Best Turkish Gozleme Recipe

Stacked slices of flatbread filled with sautéed greens and white cheese, displayed on a wooden surface, showing the vibrant green and creamy filling inside the golden brown pastry.

5 from 1 vote

Crispy Turkish Gozleme stuffed with spinach and feta! Easy homemade flatbread recipe with step-by-step instructions and tasty filling ideas.

Prep Time30

Total Time30

Course: Bread

Cuisine: Turkish

Keyword: flatbread

Servings: yields

Calories: 395kcal

Equipment

Ingredients

For the dough:

3 cups Flour
1 teaspoon Salt
¾ cup Milk
⅓ cup Water

For the filling:

Olive oil
1 Onion chopped
14 oz Spinach
10.5 oz Feta cheese
Salt to taste
Pepper to taste

US Customary - Metric

Instructions

Prepare the dough: In a large mixing bowl, whisk together the flour and salt. Gradually pour in the milk and water, mixing with a wooden spoon or your hands until a shaggy dough forms.
Transfer to a floured surface and knead for 4–5 minutes until smooth and elastic. Cover the dough with a damp towel or plastic wrap and let it rest for 20–30 minutes while you prepare the filling.
Make the filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5–6 minutes until soft and translucent.
Add the chopped spinach and cook for 2–3 minutes, until wilted and most of the liquid has evaporated. Transfer to a bowl, let cool slightly, then mix in the crumbled feta. Season with salt and black pepper to taste.
Assemble the Gozleme: Divide the rested dough into 6 equal portions and roll each into a ball. On a floured surface, roll out one ball into a thin rectangle (about 1–2mm thick).
Spoon 2–3 tablespoons of filling onto one half of the dough, leaving a 3–4cm border. Fold the dough over the filling and press the edges to seal. Repeat with the remaining dough and filling.
Cook the Gozleme: Heat a large non-stick skillet or cast iron pan over medium-high heat. Place one gozleme in the pan and cook for 2–3 minutes per side, or until golden brown and slightly crisp. Brush with olive oil or melted butter as it cooks for extra flavor and color (optional).
Remove from the pan and cover to keep warm. Repeat with remaining gozleme.
Serve: Slice into halves or quarters and serve hot, optionally with a squeeze of lemon or a side of yogurt.

Video

Notes

Filling ideas: Beyond spinach and feta, try minced meat, mashed potatoes with herbs, mushrooms, or grated zucchini. Just make sure your filling isn’t too wet.
Cheese: Bulgarian cheese or Turkish beyaz peynir also works great instead of feta.
Watch the video: Visual learner? Scroll down to watch the step-by-step video tutorial for perfect technique.

Nutrition