The dough is rolled thin, layered with your filling of choice, sealed, brushed with olive oil and cooked briefly over a hot griddle or skillet until crisp and nicely browned, about 3 minutes per side. I like a good amount of filling to dough ratio. I feel like if I were to order this out, the amount of filling would be lacking. That’s the great thing about making it yourself!

What’s not to like?

You’ll want to roll out the dough pretty thin, approximately a 15 to 16-inch round. Don’t worry if it’s not perfect…

Layer on your filling…

Fold…

Brush with olive oil…

Cook in a hot skillet, about 3 minutes per side. Dig in. Yum!

Spinach, Leek & Feta Gözleme

Makes 3 Gözleme

Dough
250 grams (about 2 cups) all-purpose flour
75 grams (about 1/3 cup) full-fat Greek yogurt
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
130 ml warm water

Combine the flour, yogurt, olive oil and salt in a bowl. Stir to combine. Add the water and mix until you have a shaggy bowl. On a lightly floured work surface knead until soft and pliable, about 7 to 8 minutes.

Divide into three equal balls. Cover with plastic and let rest at room temperature for 30 minutes to 1 hour.

Take out a piece of dough, leaving the rest covered. On a lightly floured surface, roll out the dough very thinly, about 16 inches in diameter. Fold in the right side, then the left side (as pictured above).

Spread 1/3 of the filling, in a thin layer, in the middle of the dough. Fold the top dough over the filling. Repeat, folding the bottom dough over the filling (as pictured above). Press down to seal the edges. Brush the dough lightly with olive oil.

Heat a skillet with a little olive oil over medium heat. When hot, add the gözleme and cook until nicely browned, about 2 1/2 to 3 minutes. Flip and cook another 2 1/2 to 3 minutes.

Repeat with the remaining filling and dough.

Spinach, Leek and Feta Filling
2 1/2 tablespoons extra virgin olive oil, divided
1 large leek, cleaned well, chopped
3 cups fresh, finely chopped spinach
1 1/4 to 1 1/2 cups crumbled feta
1/3 cup chopped fresh dill
Salt and pepper to taste
Pinch of chile flakes

Heat 1 tablespoon olive oil in a skillet. Add the leek and sauté until soft but not browned, about 3 to 5 minutes. Place in a mixing bowl and set aside to cool. Add the spinach, feta, dill and remaining 1 1/2 tablespoons olive oil to the mixing bowl. Season with salt, pepper and chile flakes to taste.