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Home » Snacks

Published: Sep 8, 2018 · Modified: Feb 13, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Gozleme | Turkish Spinach and Feta Flatbread

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gozleme for pinterest

Gozleme is a Turkish special flatbread with different kinds of filling. This is one of my favorite with spinach and Feta cheese. This is a wonderful flatbread that is crusty outside with soft and chewy inside filled with delicious filling.

Gozleme | Turkish Spinach and Feta Flatbread with buttermilk in background

Gozleme has been in my bookmark list for almost more than 2 years. Ever since I first read this recipe, I had always wanted to make it, but it kept slipping out and I could not make it until now.

It is the end of our first week of A to Z International flatbread series and I have this delicious Turkish Gozleme for the letter 'G'.

What kind of filling to use in Gozleme

Gozleme is a very popular street food in Turkey and can be made with a variety of filling. The fillings can be either sweet or savory and there are several different savory versions.

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The filling can be anywhere between potato to herbs to just cheese or this spinach and cheese. The spinach and cheese combination is very popular in the Turkish cuisine and can be seen as a filling for several other recipes like this Turkish Cigar Pastry.

The dough for the Turkish Flatbread is pretty easy and is made with just the basic flour and yeast. There is also a little bit of yogurt to give it that tangy flavor, but if you prefer, it can be skipped.

Rolling fun

The fun of making the Turkish Spinach Flatbread is in the rolling part. The dough has to be rolled / stretched pretty thin to have a good ratio of the dough to the filling.

If the dough is rolled too thick, the Gozleme will feel a mouthful with a very doughy feel. The rolling comes with practice and I pretty much was able to get a very thin stretched dough by my third ball of dough. 

gozleme flatbread sliced and served with buttermilk

What kind of cheese to use

I used an imported good quality of sheep milk Feta and it had a very strong flavor. I am not a big feta cheese fan and when making it otherwise, would happily swap it with another less stronger flavor cheese.

My boys and my husband though like feta cheese and to keep their taste buds happy, I use feta quite often.

I have mentioned not to use salt in the filling as my feta cheese was very salty. Taste your cheese before adding salt to the filling. I followed the folding technique mentioned in the Ozlem's Turkish Table recipe. I have tried my best to capture the rolling technique for better understanding.

gozleme flatbread slice held in hand

Preparation time - 20 minutes plus 45 to 60 minutes of resting time
Cooking time - 30 minutes
Difficulty level - Intermediate
Recipe adapted from - Ozlem's Turkish Table

Ingredients needed

To make the dough -

  • All Purpose flour - 3 cups
  • Active Dry yeast - 2 ¼ tsp
  • Sugar - 1 tsp
  • Olive oil - 3 tablespoon plus more to cook the Gozleme
  • Yogurt - 2 TBSP
  • Salt - 1 tsp
  • Warm water - 1 ¼ cup (might need more or less)

To make the Filling -

  • Spinach - 10 oz (chopped)
  • Onion - 1 (finely chopped)
  • Feta cheese - 8 oz
  • Crushed red pepper - 1 ½ teaspoon (adjust based on spice level)
  • Olive oil - 2 tsp

Procedure to make Gozleme

To make the dough

process shot to make dough for gozleme
  • I made the dough in my stand mixer. In the bowl of the mixer, add the flour and salt and mix to combine.
  • In a measuring cup, heat about 1 cup of water. Add the active dry yeast and sugar to the water and mix well. Cover the cup and let the yeast proof for about 10 minutes.
  • The yeast would be bubbly and foamy at the end of 10 minutes. If the yeast does not appear foamy, then the yeast might be dead and you have to start with a new batch.
  • Add the yogurt and the yeast mixture to the bowl along with the olive oil and start mixing. Add more water if needed to make a very soft dough. The dough would be very soft but not sticky.
gozleme dough shaped and proofed again
  • Divide the dough into 6 equal pieces and make a smooth ball. Place the dough balls on a greased tray, well spaced and cover with a plastic wrap.
  • Let the dough rise for about 30 minutes to an hour or until it has doubled in size.

