How to cook
From all the ingredients, except the last three, knead a soft dough and let it rest for 40 minutes. Then divide it into 6-7 pieces. Roll out each ball into a thin sheet, brush thoroughly with oil or olive oil and sprinkle with feta cheese and chopped leeks.
Wrap the rolled out and sprinkled sheets into rolls, then into snail shell shapes. Allow them to rise again briefly. Heat a thick-bottomed pan with a little oil.
Just before frying, roll out each shell shape - the thinner you roll them out, the easier it will be to get nice and even gozleme.
Put them to fry in the pan and immediately brush them with a little oil on top. Turn to the other side and cook finished.
Repeat with the remaining snail shells.