Traditional Spinach and Feta Gözleme (Turkish Flatbread)
Turkish Gözleme
Crispy Turkish flatbreads stuffed with a savory spinach and feta filling, cooked until golden and delicious.
Nutrition (per serving)
Gözleme is the ultimate Turkish comfort food—a hand-rolled flatbread that's cooked on a griddle until it's perfectly crisp and spotted with golden brown 'eyes' (which is actually what 'göz' means in Turkish!). It’s one of those dishes that feels incredibly special yet relies on simple, humble ingredients. There’s something so satisfying about the contrast between the paper-thin, crunchy exterior and the warm, salty filling of fresh spinach and tangy feta cheese.
While you might see these being made by experts on large circular griddles in Turkish markets, they are surprisingly easy to recreate in your own kitchen using a standard cast-iron skillet. The dough is a dream to work with—soft, elastic, and very forgiving. Whether you serve these for a weekend brunch, a light lunch, or even as a side for a larger Mediterranean feast, they always disappear in minutes. Get ready to fall in love with your new favorite way to eat your greens!
Ingredients
- All-purpose flour:3 cups
- Salt:1 tsp
- Warm water:1 cup
- Olive oil:2 tbsp
- Fresh baby spinach, roughly chopped:10 oz
- Feta cheese, crumbled:1 cup
- Green onions, thinly sliced:3 pieces
- Red pepper flakes:½ tsp
- Melted butter (for brushing):2 tbsp
Instructions
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In a large bowl, whisk together the flour and salt. Make a well in the center and add the warm water and olive oil.
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Mix until a dough forms, then turn it out onto a floured surface. Knead for 5 minutes until the dough is smooth and elastic. Place it back in the bowl, cover with a damp cloth, and let it rest for 20 minutes.
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While the dough rests, prepare the filling. In a medium bowl, combine the chopped spinach, crumbled feta, sliced green onions, and red pepper flakes. Use your hands to toss and slightly bruise the spinach so it wilts a bit.
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Divide the rested dough into 4 equal portions and roll each into a smooth ball.
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On a lightly floured surface, roll out one ball of dough into a very thin rectangle or circle (about 12 inches across). The thinner the dough, the crispier the result.
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Spread a quarter of the spinach and feta mixture over one half of the dough, leaving a small border at the edges.
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Fold the other half of the dough over the filling and press the edges firmly to seal. You can use a fork to crimp the edges if desired.
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Heat a large non-stick skillet or cast-iron griddle over medium heat. Place the gözleme in the dry pan and cook for 3-4 minutes per side, or until golden brown and blistered.
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Remove from the pan and immediately brush both sides with melted butter. Repeat with the remaining dough and filling.
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Slice into triangles or rectangles and serve warm with lemon wedges on the side.
Tips & Notes
- Don't worry if the dough looks too thin; it's quite strong and needs to be thin to get that signature crunch.
- If you want an extra kick, add some chopped fresh parsley or a pinch of sumac to the spinach mixture.
- Keep the cooked gözlemes warm by stacking them under a clean kitchen towel while you finish the rest.