To make the spinach and feta filling

spinach filling cooked for filling
  • I used frozen chopped spinach to make the filling for the Gozleme. In a microwave safe bowl, place the spinach and thaw it in the microwave according to the instructions on the microwave.
  • Squeeze all the extra water out of the thawed spinach and keep it aside.
  • Heat oil in a pan and once it heats up, add the chopped onion. Let the onion cook a bit.
  • Add the crushed red pepper to the onions and let it cook for couple of minutes more. Do not let the onions caramelize too much. Just cook until they are soft and translucent.
  • Add the prepared spinach to the pan and mix well to combine. Cook for couple of minutes more for flavors to combine. DO NOT ADD SALT. The Feta cheese has a lot of salt and that was just enough for the filling. Also taste the cheese and then decide if you need any extra salt.
  • Let the spinach onion mixture cool down to room temperature and then add the crumbled feta to the mixture. Mix well to evenly combine.

To shape and cook the Gozleme

shaping and filling the dough with spinach
  • Once the dough has risen, take one piece of dough and place it on a well floured surface.
  • Start rolling the dough to form a large circle which is very very thin. Make sure that you roll the dough very thin or else the Gozleme will feel very doughy.
  • Fold two opposite sides of the dough towards the center.
  • Divide the filling into 6 equal parts. Place one part of the filling in the center of the dough. Refer to the picture below to understand the folding technique.
  • Now fold the other two opposite sides over the filling towards the center, overlapping and seal the edges well.
gozleme cooking in cast iron pan
  • Heat a heavy skillet / pan on medium high heat.
  • Brush the prepared gozleme dough with olive oil and place it on the hot pan, oiled side down.
  • Cook on medium heat until golden brown and then flip to the other side. Before flipping, brush this side with oil as well.
  • Cook on both the side until golden brown. Make sure that the heat is on low to medium to allow the Turkish spinach Flatbread to cook all the way through. If cooked in high heat, the outside will cook quicker and the interior will still remain very doughy.
  • Slice into 2 or 4 pieces and serve warm.
gozleme flatbread

Expert Tips and FAQ's

  • Make sure to make very soft and pliable dough. This helps when shaping the Turkish Flatbread as it needs to be stretched really thin.
  • If using frozen spinach for the recipe, make sure to thaw and squeeze all the extra moisture. This helps in making the filling drier and shaping the gozleme easier.
  • Be careful when adding dough to the filling. If your cheese is salty, you might not need extra salt at all.
  • It takes a little patience to get to roll the dough really thin. The thinner the dough is stretched, the less doughy and flavorful it will be.

More Flatbread Recipes

  • Qutab Flatbread | Kutab | Azerbaijani Stuffed Flatbread
  • Dhal Puri | Trinidad Split Pea Stuffed Vegan Flatbread
  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Buckwheat Flatbread | Kuttu Paratha

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below.
You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan.
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Gozleme - Turkish Flatbread With Spinach and Feta

Gozleme is a Turkish special flatbread with different kinds of filling. This is one of my favorite with spinach and Feta cheese. This is a wonderful flatbread that is crusty outside with soft and chewy inside filled with delicious filling.
4.98 from 36 votes
Print Pin Rate
Course: Appetizer, Flatbread, Lunch Recipes, Main Course, Street Food
Cuisine: Middle Eastern, Turkish
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 6 Flatbread
Calories: 434kcal
Author: Sandhya Ramakrishnan

Equipment

  • Stand Mixer

Ingredients

To make the dough -

  • 3 cups All Purpose flour
  • 2 ¼ teaspoon Active Dry yeast
  • 1 teaspoon Sugar
  • 3 tablespoon Olive oil
  • 2 tablespoon Yogurt
  • 1 teaspoon Salt
  • 1 ¼ cup Warm water might need more or less

To make the Filling -

  • 10 oz Spinach chopped
  • 1 Onion finely chopped
  • 8 oz Feta cheese
  • 1 ½ teaspoon Crushed red pepper adjust based on spice level
  • 2 teaspoon Olive oil

