Turkish Gözleme (Spinach And Feta Stuffed Flatbread) Recipe-Step by Step Guide

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Turkish Gözleme (Spinach And Feta Stuffed Flatbread) Recipe-Step by Step Guide:-Crispy flatbreads filled with tasty savoury fillings are called gozleme (or “Gözleme” in Turkish). Perfect for picnics, lunchboxes, or even as a mid-day snack, this recipe is packed with healthy ingredients like feta and spinach.

Turkish Gözleme (Spinach And Feta Stuffed Flatbread) Recipe-Step by Step Guide



Gozleme is a popular Turkish street food and one of my childhood favourites. Mother made crispy flatbreads for us to take to school in lunch bags. The popular flatbread is stuffed and rolled into a half-moon shape, unlike lahmacun and pide.


For The Dough

  • 3 ⅓ cups (473 grams) all-purpose flour
  • 1 teaspoon salt
  • 1 cup lukewarm water
  • 3 tablespoons olive oil, plus more for brushing

For The Spinach, Onion, And Feta Filling

  • 4 packed cups roughly chopped baby spinach leaves
  • 2 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • Salt
  • Freshly ground black pepper
  • ½ teaspoon Aleppo pepper or pul biber, or more to your liking
  • 1 cup drained and crumbled feta



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  • Combine the ingredients for the dough. Pour the flour into a sizable mixing bowl through a fine mesh sieve or flour sifter. After creating a well in the centre, add the salt. Combine lukewarm water and three tablespoons of olive oil in the well. Incorporate the flour into the water and oil with clean hands until a rough dough forms. Momentarily, it will appear as though the dough will never come together, but persevere until you achieve a shaggy consistency.


  • Work the dough by kneading. The countertop should be dusted with flour. After removing the dough to a floured surface, knead it by hand for two to three minutes, or until a semi-firm, smooth dough ball forms. Cover the dough with a clean, damp towel after drizzling it with olive oil in a bowl. Set aside for twenty minutes to rest. By allowing the gluten to rest, the dough will become considerably more manageable.


  • Prepare a filling. The spinach and onions should be combined in a large mixing bowl. While pouring in the olive oil, season to taste with ground black pepper and salt (remembering that the feta will be added later and is quite salty). Incorporate the Aleppo pepper.


  • Apply pressure to the filling. Using clean hands, incorporate everything by doing so by hand. By massaging the seasoning into the vegetables, the onions and spinach will be softened and infused with flavour. Stir in the crumbled feta once more. Adjust the seasoning to personal preference. Cover and reserve.


  • Roll out the dough. After the dough has rested, sprinkle it with flour and place it on a clean, dry surface. Utilise a large chef’s knife or bench scraper to divide it into six equal portions. After forming each dough ball, return it to the bowl. Utilise a damp towel to maintain moisture.


  • Form the dough into a roll. Remove and place one dough ball at a time on a lightly floured surface. Roll the material into a very thin circle with a diameter of approximately 0.2 inches, utilising a rolling pin. Maintaining progress despite a slight rebound in the dough is crucial for the gozleme to cook properly in the skillet; a thin dough is ideal for this purpose.


  • Compress the gozleme. A half of the circle should be filled with the filling, leaving an approximately 0.8-inch gap around the perimeter.


  • Protect the gozlemea. Assemble a half-moon by folding the empty side over the filling. After gently patting the top to expel any air, form a good seal by pressing down with your thumbs along the edges (a little water on your fingers can be of assistance here).


  • It is repeated. Without touching, place the finished gozleme on a sheet tray. Use a clean towel to protect them from drying out. Proceed with the remaining dough balls while ensuring that the completed gozleme remains covered.


  • Warm up the gozleme. Place a non-stick pan with a diameter of approximately 11 inches on a high setting over medium-high heat. Dry one of the gozlemes in a pan over low heat for one minute. Subsequently, flip the dish with care and cook for an additional minute. Cook for an additional 45 to 50 seconds, or until light brown circles begin to form. Once more, flip and cook for an additional 45 seconds. At that point, the gozleme ought to be fully cooked, exhibiting intermittent light brown areas.


  • Maintain coverage until finished. Brush the cooked gozleme with olive oil on both sides before placing it on a clean tray. Cover with a clean towel to maintain moisture while the remaining gozleme is cooked.


  • Maintain service. Served warm or at ambient temperature, either standalone or accompanied by a revitalising salad. Afiyet Olsun translates to “May your meals bring you happiness and good health.”


  • You are able to prepare the filling the day before and store it in the refrigerator with a lid on.
  • In addition, you can prepare gozleme the day before and store it in the refrigerator with a lid on. It is sufficient to reheat the food in a pan that does not stick to the surface for approximately one and a half minutes on each side.



  • Calories: 430.1kcal
  • Carbohydrates: 55.8g
  • Protein: 11gFat: 17.8g
  • Saturated Fat: 5.1g
  • Polyunsaturated Fat: 1.7g
  • Monounsaturated Fat: 9.7g
  • Cholesterol: 22.3mg
  • Sodium: 680.2mg
  • Potassium: 123.7mg
  • Fiber: 2.3g
  • Sugar: 1g
  • Vitamin A: 219.2IU
  • Vitamin C: 1.5mg
  • Calcium: 140.6mg
  • Iron: 3.5mg

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