Spinach and Feta Gozleme Recipe

Introduction

Gozleme is a delicious Turkish flatbread stuffed with spinach and feta cheese, perfect for a quick and satisfying meal. This homemade version is easy to make and uses simple ingredients for a fresh, flavorful result.

Ingredients

• ¾ cup Greek yogurt (non-fat works well)
• 1 cup self-raising flour (or all-purpose flour)
• 1 teaspoon baking powder (only if using all-purpose flour)
• 1 ½ tablespoons extra virgin olive oil (for frying)
• Good pinch of salt
• Lemon wedges (for serving)

Filling:

• 2 ½ cups packed fresh spinach or baby spinach
• 100g (3.5oz) feta cheese
• Salt and black pepper to taste

Instructions

1. Step 1: In a large bowl, combine the flour, salt, and yogurt. Add baking powder if using all-purpose flour. Mix with a spoon or your hand until a rough ball forms.
2. Step 2: Transfer the dough to a floured surface and knead for 3–5 minutes until smooth. Sprinkle more flour if the dough feels sticky or wet. Let it rest for 10 minutes.
3. Step 3: Chop the spinach and place it in a bowl. Scrunch with your hands to soften. Crumble in the feta cheese, season with salt and pepper, and stir to combine.
4. Step 4: Divide the dough into two equal pieces and roll each into a ball.
5. Step 5: Dust your work surface with flour and roll each ball into a thin circle about 10–12 inches (25–30 cm) in diameter. Flip and dust with flour often, rolling as thin as possible without tearing.
6. Step 6: Spread half of the spinach mixture over one half of each dough circle.
7. Step 7: Fold the other half of the dough over the filling and press the edges firmly to seal. Repeat with the second piece.
8. Step 8: Heat a large pan over medium heat and add 2 teaspoons of olive oil. Cook each gozleme for 3–5 minutes until golden.
9. Step 9: Brush or spray the top with oil, flip gently using a spatula, and press slightly to flatten. Cook until the other side is golden brown.
10. Step 10: Remove from the pan and place on a board. Repeat with the second gozleme.
11. Step 11: Slice into triangles, serve with lemon wedges, and enjoy!

Tips & Variations

• Use fresh spinach for the best flavor, but frozen spinach can be used if well drained.
• Try adding chopped herbs like dill or parsley to the filling for extra freshness.
• For a meat variation, include cooked ground lamb or beef in the filling.
• If the dough is too sticky, add flour gradually while kneading to achieve a smooth texture.

Storage

Store leftover gozleme in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven to keep the outside crispy. For longer storage, wrap well and freeze for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of self-raising flour?

Yes, you can use all-purpose flour, but be sure to add 1 teaspoon of baking powder to help the dough rise slightly.

How thin should I roll the dough?

Roll the dough as thin as possible without tearing, about 10–12 inches (25–30 cm) in diameter. Thin dough cooks quickly and makes for a crisp, tender gozleme.

Spinach and Feta Gozleme Recipe

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Gozleme is a traditional Turkish flatbread filled with a savory mixture of fresh spinach and crumbly feta cheese. This easy-to-make recipe uses a simple dough made from Greek yogurt and self-raising flour, cooked on a stovetop pan to achieve golden, crispy layers. Perfect as a snack or light meal, served with a squeeze of lemon for a fresh finish.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 gozleme (serving 2-4 people) 1x
• Category: Snack
• Method: Frying
• Cuisine: Turkish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• ¾ cup Greek yogurt (non-fat)
• 1 cup self-raising flour (or all-purpose flour)
• 1 teaspoon baking powder (only if using all-purpose flour)
• Good pinch of salt
• 1 ½ tablespoons extra virgin olive oil (for frying and brushing)

Filling

• 2 ½ cups packed fresh spinach or baby spinach (chopped)
• 100g (3.5oz) feta cheese (crumbled)
• Salt and black pepper to taste

To Serve

• Lemon wedges

Instructions

1. Prepare the Dough: In a large bowl, combine the flour, salt, and Greek yogurt. Add baking powder if using all-purpose flour. Mix with a spoon or your hand until a rough ball forms.
2. Knead the Dough: Transfer the dough to a floured surface and knead for 3–5 minutes until smooth. Sprinkle additional flour if the dough feels too sticky or wet. Let it rest for 10 minutes.
3. Make the Filling: Place chopped spinach in a bowl and scrunch it with your hands to soften. Crumble in the feta cheese and season with salt and black pepper. Mix well.
4. Divide Dough: Cut the rested dough into two equal pieces and shape them into balls.
5. Roll out Dough: Dust your work surface with flour and roll each dough ball into a thin circle about 10–12 inches (25–30 cm) in diameter. Flip and sprinkle flour regularly to prevent sticking, rolling as thin as possible without tearing the dough.
6. Fill and Fold: Evenly spread half of the spinach and feta mixture onto one half of a rolled dough circle. Fold the other half over the filling and seal the edges by pressing with your fingers. Repeat with the second dough.
7. Cook the Gozleme: Heat a large pan over medium heat and add 2 teaspoons of olive oil. Place one folded gozleme in the pan and cook for 3–5 minutes until golden brown.
8. Flip and Press: Brush or spray the top with olive oil, then flip using a spatula. Gently press the gozleme to flatten it and cook until golden on the second side.
9. Repeat Cooking: Remove cooked gozleme from the pan and place on a board. Repeat the frying process with the second gozleme.
10. Serve: Slice the gozleme into triangles, add a squeeze of lemon juice, and enjoy warm.

Notes

• Use self-raising flour for a lighter dough, but if using all-purpose flour, add baking powder as directed.
• Rolling the dough thinly is key to achieving a crispy, layered texture.
• Adjust salt in the filling carefully as feta cheese is naturally salty.
• The cooking pan should be well heated before adding the dough to ensure even browning.
• Serve gozleme immediately for best taste and texture; leftover pieces can be reheated on a skillet.

Keywords: Gozleme, Turkish flatbread, spinach and feta, savory pastry, easy snack, vegetarian recipe