Vegan Gozleme with Spinach and Feta

Ingredients

To make the dough –

  • 250 g / 2 cups all purpose wheat flour or GF flour mix
  • 2 tbsp psyllium husk powder (for GF option only)
  • ¾ tsp salt
  • 30 ml / 2 tbsp extra virgin olive oil, plus more for brushing
  • 45 g / 3 tbsp vegan natural yogurt (I used soy, optional)
  • Approx. 120 ml / ½ cup lukewarm water

To make the filling –

  • 100 g / 3.5 oz vegan feta (shop-bought or see below)
  • 150 g / 5 oz fresh spinach (washed and dried)
  • 3 spring onions (green parts only sliced thinly)
  • 30 mint leaves (finely chopped, optional)
  • ½ tsp black pepper (adjust to taste)
  • ¼ tsp salt (unless feta is very salty)

To make the vegan feta –

  • 120 ml / ½ cup soy milk (or almond)
  • 4 tbsp lemon juice
  • 150 g / 1 cup sunflower seeds (or flaked almonds, soaked in boiling water for 30 minutes)
  • 2 tbsp nutritional yeast
  • 1 small garlic clove

Instructions

To make the dough –

  • In a large mixing bowl, combine the flour, psyllium husk powder (if using), and salt. Add the olive oil and vegan yogurt and mix well.
  • Gradually add water and knead until you have a smooth and elastic dough. You may need more or less water depending on the type of flour you use.
  • Divide the dough into four equal pieces and shape them into balls. Place them on a lightly floured surface and cover with a damp cloth. Let them rest for about 30 minutes.

To make the vegan feta –

  • In a small bowl, whisk together the soy milk and lemon juice. Set aside for about 10 minutes to curdle.
  • Drain and rinse the sunflower seeds or almonds and transfer them to a blender. Add the nutritional yeast, garlic, and a pinch of salt. Blend until smooth, adding some water if needed to adjust the consistency.
  • Transfer the mixture to a cheesecloth-lined colander or sieve and squeeze out any excess liquid. Refrigerate for at least an hour to firm up.

To make the filling –

  • In a large skillet over medium-high heat, wilt the spinach with a splash of water, stirring occasionally, for about 5 minutes. Drain and squeeze out any excess liquid.
  • In a large bowl, crumble the vegan feta with your fingers or a fork. Add the spinach, spring onions, mint (if using), pepper, and salt (if needed). Mix well to combine.

To shape and cook the gozleme –

  • On a lightly floured surface, roll out one piece of dough into a thin rectangle, about 20 x 30 cm / 8 x 12 inches.
  • Place one quarter of the filling on half of the rectangle, leaving some space around the edges. Fold the other half over the filling and press down to seal.
  • Repeat with the remaining dough and filling to make four gozleme.
  • Heat some olive oil in a large non-stick skillet over medium-high heat. Carefully transfer one gozleme to the skillet and cook for about 4 minutes per side or until golden and crisp, brushing with more oil as needed.
  • Cut into pieces and serve hot or warm.

Enjoy!