Gozleme is a beloved Turkish street food: a thin, hand-stretched flatbread folded around a savory filling and cooked on a hot griddle until crisp and golden. This spinach and feta version is a classic, balancing the salty, creamy cheese with fresh, earthy greens and a hint of lemon and dill. It’s surprisingly simple to make at home, and the result is far better than anything from a freezer aisle—crisp, chewy, and bursting with flavor.
Ingredients
- For the dough:
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (240 ml) warm water
- 2 tablespoons (30 ml) olive oil
- For the filling:
- 1 lb (450 g) fresh spinach, washed and roughly chopped (or 10 oz / 280 g frozen, thawed and squeezed dry)
- 1 cup (150 g) crumbled feta cheese
- 1/2 cup (50 g) grated mozzarella or mild white cheese (optional, for extra melt)
- 1/4 cup (15 g) chopped fresh dill (or 1 teaspoon dried dill)
- 2 green onions, finely sliced
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1 tablespoon (15 ml) olive oil, for sautéing
- For cooking and serving:
- Olive oil or melted butter, for brushing
- Lemon wedges, for serving
- Plain yogurt, for serving (optional)
Instructions
- Make the dough: In a large bowl, whisk together the flour and salt. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 8–10 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour; if too dry, add a teaspoon of water. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rest for 30 minutes. This rest is essential for the dough to become pliable enough to stretch thin.
- Prepare the filling: While the dough rests, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the spinach (if using fresh, add in batches; if using frozen, add directly). Cook, stirring, for 2–3 minutes, until the spinach is wilted and any liquid has evaporated. Remove from heat and let cool slightly. In a bowl, combine the cooked spinach, feta, mozzarella (if using), dill, green onions, black pepper, and red pepper flakes (if using). Mix well and set aside.
- Divide and roll the dough: After resting, divide the dough into 4 equal pieces. Keep the pieces you’re not working with covered with a damp cloth. On a lightly floured surface, roll one piece into a very thin rectangle, about 12×10 inches (30×25 cm). It should be almost translucent—if it tears, just patch it with a bit of dough. The thinner the better, as it will crisp up beautifully.
- Fill and fold: Place one-quarter of the filling on one half of the rectangle, leaving a 1-inch (2.5 cm) border. Fold the other half over the filling, and press the edges firmly to seal. You can also fold the edges over to create a neat package. Repeat with the remaining dough and filling.
- Cook the gozleme: Heat a large non-stick skillet or griddle over medium-high heat. Brush the top of one gozleme with olive oil or melted butter. Place it oiled-side down in the hot pan. Cook for 2–3 minutes, until the bottom is golden brown and crisp. While it cooks, brush the top side with oil. Flip and cook for another 2–3 minutes, until both sides are golden and the filling is hot. Transfer to a cutting board and keep warm while you cook the remaining gozleme.
- Serve: Cut each gozleme into halves or quarters. Serve immediately with lemon wedges and yogurt on the side, if desired.
Tips
- Don’t skip the dough rest: The 30-minute rest allows the gluten to relax, making the dough much easier to roll thin without snapping back. If you’re short on time, even 15 minutes helps.
- Get the pan hot: A medium-high heat is key to getting a crisp, golden exterior without drying out the filling. If the pan is too cool, the gozleme will be pale and chewy.
- Substitute the greens: If you don’t have spinach, use Swiss chard, kale (blanched first), or a mix of fresh herbs like parsley and mint. Just make sure to squeeze out any excess moisture after cooking.
- Make ahead: You can assemble the gozleme up to a day ahead, keep them in the fridge on a baking sheet covered with plastic wrap, and cook them just before serving. Add a minute or two to the cooking time.
Serving Suggestions
Gozleme is traditionally served as a street snack, but it makes a satisfying light meal. Serve it hot off the griddle with lemon wedges and a side of plain yogurt or cacık (Turkish cucumber-yogurt dip). For a heartier dinner, pair it with a simple tomato and cucumber salad, or a bowl of lentil soup. It’s also great sliced into strips for a party platter.
Variations
- Meat version: Add 1/2 lb (225 g) cooked ground lamb or beef, seasoned with cumin and paprika, to the filling.
- Potato and cheese: Replace the spinach with 1 cup (150 g) of mashed potato and mix with the feta and dill.
- Spicy kick: Add a finely chopped fresh chili or a tablespoon of harissa paste to the filling.
- Vegan option: Use a plant-based feta or crumbled tofu and skip the mozzarella. Sauté the spinach with a little garlic and use olive oil for brushing.
Storage and Reheating
Cooked gozleme can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a dry skillet over medium heat for 2–3 minutes per side, or in a 350°F (175°C) oven for 5–7 minutes, until hot and crisp. They also freeze well: wrap each cooked gozleme in plastic wrap and place in a freezer bag for up to 2 months. Reheat frozen gozleme directly in a hot pan for 4–5 minutes per side, or in the oven at 375°F (190°C) for 10–12 minutes. Avoid microwaving, as it will make the dough soggy.
Frequently Asked Questions
Can I use whole wheat flour? Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. The dough will be a bit denser and nuttier, but it will still work. You may need to add a little extra water.
Why is my dough tearing when I roll it? This usually happens if the dough hasn’t rested enough or if it’s too dry. Make sure to rest it for at least 30 minutes, and keep the dough covered while you work. If it tears, just press it back together—it’s very forgiving.
Can I cook gozleme on a grill? Yes, a grill works well. Heat it to medium and cook the gozleme directly on the grates for 2–3 minutes per side. The grill marks add a nice smoky flavor.
What can I use instead of feta? If you don’t have feta, use ricotta salata, queso fresco, or a well-drained cottage cheese. The flavor will be milder, so you might want to add a little extra salt or a squeeze of lemon juice.
How do I prevent the filling from making the dough soggy? The key is to cook the spinach thoroughly and squeeze out as much liquid as possible before mixing with the cheese. Also, don’t overfill—a thin, even layer is best.
Can I make the dough in a bread machine? Yes, add the ingredients in the order recommended by your machine and use the dough setting. After it finishes, proceed with the filling and rolling steps.
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