Name: Spinach and Feta Gozleme (Turkish Flatbread)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 1/2 cups all-purpose flour; 1/4 teaspoon salt; 2 tablespoons olive oil; 3/4 cup warm water; 1 tablespoon olive oil (for cooking); 200g fresh spinach, chopped; 200g feta cheese, crumbled; 1/2 teaspoon ground nutmeg; Salt and pepper to taste; Lemon wedges (for serving)

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I make this Spinach and Feta Gozleme when I’m craving something warm, cheesy, and savory. This traditional Turkish flatbread is pan-fried until golden and crisp, then stuffed with a flavorful mix of spinach, feta, and nutmeg. It’s satisfying, simple to make, and pairs beautifully with a squeeze of fresh lemon.

Spinach and Feta Gozleme (Turkish Flatbread)

Why You’ll Love This Recipe

I love how this recipe turns pantry staples into something that feels special. The dough is soft and easy to work with, and the filling is creamy, salty, and comforting. I get the joy of making something by hand, but without a lot of fuss or time. It’s perfect for lunch, dinner, or even a snack, and I always enjoy watching it puff and crisp in the skillet.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 1/2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons olive oil
3/4 cup warm water
1 tablespoon olive oil (for cooking)
200 g fresh spinach, chopped
200 g feta cheese, crumbled
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Lemon wedges (for serving)

Directions

I start by combining the flour and salt in a large bowl. I make a well in the center and add the olive oil and warm water, mixing until a dough forms.
On a floured surface, I knead the dough for about 10 minutes until it’s smooth and elastic. Then I cover it and let it rest for 30 minutes.
While the dough rests, I mix the chopped spinach, crumbled feta, nutmeg, salt, and pepper in a bowl to prepare the filling.
After resting, I divide the dough into four portions and roll each one into a large, thin circle, about 12 inches across.
I spread the filling over one half of each dough circle, leaving a border around the edges. Then I fold the dough over the filling and press the edges to seal.
In a large skillet, I heat the olive oil over medium heat. I cook each gozleme for 2–3 minutes on each side until golden and crispy.
I serve them hot with lemon wedges for squeezing.

Servings and timing

This recipe makes 4 servings. It takes 15 minutes to prep, 15 minutes to cook, and a total of 30 minutes from start to finish. Each serving has approximately 250 kcal.

Variations

I sometimes add sautéed onions or garlic to the spinach mixture for extra flavor.
I like to toss in some grated mozzarella or cheddar for a gooier cheese pull.
For a spicy kick, I sprinkle chili flakes or chopped fresh chili into the filling.
I swap spinach for kale or Swiss chard when I want a different green.
I’ve tried making mini versions for parties—they’re always a hit.

Storage/reheating

I store leftover gozleme in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat for a few minutes on each side, which keeps them crispy. I avoid microwaving because it softens the crust. I can also freeze them, layered with parchment paper, and reheat straight from frozen in a pan.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough a day in advance and keep it covered in the fridge. I just let it sit at room temperature for 30 minutes before rolling it out.

Can I use frozen spinach?

Absolutely. I thaw and squeeze out all the moisture from frozen spinach before mixing it with the other filling ingredients.

What other cheeses can I use besides feta?

I like using ricotta, halloumi, or a mix of feta and mozzarella when I want a different texture or flavor profile.

Can I bake the gozleme instead of pan-frying?

Yes, I can brush them with oil and bake at 200 °C (400 °F) for about 12–15 minutes, flipping once. They’ll be slightly less crispy but still delicious.

Can I make this gluten-free?

Yes, I’ve had success using a gluten-free all-purpose flour blend, but I add a touch more water if the dough feels dry.

How do I keep them warm for serving?

I keep them on a tray in a warm oven (around 100 °C or 200 °F) covered lightly with foil while I finish cooking the rest.

What can I serve with gozleme?

I like to pair it with a simple tomato and cucumber salad, plain yogurt, or even a bowl of soup for a heartier meal.

Is it okay to use store-bought dough?

In a pinch, yes. Pizza dough or flatbread dough works well, though homemade has a softer, chewier texture.

Can I make these vegan?

Yes, I replace the feta with a vegan cheese alternative and make sure the dough is free from dairy. Some plant-based cheeses melt nicely and give a similar texture.

Do I need a special pan to cook them?

No special pan needed—I use a regular non-stick or cast iron skillet. The key is a medium heat and a little oil to get that golden, crispy finish.

Conclusion

I find making Spinach and Feta Gozleme so rewarding—easy, comforting, and endlessly customizable. It’s one of those dishes that feels cozy and handmade, yet comes together quickly. Whether I enjoy it fresh off the pan or reheated for lunch, it’s always a satisfying bite.

Alice