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Spinach and Feta Gözleme (Turkish Stuffed Flatbread)

Print Recipe
Spinach and feta gözleme is a classic Turkish stuffed flatbread made with thin dough, a savory spinach-cheese filling, and cooked until golden and crisp on a skillet. Simple ingredients, quick cooking, and big flavor make this an easy, satisfying meal or appetizer.
Course Appetizer, Main Course, Side Dish, Snack
Prep Time 40 minutes
Cook Time 20 minutes

Equipment

  • 1 regular large frying pan
  • 1 large bowl
  • 1 Rolling Pin

Ingredients

Make the Dough

  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 3/4 cup warm water
  • 1 tbsp olive oil

For the Filling

  • 6 cups fresh spinach, finely chopped
  • 1 cup crumbled feta cheese
  • 1 tbsp olive oil
  • 1/4 tsp black pepper
  • Optional: pinch of red pepper flakes or dried oregano
  • Butter or olive oil, for brushing the pan and flatbreads

Instructions

Make the Dough

  • in a large bowl, whisk together the flour and salt. Add the warm water and olive oil, mixing with a spoon or your hands until a shaggy dough forms.
  • Turn the dough out onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
  • Form into a ball, lightly oil the surface, cover with a bowl or plastic wrap, and let rest for 20 minutes. This relaxes the gluten and makes rolling easier.

Prepare the Filling

  • Place the chopped spinach in a large bowl. Add the feta, olive oil, black pepper, and any optional seasoning. Mix gently until just combined.
    Tip: If your spinach is very moist, lightly squeeze out excess liquid to prevent soggy gözleme.

Divide and Roll

  • Divide the rested dough into 4 equal balls. Keep covered while working.
  • Roll one ball on a lightly floured surface into a very thin circle or oval (about 10–12 inches wide). The dough should be nearly translucent.

Fill and Fold

  • Spread a quarter of the spinach-feta mixture over half of the dough, leaving a small border. Fold the other half over the filling to create a half-moon or rectangle. Press gently to seal.
  • Repeat with remaining dough and filling.

Cook the Gözleme

  • Heat a large skillet or griddle over medium heat. Lightly brush with butter or olive oil.
    Cook each gözleme for 3–4 minutes per side, pressing gently with a spatula, until golden brown with crisp spots and the filling is heated through. Brush lightly with butter while cooking for extra flavor.

Serve

  • Remove from the pan, cut into wedges
  • Serve hot and enjoy!