Spinach and Feta Gozleme

Name: Spinach and Feta Gozleme
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 cups all-purpose flour; 1/2 tsp kosher salt (for dough); 2/3 cup warm water; 2 tbsp olive oil (for dough); 6 oz fresh baby spinach, roughly chopped; 4 oz feta cheese, crumbled; 2 garlic cloves, minced; 1/2 tsp crushed red pepper flakes; 1/2 tsp black pepper; 2 tbsp olive oil (for cooking); 2 lemons, cut into wedges

Golden, pan-crisped Turkish stuffed flatbreads filled with wilted spinach and crumbled feta cheese. The unleavened dough cooks directly in a dry skillet, creating a satisfying crunch with a savory, creamy interior.

50 minMediumServes 4350 cal/serving

TurkishLunchStovetopVegetarianHalal-friendlyEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

2 cups all-purpose flour
1/2 tsp kosher salt (for dough)
2/3 cup warm water
2 tbsp olive oil (for dough)
6 oz fresh baby spinach, roughly chopped
4 oz feta cheese, crumbled
2 garlic cloves, minced
1/2 tsp crushed red pepper flakes
1/2 tsp black pepper
2 tbsp olive oil (for cooking)
2 lemons, cut into wedges

Instructions

1

Make the dough: mix 2 cups all-purpose flour and 1/2 tsp kosher salt (for dough) in a large bowl. Add 2/3 cup warm water and 2 tbsp olive oil (for dough) and mix until a smooth, pliable dough forms, about 3 minutes. Cover and rest for 15 minutes.
2

Make the filling: combine 6 oz roughly chopped fresh baby spinach, 4 oz crumbled feta cheese, 2 minced garlic cloves, 1/2 tsp crushed red pepper flakes, and 1/2 tsp black pepper in a bowl. Toss together; the spinach does not need to be cooked first as it will wilt in the pan.
3

Divide the dough into 4 equal balls. On a lightly floured surface, roll each ball into a thin circle or oval about 10 to 12 inches across.
4

Scatter one quarter of the spinach-feta filling over one half of each dough round, leaving a small border. Fold the other half over the filling and press the edges to seal.
5

Heat a large non-stick or cast-iron skillet over medium heat. Brush the surface lightly with 2 tbsp olive oil (for cooking). Cook each gozleme for 3 to 4 minutes per side until deeply golden and crisp in spots. Press gently with a spatula to help crisp the surface. Repeat with remaining gozleme, adding a little more oil each time.
6

Slice into pieces and serve immediately with 2 cut into wedges lemons for squeezing over.

Questions

Can I make Spinach and Feta Gozleme dairy-free?

Yes. The dairy in this entry is 4 oz feta cheese, crumbled. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Spinach and Feta Gozleme gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Spinach and Feta Gozleme keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Spinach and Feta Gozleme?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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