Instructions

To make the dough -

  • I made the dough in my stand mixer. In the bowl of the mixer, add the flour and salt and mix to combine.
  • In a measuring cup, heat about 1 cup of water. Add the active dry yeast and sugar to the water and mix well. Cover the cup and let the yeast proof for about 10 minutes.
  • The yeast would be bubbly and foamy at the end of 10 minutes. If the yeast does not appear foamy, then the yeast might be dead and you have to start with a new batch.
  • Add the yogurt and the yeast mixture to the bowl along with the olive oil and start mixing. Add more water if needed to make a very soft dough. The dough would be very soft but not sticky.
  • Dived the dough into 6 equal pieces and make a smooth ball. Place the dough balls on a greased tray, well spaced and cover with a plastic wrap.
  • Let the dough rise for about 30 minutes to an hour or until it has doubled in size.

To make the spinach and feta filling -

  • I used frozen chopped spinach to make the filling.for the Gozleme. In a microwave safe bowl, place the spinach and thaw it in the microwave according to the instructions on the microwave.
  • Squeeze all the extra water out of the thawed spinach and keep it aside.
  • Heat oil in a pan and once it heats up, add the chopped onion. Let the onion cook a bit.
  • Add the crushed red pepper to the onions and let it cook for couple of minutes more. Do not let the onions caramelize too much. Just cook until they are soft and translucent.
  • Add the prepared spinach to the pan and mix well to combine. Cook for couple of minutes more for flavors to combine. DO NOT ADD SALT. The Feta cheese has a lot of salt and that was just enough for the filling. Also taste the cheese and then decide if you need any extra salt.
  • Let the spinach onion mixture cool down to room temperature and then add the crumbled feta to the mixture. Mix well to evenly combine.

To shape and cook the Gozleme -

  • Once the dough has risen, take one piece of dough and place it on a well floured surface.
  • Start rolling the dough to form a large circle which is very very thin. Make sure that you roll the dough very thin or else the Gozleme will feel very doughy.
  • Fold two opposite sides of the dough towards the center.
  • Divide the filling into 6 equal parts. Place one part of the filling in the center of the dough. Refer to the picture below to understand the folding technique.
  • Now fold the other two opposite sides over the filling towards the center, overlapping and seal the edges well.
  • Heat a heavy skillet / pan on medium high heat.
  • Brush the prepared gozleme dough with olive oil and place it on the hot pan, oiled side down.
  • Cook on medium heat until golden brown and then flip to the other side. Before flipping, brush this side with oil as well.
  • Cook on both the side until golden brown. Make sure that the heat is on low to medium to allow the Gozleme to cook all the way through. If cooked on too high heat, the outside will cook quicker and the interior will still remain very doughy.
  • Slice into 2 or 4 pieces and serve warm.

Notes

Expert Tips and FAQ's
  • Make sure to make very soft and pliable dough. This helps when shaping the gozleme as it needs to be stretched really thin.
  • If using frozen spinach for the recipe, make sure to thaw and squeeze all the extra moisture. This helps in making the filling drier and shaping the gozleme easier.
  • Be careful when adding dough to the filling. If your cheese is salty, you might not need extra salt at all.
  • It takes a little patience to get to roll the dough really thin. The thinner the dough is stretched, the less doughy and flavorful it will be.

Nutrition

Calories: 434kcal | Carbohydrates: 55g | Protein: 14g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 863mg | Potassium: 415mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4738IU | Vitamin C: 15mg | Calcium: 255mg | Iron: 5mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Fruit Focaccia | Sweet Focaccia With Dried Fruits
Himbasha | H'mbasha | Ambasha | Ethiopian Flatbread »

Reader Interactions

Comments

  1. Jacqui says

    February 04, 2022 at 11:12 pm

    5 stars
    The Turkish flat bread turns out to be amazing!

