Spinach and Cheese Gozleme
This traditional Turkish flatbread features a simple, unleavened dough filled with a savory mixture of spinach and cheese. It's cooked on a griddle until golden brown and flaky, perfect for a satisfying snack or light meal. Enjoy it warm, cut into wedges.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 493 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
dough
- 250 gall-purpose flour
- 0.5 tspsalt
- 150 mlwater, warm
- 1 tbspolive oil
filling
- 200 gfresh spinach, roughly chopped
- 100 gfeta cheese, crumbled
- 50 gmozzarella cheese, shredded
- 0.5 pcsyellow onion, finely chopped
- 1 clovegarlic, minced
- 0.5 tspred pepper flakes
- 0.25 tspblack pepper, freshly ground
cooking
- 2 tbspolive oil
brushing
- 2 tbspbutter, melted
Equipment
large pan · griddle · rolling pin · large mixing bowl
The method
Step by step
- 1
Combine the flour and salt in a large mixing bowl for the dough.
About 1 min
- 2
Gradually add the warm water and olive oil, mixing until a shaggy dough forms.
About 2 min
- 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
About 7 min
- 4
Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rest for at least 30 minutes at room temperature.
About 30 min
Cook’s note: This resting period helps the gluten relax, making the dough easier to roll.
- 5
While the dough rests, prepare the filling: heat a tablespoon of olive oil in a large pan over medium heat.
About 1 min
- 6
Add the chopped onion and sauté until softened, about 3-4 minutes.
About 4 min
- 7
Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
About 1 min
- 8
Add the roughly chopped spinach to the pan and cook until it wilts completely, about 3-5 minutes.
About 5 min
- 9
Remove the spinach mixture from the heat and let it cool slightly. Squeeze out any excess water from the spinach.
About 3 min
Cook’s note: Removing excess water prevents the gozleme from becoming soggy.
- 10
In a separate bowl, combine the cooled spinach mixture with the crumbled feta cheese, shredded mozzarella, and freshly ground black pepper.
About 2 min
- 11
Divide the rested dough into 4 equal pieces.
About 1 min
- 12
On a lightly floured surface, roll out one piece of dough into a very thin rectangle or oval, about 30x20 cm.
About 2 min
Cook’s note: Aim for a very thin dough, almost translucent.
- 13
Spread a quarter of the spinach and cheese filling over one half of the rolled-out dough, leaving a small border around the edges.
About 1 min
- 14
Fold the other half of the dough over the filling to create a half-moon or rectangular shape, gently pressing the edges to seal.
About 1 min
Cook’s note: Ensure the edges are well-sealed to prevent filling from escaping during cooking.
- 15
Heat a large dry griddle or non-stick pan over medium heat.
About 2 min
- 16
Lightly brush the top of the gozleme with olive oil before placing it on the hot griddle.
- 17
Cook for 3-5 minutes per side, or until golden brown and cooked through, brushing the second side with olive oil when flipping.
About 5 min
Cook’s note: Adjust heat as needed to prevent burning.
- 18
Once cooked, transfer the gozleme to a plate and immediately brush with melted butter.
Cook’s note: The butter adds flavor and keeps the crust soft.
- 19
Repeat with the remaining dough and filling.
About 8 min
- 20
Cut the gozleme into wedges and serve warm.
About 1 min
Per serving
Nutrition
- Calories
- 492.6kcal
- Protein
- 13.9g
- Carbs
- 53.5g
- Fat
- 24.7g
- Fibre
- 3.3g
- Sugar
- 2.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover gozleme in an airtight container in the refrigerator.
Reheat in a dry pan over medium heat until warmed through and crispy, or in an oven at 180°C (350°F) for 5-7 minutes.