Godzillas! Raaaarrr!

Okay, these aren't actually called "godzillas". They are gozlemes, and they are a traditional turkish pastry-ish thing. I can eat them just fine, but I have no idea how to say them. Goze-lay-mays... gozz-lemms... gozz-laymas... godzillaz?

I actually first had them in Italy and thought they were some kind of folded pizza contraption. Instead of tomato sauce and mozarella, these are filled with spinach and feta and are simple but delicious.

The dough was sticky but these rolled out like a dream



I did not capture the step in which I covered half of that with spinach and feta. Or where I folded it in half and pinched the edges closes and brushed it with olive oil.

But they moved seamlessly into a skillet



It got to nearly 90 degrees today, we have no AC and I'll try any dinner that does not involve me turning on the stove. Yay skillets!

and with 3 minutes a side they are quick, and after a long day's shopping I was too hungry to wait!


(photo courtesy of Patti, who assisted in eating them, photography, and dessert)


(side note: I love my teakettle!)


Godzillas!
or gozleme, whatever.

3 cups flour
8g package instant dried yeast
pinch of salt
1 tsp sugar
1/3 cup olive oil
6 oz. spinach (I use baby spinach)
200g feta cheese, crumbled

In a large bowl, combine flour, yeast, salt and sugar.
Add 300ml tepid water and olive oil and stir with a fork until the liquid has taken up all the flour. (note: I found this dough quite sticky and added quite a bit more flour.)
Knead the dough for 5 minutes until elastic and form into a ball.
Place back into the bowl and cover with plastic film.
Stand in a warm place and allow the dough to prove for 30 minutes to an hour or until the dough has doubled in size.

Once the dough has proved, cut the ball into four portions. Keep the dough you aren’t using under cover.
Roll each piece of dough out into a circle the size of a large dinner plate.
Place a quarter of the spinach over half of the circle and then top with feta.
Fold the dough over and enclose the filling by pinching the edges together.
Preheat a flat hotplate, or a large frypan on medium-high heat.
Brush the bottom of the gozleme with olive oil and place on the hotplate.
Cook for 2-3 minutes or until the dough becomes crisp and golden brown.
Turn over and cook for a further 2-3 minutes.
Remove from the oven and cut the gozleme into 6 pieces using a pizza cutter.

I found this recipe from the blog "Milk and Cookies"