Turkish Gözleme with Spinach and Feta Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 Gozleme 1x
- Category: Snack
- Method: Frying
- Cuisine: Turkish
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
