Easy Spinach and Feta Gozleme Recipe
If you’re craving something savory, satisfying, and a little bit different, Spinach and Feta Gozleme is a perfect choice. Gozleme is a traditional Turkish flatbread stuffed with various fillings, typically cooked on a griddle or in a dry pan. Among the most popular variations is this delicious spinach and feta version, combining tender greens and creamy, salty cheese inside a crispy golden crust.
The best part? It’s surprisingly easy to make at home with basic ingredients!
What is Gozleme?
Gozleme (pronounced goze-le-meh) originated as a humble Turkish street food. Traditionally made by rolling out thin dough, filling it with ingredients like spinach, cheese, minced meat, or potatoes, then folding and cooking it without oil, it’s hearty, flavorful, and highly customizable. The name “Gozleme” comes from the Turkish word “göz,” meaning “compartment” or “eye,” referring to the way the filling peeks through the dough.
Ingredients
For the Dough:
- 2 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3/4 cup warm water
For the Filling:
- 200g fresh spinach, chopped (or use thawed frozen spinach, squeezed dry)
- 150g feta cheese, crumbled
- 1 small onion, finely chopped (optional)
- 1 tablespoon olive oil
- Freshly ground black pepper, to taste
- A pinch of nutmeg (optional, for extra warmth)
For Cooking:
- Extra olive oil for brushing
Instructions
1. Prepare the Dough
- In a large bowl, mix the flour and salt together.
- Make a well in the center, add olive oil and warm water.
- Mix until a rough dough forms, then knead on a lightly floured surface for about 5–7 minutes until smooth and elastic.
- Place the dough back into the bowl, cover with a cloth, and let it rest for about 30 minutes.
2. Make the Filling
- While the dough rests, prepare your filling.
- Heat a tablespoon of olive oil in a pan over medium heat.
- Add the onion (if using) and sauté until softened.
- Stir in the chopped spinach and cook until wilted (if using fresh). Remove from heat.
- Mix the cooked spinach with crumbled feta cheese, season with pepper and a pinch of nutmeg if you like.
3. Assemble
- Divide the dough into 4 equal pieces.
- Roll out each piece into a very thin rectangle or oval, about 2mm thick.
- Place a portion of the filling over half of each piece, leaving a border around the edge.
- Fold the dough over to cover the filling and seal the edges by pressing firmly.
4. Cook
- Heat a non-stick skillet or griddle over medium heat.
- Lightly brush one side of the gozleme with olive oil and place it, oil-side down, on the skillet.
- Cook for 2–3 minutes until golden brown, then brush the top with oil, flip, and cook the other side for another 2–3 minutes.
- Repeat with remaining gozleme.
5. Serve
- Slice into pieces and serve hot with lemon wedges, a side salad, or some yogurt for dipping.
Tips for Perfect
- Don’t overfill: A thin layer of filling makes it easier to fold and cook evenly.
- Cook on medium heat: Too high, and it will burn before cooking through; too low, and it may become tough.
- Customize it: Try adding fresh herbs like dill or parsley to the filling for extra flavor.
Why You’ll Love This Spinach and Feta Gozleme
- Quick and simple to make with pantry staples.
- Deliciously versatile—perfect for breakfast, lunch, or a light dinner.
- Easily adaptable—swap in different greens, cheeses, or even add some cooked ground lamb for a meatier version.
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