Gozleme with Spinach and Feta is a mouthwatering Turkish flatbread that’s crisp on the outside, warm and cheesy on the inside, and packed with fresh, vibrant flavor. This savory stuffed bread is a beloved street food in Turkey, and now you can recreate it at home using simple ingredients. Whether you’re serving it for breakfast, lunch, or a light dinner, this vegetarian recipe is sure to impress.
This traditional Turkish flatbread features a no-yeast dough that’s easy to work with and quick to make. The filling—fresh spinach, tangy feta cheese, and herbs—is both hearty and satisfying, making it an ideal choice for a meatless meal. Pan-fried until golden brown and served warm, Gozleme with Spinach and Feta brings the flavor of Turkish street markets right into your kitchen.
Why You’ll Love This Spinach and Feta Gozleme Recipe
- Golden and Crispy Outside, Cheesy Inside: Each bite offers a delightful crunch followed by a creamy, savory center.
- No Yeast Dough: Quick and easy to prepare, this dough doesn’t require rising time—just a short rest.
- Perfect for Meal Prep: These flatbreads freeze well and reheat beautifully, making them ideal for planning ahead.
- Fully Vegetarian: Packed with nutritious greens and rich feta cheese, this recipe offers satisfying flavor without any meat.
- Customizable Fillings: Add herbs, swap greens, or even include protein to suit your preferences.
Ingredients for Gozleme with Spinach and Feta
Note: For full measurements, see the recipe card at the bottom of the post.
For the Dough:
- All-purpose flour
- Salt
- Lukewarm water
- Olive oil
- (Optional) A spoonful of yogurt for extra softness
For the Filling:
- Fresh spinach (or thawed and drained frozen spinach)
- Feta cheese, crumbled
- Onion (optional), finely chopped
- Fresh parsley (optional), chopped
- Black pepper
- Olive oil
- (Optional) Red pepper flakes or Aleppo pepper for a kick
Ingredient Tip: For the best results, always use fresh ingredients when possible. A firm feta cheese that crumbles easily works best for stuffing the flatbreads.
How to Make Gozleme with Spinach and Feta
Making Turkish gozleme at home is simpler than you might expect. Here’s a step-by-step breakdown:
Step 1: Prepare the Dough
In a large mixing bowl, combine flour and salt. Gradually add lukewarm water and a drizzle of olive oil, mixing as you go. If using, add a tablespoon of yogurt for a softer texture. Knead the dough on a floured surface for 5–8 minutes until smooth and elastic. Cover with a clean towel and let rest for 30 minutes.
Step 2: Make the Filling
While the dough rests, heat a little olive oil in a skillet over medium heat. Sauté chopped onions (if using) until translucent. Add the chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and allow to cool. Once cooled, stir in crumbled feta cheese, parsley, black pepper, and optional red pepper flakes.
Step 3: Roll and Fill the Dough
Divide the dough into 4 equal portions. On a floured surface, roll each ball into a thin rectangle or circle. Spoon the filling onto one half of each rolled-out piece, leaving a small border around the edges. Fold the dough over the filling to create a half-moon or rectangular shape, and press the edges firmly to seal.
Step 4: Cook the Gozleme
Heat a non-stick skillet or griddle over medium heat. Lightly brush with olive oil. Cook each stuffed flatbread for 2–3 minutes per side, until golden and crisp. Continue with the remaining portions.
Step 5: Serve
Slice the gozleme into wedges and serve warm. For added flavor, offer lemon wedges or a simple yogurt dip on the side.
Serving Suggestions
Spinach and feta gozleme is incredibly versatile. Here are a few delicious pairing ideas:
- Garlic Yogurt Sauce: Mix Greek yogurt with minced garlic, lemon juice, and a touch of salt.
- Lemon Wedges: A squeeze of lemon enhances the flavor of the spinach and feta.
- Fresh Cucumber Salad: Crisp cucumber, red onion, and tomato with olive oil and lemon is a refreshing side.
- Soup Companion: Pair with lentil soup or tomato soup for a cozy meal.
Gozleme Variations to Try
This recipe is perfect as-is, but you can always switch things up with these tasty variations:
- Herbed Version: Add fresh dill or mint to the filling for a fragrant twist.
- Cheesy Upgrade: Mix in shredded mozzarella or halloumi for extra melty goodness.
- Hearty Protein: Include cooked, seasoned minced chicken or beef (non-pork) for a meatier option.
- Whole Wheat Option: Substitute some or all of the all-purpose flour with whole wheat flour for added fiber.
- Vegan Twist: Use a plant-based feta substitute and skip the yogurt in the dough.
Make-Ahead, Storage, and Freezing Tips
Storing
Place leftover gozleme in an airtight container and refrigerate for up to 3 days. They’ll stay crisp when reheated properly.