    Reply
  2. nancy says

    February 04, 2022 at 9:26 pm

    5 stars
    i love the filling of spinanch and feta - this recipe is delish

    Reply
  3. Anaiah says

    February 04, 2022 at 2:19 pm

    5 stars
    This Turkish spinach and feta flatbread is so delicious! The filling was so flavorful. Everything turned out perfect. Thank you for sharing!

    Reply
  4. Julia Y says

    February 04, 2022 at 9:40 am

    5 stars
    Wow! This was truly delicious. Thank you for all your great photographs which helped me with the recipe. Gozleme are a real hit here!

    Reply
  5. Christie says

    January 18, 2022 at 9:32 pm

    Hi! If you don’t use all of the dough, can you freeze it?

    Reply
    • Sandhya Ramakrishnan says

      January 19, 2022 at 11:18 am

      Absolutely. Just thaw and bring it room temperature before making it again.

      Reply
  6. Kristen Pujari says

    December 29, 2021 at 10:31 pm

    I live at 7000 ft. Do I need to adjust for the elevation? Can I bake this in the oven air fryer?

    Reply
    • Sandhya Ramakrishnan says

      December 31, 2021 at 10:27 am

      Kristen, since this is not baked and cooked on skillet, it should not be a problem. I would not use an air fryer to cook it entirely as the inside might not cook well. But you can definitely reheat it in a air fryer after cooking on skillet.

      Reply
  7. Tina J says

    July 24, 2021 at 2:28 am

    5 stars
    An very easy yummy dough works great every time! Thankyou

    Reply
    • Sandhya Ramakrishnan says

      August 17, 2021 at 8:49 am

      Thanks a lot! Glad the recipe works well for you. It is one of our favorite as well.

      Reply
  8. Remigijus says

    May 21, 2021 at 12:38 pm

    5 stars
    Amazing.

    Reply
  9. Amanda says

    May 01, 2021 at 10:16 am

    5 stars
    I am making these for dinner tonight and couldn’t resist and tried one. It is delicious!!! Thank you for sharing such a wonderful recipe!

    Reply
    • Sandhya Ramakrishnan says

      May 03, 2021 at 10:20 am

      I am so happy that you liked the recipe. Thank you for trying!

      Reply
      • JANINE MCCAFFREY says

        September 27, 2021 at 8:51 pm

        5 stars
        THANK YOU FOR SHARING, LOVED YOUR RECIPE

        Reply
        • Sandhya Ramakrishnan says

          September 28, 2021 at 10:37 am

          Thanks a lot! Glad you liked the recipe.

          Reply
  10. Kaj says

    April 23, 2021 at 9:00 pm

    5 stars
    Wonderful recipe. I’m making this for quite some time now. Quite easy to follow steps.
    Thank you 😊

    Reply
    • Sandhya Ramakrishnan says

      April 27, 2021 at 9:14 am

      Thanks a lot for your feedback! It is one of our favorites as well 🙂

      Reply
  11. Vicky Wilson says

    April 22, 2021 at 7:29 am

    5 stars
    Can I prepare these in full and freeze or even cook and freeze for ease at a dinner party.

    Reply
  12. Theresa rodda says

    March 20, 2021 at 8:31 am

    5 stars
    Can someone please let me know if you can freeze portions of the doe mixture for later use ? Thankyou

    Reply
    • Sandhya Ramakrishnan says

      March 22, 2021 at 10:32 am

      Yes Theresa. You can freeze the dough and the bring it back to room temperature and use in the recipe.

      Reply
  13. Prem jeg says

    February 23, 2021 at 11:03 pm

    5 stars
    So easy and yummy, thank you

    Reply
    • Sandhya Ramakrishnan says

      February 24, 2021 at 11:11 am

      Thank you!

      Reply
  14. Michelle says

    December 12, 2020 at 3:51 pm

    5 stars
    These were delicious! We love the dough and will be using it for many other things. Thank you!

    Reply
    • Sandhya Ramakrishnan says

      December 14, 2020 at 11:03 am

      I am so happy that you liked the dough! It is very versatile and works for so many different kinds of flatbread.

