Traditional Turkish flatbreads stuffed with a savory filling of sautéed spinach, crumbled feta, and herbs, then pan-cooked until golden and crisp. These hand-folded delights are perfect for breakfast, lunch, or a snack with tea.

Why You’ll Love This Recipe

Turkish Gözleme offers a delicious and satisfying taste of traditional Anatolian cuisine in a form that’s easy to prepare at home. The combination of flaky flatbread and a rich spinach-feta filling brings together simple ingredients in a way that feels both rustic and elegant. Whether served as a quick lunch, light dinner, or savory snack, these hand-folded pockets are endlessly versatile and deeply comforting. No yeast is required, and the recipe uses pantry-friendly ingredients, making it accessible any day of the week.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the dough:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup warm water
• 2 tablespoons olive oil

For the filling:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cups fresh spinach, chopped
• Salt and pepper, to taste
• 1/2 teaspoon chili flakes (optional)
• 1/2 teaspoon ground nutmeg (optional)
• 3/4 cup crumbled feta cheese

directions

1. In a large bowl, combine the flour and salt. Gradually add warm water and olive oil while mixing with your hand or a wooden spoon. Knead for 8–10 minutes until the dough becomes soft and smooth. Cover with a damp cloth and let rest for 30 minutes.
2. While the dough rests, heat 2 tablespoons olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 3–4 minutes.
3. Add the chopped spinach to the skillet and cook until wilted, about 2–3 minutes. Season with salt, pepper, chili flakes, and nutmeg if using. Remove from heat and let cool slightly. Stir in the crumbled feta cheese.
4. Divide the rested dough into 6 equal pieces. On a floured surface, roll each piece into a thin circle or oval, about 8–10 inches in diameter.
5. Spoon the spinach-feta mixture over one half of the dough, leaving a small border. Fold the dough over to create a half-moon shape, and press the edges to seal.
6. Heat a dry non-stick skillet or griddle over medium heat. Cook each Gözleme for 2–3 minutes per side, or until golden brown with crisp spots.
7. Remove from the skillet and let rest for 1 minute before slicing. Serve warm, optionally with lemon wedges or plain yogurt on the side.

Servings and timing

Servings: 6 Gözleme
Prep Time: 20 minutes
Rest Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes

Variations

• Cheese-Only Gözleme: Use feta or a feta-mozzarella blend for a simpler filling.
• Add Herbs: Mix fresh dill, mint, or parsley into the filling for added freshness.
• Meat Option: Add cooked and seasoned ground lamb or beef to the spinach mixture.
• Vegan Version: Use vegan feta or tofu and sauté the filling in plant-based oil.
• Spiced Dough: Add a pinch of paprika or cumin to the dough for subtle flavor enhancement.

storage/reheating

Storage:
Store cooked Gözleme in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking.

Reheating:
Reheat on a dry skillet over medium heat for 2–3 minutes per side or until warmed through and crispy. Alternatively, wrap in foil and reheat in a 350°F (175°C) oven for 10 minutes.

Freezing:
Uncooked Gözleme can be frozen between sheets of parchment paper. Cook directly from frozen, adding an extra minute or two per side.

FAQs

Can I make the dough in advance?

Yes, the dough can be made a day in advance and stored in the refrigerator, wrapped tightly. Let it come to room temperature before rolling.

Do I need to use yeast in the dough?

No, this is a yeast-free dough, which makes it quicker and easier to prepare.

What type of flour is best for Gözleme?

All-purpose flour works well, but you can use bread flour for a slightly chewier texture or whole wheat flour for a healthier version.

Can I bake the Gözleme instead of pan-frying?

Pan-frying gives the best texture, but you can bake them at 400°F (200°C) for 15–18 minutes, flipping once halfway through.

Is it okay to use frozen spinach?

Yes, thaw and squeeze out excess moisture from frozen spinach before using in the filling.

What should I serve with Gözleme?

Gözleme pairs well with a side of yogurt, sliced cucumbers, olives, or a simple tomato salad.

Can I make mini versions for appetizers?

Yes, divide the dough into smaller portions and reduce the filling amount to make bite-sized Gözleme for parties or snacks.

How do I keep Gözleme warm before serving?

Keep cooked Gözleme warm in a low oven (200°F / 95°C) until ready to serve.

Can I use different cheeses?

Yes, try mozzarella, Turkish beyaz peynir, or a mild goat cheese in place of feta.

Can I use a tortilla or flatbread instead of making dough?

While not traditional, you can use store-bought flatbread for a quick shortcut. Simply fill, fold, and toast in a skillet.

Conclusion

Turkish Gözleme with Spinach and Feta is a beloved classic that brings the warmth of homemade flatbreads and the comfort of a savory, cheesy filling together in every bite. This recipe is both approachable and rewarding, making it perfect for casual meals, lunchboxes, or weekend brunch. With countless ways to customize the filling, Gözleme is a timeless dish that you’ll want to revisit again and again.

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