Reheating
For best results, reheat in a dry skillet over medium heat to restore crispiness. You can also use a toaster oven.
Freezing
Uncooked gozleme can be layered between parchment paper and frozen in a sealed container. Cook directly from frozen, adding a few extra minutes to the cooking time.
Pro Tip: If you plan to freeze these, don’t overfill them, as too much moisture from the filling may affect the texture during reheating.
Gozleme with Spinach and Feta
Ingredients
- 2 cups all-purpose flour plus more for dusting
- 1/2 teaspoon salt
- 3/4 cup warm water
- 1 tablespoon olive oil for the dough
- 1 tablespoon olive oil for cooking
- 1 tablespoon olive oil for filling
- 1 clove garlic minced
- 4 cups fresh spinach roughly chopped
- 1/2 cup feta cheese crumbled
- 1 tablespoon chopped parsley optional
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the flour and salt. Add warm water and 1 tablespoon olive oil. Mix until a dough forms.
- Knead the dough on a floured surface for 5–7 minutes until smooth. Cover and let rest for 20 minutes.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add garlic and cook until fragrant. Add chopped spinach and sauté until wilted. Let cool.
- In a bowl, mix the cooled spinach with crumbled feta, parsley, and black pepper.
- Divide the dough into 4 equal portions. Roll each into a thin circle or oval.
- Place filling on one half of each circle, fold over, and seal the edges.
- Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Cook each Gozleme for 2–3 minutes per side, or until golden brown and crispy.
- Remove from heat, slice into wedges, and serve warm.
Nutrition
Frequently Asked Questions About Gozleme
Can I use frozen spinach?
Yes! Just make sure it’s completely thawed and squeeze out any excess moisture to prevent sogginess.
Do I need yeast in the dough?
No yeast is needed for this flatbread. The dough is quick and simple—just a rest period is enough to make it pliable.
What kind of feta is best?
Use a firm, salty feta that crumbles easily. Avoid creamy feta spreads, which can make the filling too wet.
Can I bake the gozleme instead of frying?
Yes, you can bake it at 400°F (200°C) for about 12–15 minutes, but pan-cooking yields the crispiest, most authentic texture.
Can I prep the dough ahead of time?
Absolutely. You can refrigerate the dough for up to 24 hours. Just let it come to room temperature before rolling.
How do I keep the edges sealed while cooking?
Lightly brushing the edge with water before folding and firmly pressing the dough helps keep it sealed.
Is gozleme gluten-free?
Traditional gozleme is made with wheat flour, but you can experiment with gluten-free flour blends. Keep in mind that rolling and sealing may be trickier with gluten-free doughs.
Gozleme Recipe Card
Gozleme with Spinach and Feta
Crispy Turkish flatbread filled with a savory mix of spinach and feta cheese. Perfect for a snack or light meal.
Author: Beth
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 4 servings
Cuisine: Turkish
Diet: Vegetarian
Method: Pan-Frying
Category: Snack
Ingredients
- 2 cups all-purpose flour
- ½ tsp salt
- ¾ cup lukewarm water (more as needed)
- 2 tbsp olive oil (plus more for frying)
- 1 tbsp plain yogurt (optional)
- 2 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- ¼ cup chopped fresh parsley (optional)
- ¼ tsp ground black pepper
- (Optional) 1 small onion, finely chopped
- (Optional) Red pepper flakes or Aleppo pepper to taste
Instructions
- Mix flour and salt in a large bowl. Add water, olive oil, and yogurt if using. Knead into a soft dough. Cover and rest for 30 minutes.
- Heat oil in a pan. Sauté onions (if using), then add spinach and cook until wilted. Let cool, then stir in feta, parsley, pepper, and optional chili flakes.
- Divide dough into four pieces. Roll each into a thin oval or rectangle. Place filling on one side, fold over, and seal the edges.
- Heat a non-stick skillet with a bit of oil. Cook each piece 2–3 minutes per side until golden and crisp.
- Slice and serve warm, with lemon wedges or yogurt dip.
Nutrition (Per Serving)
Calories: 320 | Fat: 14g | Carbs: 36g | Protein: 10g | Sugar: 1g | Sodium: 430mg | Saturated Fat: 5g | Fiber: 2g | Cholesterol: 20mg
Final Thoughts
Gozleme with Spinach and Feta is the kind of dish that delights everyone—from picky eaters to adventurous food lovers. Its comforting combination of crispy bread and creamy filling makes it an instant favorite, and the fact that it’s so easy to customize only adds to its appeal. Whether you’re exploring Turkish cuisine or simply need a quick and wholesome meal, this gozleme recipe is one you’ll return to again and again.