Turkish Gözleme (Spinach & Feta stuffed flatbread)

Prep Time: 15 mins | Cook time: 25 mins | Total time: 35 mins

Course: Entree | Servings: 3

Difficulty level: Easy


For the dough

  • 200 grams atta (whole wheat flour)
  • ½ tsp salt
  • ½ cup lukewarm water
  • 1 tbsp olive oil, plus additional for brushing

For the filling

  • 2 packed cups roughly chopped spinach leaves
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • ½ tsp chilli flakes
  • ½ tsp black pepper
  • Salt, to taste
  • ½ cup drained and crumbled feta (or Danish White cheese)



  • In a mixing bowl, add the dough ingredients. Knead the dough until smooth. Shape into a ball and brush the dough with a little olive oil. Cover with a clean, damp cloth and set aside to rest for 20 minutes
  • For the filling, mix spinach, onion, olive oil, salt (if required; remember the feta already has salt), chilli flakes and red pepper. Massage the seasoning into the spinach and onions. Add the crumbled feta and mix.
  • Divide the rested dough into three equal pieces and shape into balls. On a lightly floured surface, use a rolling pin to roll out the dough into a thin circle, to a diameter of about 10 inches.
  • Spread one-third of the filling evenly over one half of the circle, leaving about 1 cm from the edge for sealing. Brush water on the edges, and fold the other half of the circle over the filled half. Pat the top to remove air pockets, and then seal the edges by pressing lightly with your fingers.
  • Heat a griddle and cook the gozleme on one side (side 1), about 1 minute. Flip and cook on the other side (side 2) for 1 minute. Flip and cook Side 1 again, about 45 seconds. Flip and cook Side 2 again, about 45 seconds.
  • Place the cooked Gözleme on a bamboo board, and brush with olive oil on both sides. With a sharp knife, cut into 4 segments.
  • Serve on its own or with accompaniments of your choice – we recommend a yogurt-based dip or a refreshing salad
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.