Name: Turkish Spinach and Feta Gozleme Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Turkish
Ingredients: 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); 10 oz Spinach, chopped (fresh or thawed frozen); 1 Onion, finely chopped; 8 oz Feta cheese, crumbled; 1 ½ teaspoon Crushed red pepper (adjust to taste); 2 teaspoon Olive oil

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Introduction

Gozleme is a traditional Turkish flatbread filled with a savory mixture of spinach and feta cheese. This simple yet delicious dish makes a perfect snack or light meal that’s crispy on the outside and soft inside. Follow this recipe to enjoy authentic flavors from your own kitchen.

A close-up image showing a woman's hand holding a folded flatbread with a golden-brown toasted surface spotted with darker brown patches. Inside the flatbread is a visible filling of finely chopped dark green leafy vegetables mixed with crumbled white cheese. Underneath the hand, there is a white round plate filled with several folded flatbreads, each with a similar toasted surface and soft texture. The scene is set on a white marbled surface that adds a clean and simple background to the composition. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the dough:

3 cups all-purpose flour
2 ¼ teaspoons active dry yeast
1 teaspoon sugar
3 tablespoons olive oil
2 tablespoons yogurt
1 teaspoon salt
1 ¼ cup warm water (may need more or less)

For the filling:

10 oz chopped spinach
1 onion, finely chopped
8 oz feta cheese
1 ½ teaspoons crushed red pepper (adjust to taste)
2 teaspoons olive oil

Instructions

Step 1: In a stand mixer bowl, combine the flour and salt. In a separate cup, warm about 1 cup of water, then stir in the yeast and sugar. Cover and let it proof for 10 minutes until bubbly and foamy.
Step 2: Add the yogurt, yeast mixture, and olive oil to the flour. Mix and gradually add more water if needed to form a very soft, non-sticky dough.
Step 3: Divide the dough into 6 equal pieces, shape into smooth balls, place on a greased tray spaced apart, cover with plastic wrap, and let rise for 30–60 minutes until doubled.
Step 4: For the filling, thaw spinach and squeeze out excess water. Heat olive oil in a pan, sauté the onion until soft and translucent without caramelizing.
Step 5: Add crushed red pepper to the onion and cook for 2 more minutes. Stir in the spinach and cook briefly to blend flavors. Let cool to room temperature.
Step 6: Crumble the feta cheese and combine with the cooled spinach mixture. Taste and adjust salt if necessary; feta is usually salty enough.
Step 7: On a floured surface, roll out one dough ball into a thin, large circle. Fold two opposite sides toward the center.
Step 8: Divide the filling into 6 portions and place one in the center of the dough. Fold the remaining two opposite sides over the filling, overlapping and sealing the edges well.
Step 9: Heat a heavy skillet over medium-high heat. Brush one side of the prepared gozleme with olive oil and place it oiled-side down on the pan.
Step 10: Cook on medium heat until golden brown, then brush the other side with oil and flip. Cook until golden and cooked through, keeping the heat medium-low to allow even cooking without doughiness.
Step 11: Slice each gozleme into 2 or 4 pieces and serve warm.

Tips & Variations

Use fresh spinach if available, just cook and squeeze out all moisture before mixing.
Adjust the red pepper to control the level of spiciness in the filling.
For added flavor, mix in some chopped fresh herbs like parsley or dill into the filling.
If you don’t have a stand mixer, the dough can be mixed and kneaded by hand.
Brush with melted butter instead of olive oil before cooking for a richer taste.

Storage

Store leftover gozleme wrapped in foil or an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to keep the flatbread crisp. It can also be frozen before cooking; thaw fully before rolling out and filling.

How to Serve

The image shows a stack of four folded flatbreads placed on a round silver plate. The flatbreads are golden brown with darker toasted spots on the surface. One flatbread is folded to reveal a filling of white cheese mixed with dark green leafy vegetables. A piece of this flatbread is cut out and lays on the white marbled surface next to the plate, showing the cheese and vegetable filling inside. In the background, there is a brown clay cup filled with a white frothy drink. The setting is simple with a wooden wall behind and a white marbled surface below. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day ahead and refrigerate it. Bring it to room temperature before rolling and shaping.

What can I substitute for feta cheese?

Ricotta, goat cheese, or paneer can be used as alternatives, but adjust seasoning accordingly since feta is quite salty.