      Reply
  15. Debra says

    August 05, 2020 at 1:32 pm

    4 stars
    I shaped as described, but found shaping them like jingolov hats worked better. I think fresh dill would make them even better. I used Swiss chard because that is what grows in my garden.

    Reply
    • Sandhya Ramakrishnan says

      August 06, 2020 at 10:02 am

      Thanks Debra! Dill sounds exciting and we love dill.

      Reply
  16. Swati says

    February 27, 2020 at 11:58 pm

    5 stars
    I love the filling of feta and spinach for sandwiches. will love to try this turkisk bread.. a wholesome filling meal for weeknights.

    Reply
  17. Julia says

    January 17, 2020 at 1:21 am

    5 stars
    While I am not as skilled as you so that I had a bit of a fight with sticky dough, spent 4 hours making this and my gozleme did not look as wonderful as yours, I quite enjoyed this. Many thanks! 🙂

    PS: Grand photos!

    Reply
    • Sandhya Ramakrishnan says

      January 18, 2020 at 8:26 pm

      Julia, thanks for your feed back. Yes, this requires a little bit of practice and keeping the dough sticky is the key to make it thin. Do give it a try again and you will be surprised how quickly you will shape them.

      Reply
      • Laurelle ferrette says

        April 03, 2020 at 7:00 pm

        Can it be baked instead of fry?

        Reply
  18. Suzanne says

    January 11, 2020 at 3:03 pm

    This looks delicious! Thank you for sharing this!

    Reply
  19. Hanna says

    July 31, 2019 at 2:02 pm

    5 stars
    These are great! I honestly thought I'd be disappointed because, well, whenever I try something new it just feels like I did something wrong. But these tasted and felt great, I'm shocked I didn't burn them or something. I think I may have done the dough slightly too "thick", but it was thin enough to be cooked all the way through.

    Any other fillings you can recommend?

    And do you know if these can be frozen? If so, should I freeze them before they're cooked or after? I'm gonna try it myself, but thought I'd ask in case someone's already tried it! 🙂

    Reply
  20. Fathima says

    June 10, 2019 at 10:08 am

    5 stars
    Turns out perfectly delicious every time . I have made this recipe 3 times.
    I have made the gozleme with a variety of fillings like mashed potato , chillie and cream cheese and chicken shredded with onions jalapeño and cheese as well as your spinach and feta.
    This recipe is perfect . Thank you for sharing !!!

    Reply
  21. Samia says

    April 28, 2019 at 2:39 am

    5 stars
    The filling is perfect.. thank you for the recipe
    I replaced the dough with tannoor bread (Arabic thin round-shape bread) and brush it with olive oil before toasting it..
    So delicious 🌷👍🏻

    Reply
    • Sandhya Ramakrishnan says

      April 30, 2019 at 9:57 am

      Thanks a lot Samia! Glad you liked it 🙂

      Reply
  22. Swathi says

    April 14, 2019 at 5:46 pm

    Gozleme looks delicious I love anything with spinach and feta, they are wonderful combo.

    Reply
  23. Catalina says

    April 13, 2019 at 1:58 pm

    5 stars
    This would be a perfect snack for me! I love everything spinach!

    Reply
  24. Natalie says

    April 13, 2019 at 1:12 pm

    5 stars
    This sounds absolutely delicious. I must make this for my family. Love the flavors and how easy this is to make. So healthy too. Saving the recipe!

    Reply
  25. Danielle Wolter says

    April 12, 2019 at 4:01 pm

    5 stars
    i seriously love anything with feta cheese in it. this sounds just incredible! The perfect snack or meal 🙂

    Reply
  26. Jagruti Dhanecha says

    March 31, 2019 at 8:12 am

    Whenever we are in Turkey, these vegetarian flatbread is our first choice to eat, also at home for the weekend. Loving your step by step recipe pictures.

    Reply
  27. Hope says

    January 26, 2019 at 4:40 am

    Can you post a gozleme with a meat filling?

