Turkish Gözleme with Spinach and Feta Recipe

Introduction

Gözleme is a savory Turkish flatbread filled with fresh spinach and flavorful spices. It’s a simple yet delicious dish that’s perfect for a light meal or snack. This recipe guides you through making the dough and preparing a delicious spinach filling for authentic homemade gözleme.

Ingredients

• 1 cup lukewarm water
• 3–4 tablespoons milk
• 1 teaspoon salt
• 3 cups (or slightly more) all-purpose flour
• 500 grams fresh spinach, thoroughly washed and well-drained
• 2 medium onions
• 1 teaspoon hot red pepper flakes
• 1 teaspoon black pepper
• Sweet red pepper flakes (optional)
• Salt to taste
• 200 grams Turkish white cheese or feta (optional)
• 3 tablespoons butter and/or vegetable oil for cooking

Instructions

1. Step 1: In a large bowl, combine lukewarm water, milk, and salt. Gradually add most of the flour and mix. Knead by hand, adding more flour as needed, until the dough is smooth, pliable, and non-sticky—about 2 to 3 minutes.
2. Step 2: Divide the dough into 10 equal balls. Place on a floured surface and cover with a damp towel or plastic wrap topped with a towel to prevent drying. Let rest while preparing the filling.
3. Step 3: Finely chop the washed spinach and squeeze out excess water. Place in a large bowl.
4. Step 4: Dice onions finely, add salt, and massage until they release juices. Combine onions with spinach along with red and black pepper flakes. Mix gently to soften the spinach leaves.
5. Step 5: If using, crumble cheese into the spinach mixture and fold gently until combined.
6. Step 6: Lightly flour your work surface. Roll out one dough ball into a thin sheet about 1mm thick, rotating frequently to prevent sticking.
7. Step 7: Place a generous amount of filling on one half of the dough sheet. Fold over to create a half-moon shape and press edges firmly to seal.
8. Step 8: Heat a griddle or non-stick skillet over medium heat. Cook the folded dough for about 1 minute until the underside sets and starts to color. Flip, brush with butter or oil, cook another minute, then flip again and brush the other side. Continue flipping until golden brown and cooked through, about 4 to 5 minutes total.
9. Step 9: Repeat with remaining dough and filling. Keep cooked gözleme soft by stacking in a pan and covering until ready to serve.

Tips & Variations

• For a richer flavor, use a mix of butter and olive oil for cooking.
• Replace spinach with other greens like chard or kale if preferred.
• Add fresh herbs such as dill or parsley to the filling for extra freshness.
• If dough is sticky, add flour gradually but avoid making it too stiff.
• Try adding ground meat or mushrooms to the filling for a heartier option.

Storage

Store leftover gözleme in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet over medium heat to restore crispness. You can also freeze cooked gözleme; thaw before reheating. Avoid microwaving as it may make the dough soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Make sure to cover it well to prevent drying out. Bring it to room temperature before rolling out.

Is Turkish white cheese similar to feta?

Yes, Turkish white cheese is similar in texture and saltiness to feta and can be used interchangeably in this recipe.

Turkish Gözleme with Spinach and Feta Recipe

Print Recipe

★★★★★

4.7 from 472 reviews

This authentic Turkish Gozleme recipe features a soft, hand-rolled flatbread filled with a flavorful mixture of fresh spinach, onions, and optional Turkish white cheese or feta. Pan-cooked to golden perfection, these savory stuffed flatbreads make an excellent snack, appetizer, or light meal that celebrates traditional Turkish flavors with simple, fresh ingredients.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 10 Gozleme 1x
• Category: Snack
• Method: Frying
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

For the Dough:

• 1 cup lukewarm water
• 3–4 tablespoons milk
• 1 teaspoon salt
• 3 cups (or slightly more) all-purpose flour

For the Filling:

• 500 grams fresh spinach, thoroughly washed and well-drained
• 2 medium onions
• 1 teaspoon hot red pepper flakes
• 1 teaspoon black pepper (sweet red pepper flakes optional)
• Salt to taste
• 200 grams Turkish white cheese (feta) – optional

For Cooking:

• 3 tablespoons butter and/or vegetable oil (or a combination)

Instructions

1. Preparing the Dough: In a large mixing bowl, combine lukewarm water, milk, and salt. Gradually add most of the flour, mixing and kneading the dough, adding more flour as needed, until smooth, pliable, and non-sticky (about 2-3 minutes). Divide the dough into 10 equal portions, roll each into a ball, place on a floured surface, and cover with a damp towel or plastic wrap to prevent drying.
2. Preparing the Spinach Filling: Finely chop the washed and drained spinach, squeezing out excess water. Dice onions finely and place in a bowl. Add salt and massage onions until juices release. Combine onions with spinach, add red pepper flakes and black pepper, mixing thoroughly to soften leaves. Optionally, crumble in Turkish white cheese or feta and fold gently until well combined.
3. Shaping the Gozleme: Lightly flour your work surface and rolling pin. Roll one dough ball into a thin, even sheet about 1mm thick, rotating frequently to prevent sticking. Place a generous amount of spinach filling over half of the dough, then fold the dough over to create a half-moon shape. Press the edges firmly to seal.
4. Cooking the Gozleme: Preheat a griddle or non-stick skillet over medium heat. Place the filled dough on the hot surface and cook about 1 minute until underside sets with small color spots. Flip and brush the cooked side lightly with butter or oil. After one minute, flip again and brush the other side. Continue flipping and cooking for 4-5 minutes total until both sides are golden brown and the dough is cooked through.
5. Serving: Repeat the cooking process with remaining dough and filling. To keep the cooked Gozleme soft and moist, stack them in a pan and cover with a lid or large plate until serving.

Notes

• You can substitute Turkish white cheese with feta or any similar salty cheese.
• Adjust the amount of red pepper flakes according to your spice preference.
• If spinach is watery, removing excess moisture is crucial to avoid soggy flatbreads.
• Traditionally, an “oklava” (thin wooden rolling pin) is used, but a standard rolling pin works well too.
• Butter adds richness and flavor during cooking, but vegetable oil can be used for a neutral taste or dietary preference.
• Cook Gozleme over medium heat to ensure even cooking without burning.
• The dough resting under a damp towel prevents it from drying out and makes rolling easier.

Keywords: Gozleme, Turkish flatbread, spinach gozleme, Turkish snack, stuffed flatbread, spinach filling, feta, savory Turkish recipe