Spinach and Cheese Gozleme is a traditional Turkish flatbread that’s thin, crispy, and stuffed with a savoury spinach and feta filling. This easy gozleme recipe uses just a simple 3-ingredient dough with no yeast, making it quick to prepare at home.
Whether you enjoy it for lunch, a light dinner, or as a market-style snack, spinach gozleme is always satisfying with its golden layers and gooey, cheesy centre. Serve hot with lemon wedges or yoghurt dip for the authentic street-food experience.
A little bit about Gozleme
Gozleme is a traditional Turkish stuffed flatbread made with thinly rolled dough that’s folded over a savoury filling and cooked on a hot griddle until golden and crisp. The dough is usually made with just flour, water, and a little oil or salt, while the fillings can vary from spinach and cheese to potatoes, minced meat, or mushrooms.
The name gozleme comes from the Turkish word göz, meaning “pocket” — referring to the way the dough is folded to enclose the filling. What makes gozleme special is its balance of textures: flaky, crispy pastry on the outside with a soft, flavour-packed centre.
While spinach and cheese is the most popular version, gozleme is versatile and easily customisable, making it a much-loved comfort food that’s enjoyed for breakfast, lunch, or as a snack.
How to Make Spinach & Cheese Gozleme
Gozleme has 2 components a dough which makes the flaky pastry and the filling inside.
Gozleme Dough Preparation
Spinach and cheese gozleme starts with a simple 3-ingredient dough made from plain flour, olive oil, and water. I like to use a stand mixer for this recipe (no messy hands!), but you can easily make it by hand as well. Begin by adding the olive oil to the flour and mixing until combined. Gradually pour in the water, mixing until a soft, slightly sticky dough forms. Cover the bowl and let the dough rest for 30 minutes to relax the gluten, which makes it easier to roll out thinly.
Once rested, lightly dust a clean work surface with flour and transfer the dough. Knead gently until smooth, elastic, and easy to handle—this will give your gozleme that perfectly soft yet crisp texture once cooked.
Spinach & Cheese Filling:
For the filling, I like to use fresh spinach, finely chopped for an even texture. You can also use pre-washed baby spinach from the store—it’s a convenient option and doesn’t require any chopping. Both work beautifully, so choose whatever suits your time and preference.
For the cheese, any soft, crumbly cheese will do, but feta cheese—especially creamy Danish feta—is the traditional choice for authentic spinach and cheese gozleme. If you prefer a richer, meltier filling, you can mix in some grated mozzarella along with the feta for extra cheesiness. This combination creates a delicious balance of salty, creamy, and gooey textures inside the flaky pastry.
Assembling Spinach & Cheese Gozleme
Once your dough has rested, divide it into equal portions. Lightly flour your work surface and use a rolling pin to roll each portion into a thin, round flatbread. Place the spinach and cheese filling on one half of the dough, leaving a small border around the edges. Fold the other half over the filling to form a semi-circle, then press and seal the edges firmly with your fingers to prevent the filling from escaping during cooking.
Preheat a cast iron pan or flat griddle over medium heat. Place the prepared gozleme on the hot pan and cook for 2–3 minutes per side, brushing or drizzling a little olive oil on both sides as it cooks.
The gozleme should be golden brown, crisp on the outside, and warm with melted cheese inside.
Tips on making Gozleme
- Aim for a smooth, soft dough – Knead until the dough is elastic and easy to work with. This will make rolling and folding much easier.
- Keep the size manageable – Roll each gozleme so it fits comfortably in your pan. Oversized gozleme can be tricky to handle and may tear when transferring to the pan.
- Roll the pastry as thin as possible – Thin dough gives you that irresistible crispy texture while keeping the filling light and balanced.
- Use a heavy-based or cast iron pan – Preheat the pan before cooking, then reduce to medium-low heat once the gozleme is on the pan. Cooking low and slow ensures the pastry turns golden and crisp without burning, while the filling warms through perfectly.
Watch how to make Spinach & Cheese Gozleme
Other Turkish Recipes To Try
Turkish Pide
Turkish Adana Kebabs
Turkish Chicken Doner Kebab
Spinach and Cheese Gozleme
Ingredients
Dough
- 3 cups Plain Flour
- ¼ cup Olive Oil
- ½ tsp Salt
- Water as Required
Filling
- 4 cups Chopped Spinach See Notes
- 200 g Feta Cheese See Notes
- ½ tsp Salt
- ½ tsp Paprika
- Oil for cooking
Instructions
- Add salt to flour along with oil. Using a mixer or hands mix. Add water gradually until dough forms. It will be a bit sticky at this stage.
- Cover with a cling and allow to rest for half an hour.
- While the dough is resting chop spinach and add crumbed feta along with salt and paprika
- Sprinkle the surface with flour, knead the dough for few minutes untill its smooth and palpable.
- Divide the dough into 4-6 equal parts. Roll it thinly into round or rectangle shape.
- Spread spinach on half of the pastry. Fold over the other half and seal the edges with finger. Press it with hand to get rid of any air pocket.
- Heat the pan until hot and then turn the flame medium low. Carefully put the prepared gozleme on the pan. Sprinkle oil and turn until golden crispy on both sides.
- Serve immediately along with some lemon wedges.
Notes
- You can use fresh spinach. It needs to be cut and washed thoroughly. Alternatively you can use packaged baby spinach that is prewashed and ready to use.
- For the cheese, any soft, crumbly cheese will do, but feta cheese—especially creamy Danish feta—is the traditional choice for authentic spinach and cheese gozleme. If you prefer a richer, meltier filling, you can mix in some grated mozzarella along with the feta for extra cheesiness.
Amazing, always wanted to try gozleme at jome. Such an easy recipe, turned out perfect !!!