Gözleme

1. Mix the flour, salt, olive oil and warm water into a soft dough, then knead for 8 to 10 minutes until smooth, cover and rest for at least 30 minutes.
2. Wash and finely chop the spinach, squeeze out any excess water, then mix it with the crumbled feta, finely diced onion, Aleppo pepper and black pepper to make the filling.
3. Divide the rested dough into 4 balls and roll each one out on a floured surface into a very thin round, almost paper-thin, working from the center outward.
4. Spread filling over one half of each round, fold the bare half over to enclose it, and press the edges firmly to seal so nothing leaks during cooking.
5. Heat a dry flat griddle or large skillet over medium heat and cook each gözleme for 3 to 4 minutes per side until golden brown spots appear and the dough is cooked through.
6. Brush both sides with melted butter as they come off the heat, then cut into wedges and serve hot.

You'll use: Frying pan / skillet · Large pot