    Reply
    • Sandhya Ramakrishnan says

      January 28, 2019 at 11:45 am

      I am a vegetarian and this is a Vegetarian blog. Sorry, I can't help you with that.

      Reply
  28. Mary Judith Pohlers says

    January 10, 2019 at 1:32 pm

    5 stars
    I can't wait to try this amazing recipe! It is explained so well with very good instructions.

    Reply
    • Sandhya Ramakrishnan says

      January 13, 2019 at 5:48 pm

      Thanks a lot Mary Judith! Really appreciate your comment. Do let me know how it turned out when you get a chance to try it.

      Reply
  29. ginia says

    January 10, 2019 at 2:33 am

    5 stars
    lovely recipe. Earmarked this recipe to try out very soon!

    Reply
    • Sandhya Ramakrishnan says

      January 10, 2019 at 11:31 am

      Thanks a lot Ginia! Do let me know how you liked it.

      Reply
  30. Aarthi says

    January 09, 2019 at 4:06 pm

    Looks yummy and got me inspired to try out all your flat bread recipes in 2019.
    Question - can I use whole wheat flour instead of APF?

    Reply
    • Sandhya Ramakrishnan says

      January 10, 2019 at 11:33 am

      Thanks Aarthi! I will not entirely replace the APF with wheat flour as it will change the texture. You could start by using 50 % wheat flour.

      Reply
  31. Srivalli says

    October 14, 2018 at 8:04 am

    Your Gozleme has turned out simply too good Sandhya. I enjoyed it so much when I had made for the previous edition. I found the feta that we got here was salty too, since it was the first time I had some time to get used to it. Spinach and feta filling sounds so inviting yaar.

    Reply
  32. Padmajha PJ says

    October 03, 2018 at 5:23 am

    5 stars
    Feta and spinach is such a yum combo.And your clicks are so delicious Sandhya.Nice choice for G

    Reply
  33. code2cook says

    September 26, 2018 at 11:36 pm

    5 stars
    amazing, filling using feta cheese surely making it a great flatbread. Filling itself looking mouthwatering. Great share must say.

    Reply
  34. Renu says

    September 21, 2018 at 11:16 am

    5 stars
    Glozleme looks delicious. The filling definitely must have given an awesome taste.

    Reply
  35. Mayuri Patel says

    September 11, 2018 at 4:28 pm

    5 stars
    I love feta, I love crispy breads so I still don't know why I've not made this flatbread as yet. Yours with spinach and cheese filling looks very tempting and perfect.

    Reply
  36. Gayathri Kumar says

    September 09, 2018 at 10:40 pm

    5 stars
    I hate store bought feta because of its saltiness. But I do love the home made version with very little salt. Feta and spinach are such a great combo together and in this bread, it sounds so yum. The technique of rolling is so much like filo pastry. You have made it perfectly thin Sandhya.

    Reply
  37. harini says

    September 09, 2018 at 9:38 pm

    5 stars
    Excellent choice Sandhya. The bread has been stretched really very thin. Perfectly made.

    Reply
  38. Priya Suresh says

    September 09, 2018 at 10:06 am

    How fabulous this Gozleme looks especially am in love with this green and cheese filling. Have tried Gozleme with a different filling yet this spinach and feta stuffing tempts me a lot. You rolled them prefectly Sandhya.

    Reply
  39. Ritu Tangri says

    September 09, 2018 at 7:04 am

    5 stars
    The flaky Gozleme with spinach and feta cheese filling....awesome. Bookmarking it to try soon

    Reply
  40. Sowmya says

    September 09, 2018 at 6:20 am

    5 stars
    The gozleme looks fabulous! The spinach and feta filling must have been delicious...awesome pick!!

    Reply
  41. Vaishali Sabnani says

    September 09, 2018 at 2:00 am

    I have no choice but to drool , seriously this is the second Gozleme in a row ! The feta and spinach is a lovely combo and I agree due to high salt in feta and even spinach one should be careful while making this stuffing .
    Beautifully rolled , stuffed and presented . I wish I could just grab one single slice :))

    Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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