Spinach Feta Gozleme

Preparation

1. In a large bowl or stand mixer fitted with a dough hook, combine the flour and salt. Stir to mix. Combine the water and oil in a cup and stir into dough mixture. Knead or mix with a wooden spoon until an elastic dough is formed.
2. Turn out onto a floured counter and divide into four even portions. Roll each into a round and cover the rounds with a towel or a bowl and let rest for 20 minutes while you prepare the filling.
3. For the filling:
4. Squeeze the spinach to remove excess water, then spread on a clean kitchen towel and roll up. Let stand while you combine the garlic, feta, egg, salt and pepper in a large bowl. Unroll the towel and place the spinach in the bowl. Mix well.
5. Lightly flour the counter and roll each dough ball into a 9-inch round. Scoop a rounded half cup measure of spinach filling and place it on the half of the round closest to you. Leaving a ¾-inch border of the round bare, spread the filling with your fingers to cover the bottom half of the round. Dampen the uncovered dough and fold to cover the filling, pressing the dough down firmly, then seal the edges with your fingers. Continue until you have four filled pastries.
6. Preheat the oven to 200 F to hold the finished pastries.
7. In a large (12-inch) saute pan, heat about a tablespoon of canola oil over medium-high heat. Carefully slide one gozleme into the pan.
8. When the oil is bubbling around the bread, reduce the heat to medium. Cook for about 4 minutes per side, until the crust is golden. Transfer to a platter and keep warm in the oven. Continue with remaining gozleme, adding more oil to the pan as needed.