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4.6 from 30 votes

Turkish Gözleme (Spinach and Feta Stuffed Flatbread)

Gozleme, written “Gözleme” in Turkish, are crispy flatbreads made from a quick and easy dough and stuffed with delicious savory fillings. Traditionally cooked over a round sac griddle, it's a popular food in Turkey. Thankfully, it is easy to make gozleme at home over a non-stick pan. And it makes the perfect picnic food, brunch or packed lunch too.

Prep Time
15 mins
Cook Time
15 mins
Resting Time
30 mins
Total Time
1 hr 10 mins
Servings: 6
Calories: 4301 kcal
Course: Side Dish , Bread , Lunch
Cuisine: Turkish

Ingredients

For the Dough
  • 3 1/3 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
  • 1/2 teaspoon Aleppo pepper or pul biber, or more to your liking
  • 1 cup drained and crumbled feta

Instructions

    Cup of Yum
  1. Combine the dough ingredients. Use a fine mesh sieve or flour sifter to sift the flour into a large mixing bowl. Make a well in the middle and sprinkle on the salt. To the well, add the lukewarm water and 3 tablespoons of olive oil. With clean hands, begin incorporating the flour into the water and oil until you make a rough dough. It will feel for a moment like the dough will never come together, but keep working at it until you make a shaggy dough.
  2. Knead the dough. Dust your countertop with flour. Turn the dough out onto the floured surface and knead with your hands, for about 2 to 3 minutes until it’s a smooth, semi-firm dough ball. Place the dough in a bowl, coat with a drizzle of olive oil and cover with a clean, damp towel. Set aside to rest for 20 minutes. This will allow the gluten to rest, making the dough much easier to work with.
  3. Make the filling. Place the spinach and onions in a large mixing bowl. Pour in the olive oil and season to taste with salt and ground black pepper (bear in mind that you’ll add feta later, which is quite salty). Stir in the Aleppo pepper.
  4. Massage the filling. With clean hands, go hands-on and combine everything. Massaging the seasoning into the vegetables will help soften the onions and spinach and infuse them with flavor. Add the crumbled feta and combine again. Check the seasoning and adjust to your taste. Cover and set aside.
  5. Shape the dough. Once the dough has rested, place it on a clean, dry surface with a sprinkle of flour. Use a bench scraper or large chef’s knife to divide it into 6 equal pieces. Roll each dough into a ball and place them back on the bowl. Cover with a damp towel to keep moist.
  6. Roll the dough. Take one dough ball out at a time and place on a lightly floured surface. Use a rolling pin to roll into a very thin circle, about 10 1 ⁄ 2-inch diameter circle. The dough might spring back a little bit but keep going: A thin dough is paramount for the gozleme to cook correctly in the skillet.
  7. Fill the gozleme. Spread about a 1/2 cup of the filling evenly over one half of the circle, leaving a 0.8-inch gap around the edges.
  8. Seal the gozleme. Fold the empty side over the filling to make a half-moon shape. Gently pat the top to push out any air and then push down with your thumbs around the edges to form a good seal (a little water on your fingers helps here).
  9. Repeat. Place the finished gözleme on a sheet tray without touching. Cover with a clean towel so they don’t dry out. Repeat this with the rest of the dough balls, keeping the finished gozleme covered.
  10. Cook the gozleme. Heat a large and wide (about 11-inches diameter) non-stick pan over medium-high heat. Place one of the gozleme in the dry the pan and cook for 1 minute. Then carefully flip over and cook the other side for 1 minute. Flip again and cook for about 45 to 50 seconds (the light brown circles will start to appear). Flip over again and cook for another 45 seconds. By then, the gozleme should be cooked with visible light brown patches around.
  11. Keep covered as you finish. Place the cooked gozleme on a clean tray and brush both sides, with olive oil. Cover with a clean towel to keep moist as you cook the remaining gozleme.
  12. Serve. Serve warm or at room temperature, on its own or with a refreshing salad on the side. Afiyet Olsun, which in Turkish means, “May you be happy and healthy eating this food.”

Notes

  • You can make the filling a day ahead and keep covered in the fridge.
  • You can also make gözleme a day ahead and keep covered in the fridge. Simply reheat on a non-stick pan over medium to high heat for about 1 1/2 minutes on each side.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition Information

Calories 430.1kcal (22%) Carbohydrates 55.8g (19%) Protein 11g (22%) Fat 17.8g (27%) Saturated Fat 5.1g (26%) Polyunsaturated Fat 1.7g Monounsaturated Fat 9.7g Cholesterol 22.3mg (7%) Sodium 680.2mg (28%) Potassium 123.7mg (4%) Fiber 2.3g (9%) Sugar 1g (2%) Vitamin A 219.2IU (4%) Vitamin C 1.5mg (2%) Calcium 140.6mg (14%) Iron 3.5mg (19%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 4301

% Daily Value*

Calories 430.1kcal 22%
Carbohydrates 55.8g 19%
Protein 11g 22%
Fat 17.8g 27%
Saturated Fat 5.1g 26%
Polyunsaturated Fat 1.7g 10%
Monounsaturated Fat 9.7g 49%
Cholesterol 22.3mg 7%
Sodium 680.2mg 28%
Potassium 123.7mg 3%
Fiber 2.3g 9%
Sugar 1g 2%
Vitamin A 219.2IU 4%
Vitamin C 1.5mg 2%
Calcium 140.6mg 14%
Iron 3.5mg 19%

* Percent Daily Values are based on a 2,000 calorie diet.