Name: Cheesy Spinach & Feta Gozleme
Prep time: 15 min
Cook time: 15 min
Total time: 50 min
Cuisine: Turkish
Ingredients: 2 1/2 cups all-purpose flour; 3/4 cup lukewarm water (plus extra for brushing); 2 tbsp plain yogurt (optional, for softer dough); 2 tbsp olive oil (plus more for cooking); 1 tsp salt; 3 cups fresh spinach, washed and chopped; 1/2 cup crumbled feta cheese; 1/2 cup shredded mozzarella or kashkaval cheese; 1 clove garlic, minced (optional); 2 tbsp chopped fresh parsley or dill (optional); Black pepper to taste

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A savory Turkish flatbread stuffed with tender spinach, creamy feta, and melting cheese—pan-cooked to a crisp, golden perfection. Ideal as a snack, lunch, or light dinner.

Why You’ll Love This Recipe

These gozleme deliver the warm, rustic appeal of handmade flatbreads combined with a satisfying, cheesy filling. They’re versatile, portable, and packed with wholesome greens—perfect for family meals or gatherings.

ingredients

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

all‑purpose flour
water (lukewarm), plus extra for brushing
plain yogurt (optional, for softer dough)
olive oil
salt
fresh spinach (washed and chopped)
crumbled feta cheese
shredded mozzarella or kashkaval cheese
minced garlic (optional)
chopped fresh parsley or dill (optional)
black pepper, to taste

directions

Make the dough: In a bowl, combine flour, salt, yogurt (if using), water, and a drizzle of olive oil. Knead about 5–7 minutes until smooth. Cover and let rest for 20 minutes.
Prepare the filling: In a mixing bowl, combine chopped spinach, feta, mozzarella, garlic, parsley, and black pepper.
Divide dough: Separate into 4–6 equal portions. Roll each into a thin circle (approx. 8–10 inches diameter).
Assemble gozleme: Spread spinach‑cheese filling over half of each rolled circle, leaving a small edge. Fold dough over filling to form a semicircle and gently seal edges.
Cook: Heat a skillet or griddle over medium heat and brush lightly with olive oil. Cook each gozleme 2–3 minutes per side until golden brown and cheese melts. Brush with olive oil between flips.
Serve: Slice into wedges and enjoy warm, straight from the pan.

Servings and timing

Servings: Yields 4–6 gozleme, serving 2–3 people (as a meal) or 4–6 people (as a snack/appetizer).
Prep time: ~15 minutes (plus 20 minutes dough rest)
Cook time: ~15 minutes
Total time: ~50 minutes

Variations

Herb variations: Add mint, dill, or chives for extra flavor.
Spicy twist: Include sliced chilies or chili flakes in the filling.
Protein boost: Add cooked ground lamb, beef, or shredded chicken to turn it into a heartier dish.
Alternate cheeses: Swap feta or mozzarella with ricotta, goat cheese, or a sharp cheddar for different textures.

storage/reheating

Fridge: Store any leftover gozleme in an airtight container in the fridge for up to 3–4 days.
Freezer: Wrap each cooled gozleme in foil or plastic wrap; freeze for 2–3 months.
Reheating: Rewarm in a 350 °F oven for 8–10 minutes or crisp up in a skillet over medium heat until heated through.

FAQs

1. Can I make the dough ahead of time?

Yes—prepare and refrigerate the dough for up to 24 hours; bring to room temperature before rolling.

2. Can I use frozen spinach?

Yes—just thaw, drain thoroughly, and squeeze out excess liquid before mixing with cheese.

3. What if the dough tears while rolling?

Patch gently by pinching the dough or applying a little water to seal small tears. Keep dough surface lightly floured to prevent sticking.

4. Can I bake these instead of pan‑fry?

Yes—brush with olive oil, bake at 400 °F for about 15 minutes until golden, flipping halfway through.

5. How do I prevent soggy gozleme?

Drain spinach well and avoid overfilling. Cooking on medium heat ensures moisture cooks off without burning.

6. Are these vegetarian?

Yes—this spinach and cheese version is naturally vegetarian.

7. Can I make smaller sizes?

Absolutely—divide dough into more portions for individual mini gozleme—perfect for kids or appetizers.

8. Can I use whole wheat flour?

Yes—substitute half or all-purpose flour with whole wheat for a nuttier flavor and heartier texture.

9. What drinks pair well?

Serve with ayran (yogurt drink), mint tea, or a crisp white wine like sauvignon blanc.

10. Can I reheat in a toaster or air-fryer?

Yes—50 sec to 2 minutes in an air-fryer or toaster oven crisps them back up nicely.

Conclusion

Cheesy Spinach & Feta Gozleme are a delicious and wholesome twist on traditional Turkish flatbreads. With simple ingredients, customizable fillings, and easy prep, they’re a satisfying comfort food that will become a household staple. Enjoy these crisp, cheesy parcels at any time of day!

Cheesy Spinach & Feta Gozleme

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A savory Turkish flatbread filled with spinach, feta, and melty cheese, then pan-cooked to a golden, crispy finish—ideal for a snack, lunch, or light dinner.

Author: Emma Harper
Prep Time: 15 minutes (plus 20 minutes dough rest)
Cook Time: 15 minutes
Total Time: 50 minutes
Yield: 4–6 gozleme (serves 2–3 as meal, 4–6 as snack) 1x
Category: Snack
Method: Pan-Fried
Cuisine: Turkish
Diet: Vegetarian

Instructions

In a mixing bowl, combine flour, salt, yogurt (if using), lukewarm water, and olive oil. Knead for 5–7 minutes until smooth. Cover and let rest for 20 minutes.
Prepare the filling by mixing spinach, feta, mozzarella, garlic, parsley, and black pepper in a bowl.
Divide the dough into 4–6 portions. Roll each into a thin circle about 8–10 inches in diameter.
Spread the spinach-cheese filling over half of each dough circle, leaving a border. Fold over to form a semicircle and press the edges to seal.
Heat a skillet or griddle over medium heat and brush lightly with olive oil. Cook each gozleme for 2–3 minutes per side until golden brown and the cheese melts. Brush with more olive oil between flips if desired.
Slice into wedges and serve warm straight from the pan.