Spinach and Feta Gozleme

Name: Spinach and Feta Gozleme Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 large bunch English spinach (– washed); ½ small onion (– chopped); 2 tbsp extra virgin olive oil; salt and pepper (– to taste); Cooked spinach (– from above); ¼ cup feta cheese (– crumbled); ⅛ cup fresh mozzarella or bocconcini (– chopped); 250 g – 2 cups plain flour; 180 –200 ml – about ¾ cup water (– at room temperature); 1 tsp salt

Jump to Recipe Print Recipe

Soft flatbread, savoury spinach filling, and pan cooking make this Spinach and Feta Gozleme recipe easy to recreate at home.

Spinach and feta gozleme with browned flatbread edges.

I have only recently discovered gozleme. Sydney is full of Turkish shops selling amazing food, but I had always ordered a kebab or a pide. That changed a few months ago when I tried a spinach and feta gozleme. I loved it so much that I have never ordered anything else since.

I must confess a little secret. I have a favourite spot for Turkish food. It is a takeaway I often visit while doing my shopping at Costco in Sydney.

Spinach and feta gozleme sliced and stacked on a plate.

For all you Sydneysiders, if you are ever at Costco, do me (and yourselves) a favour and stop by the Lidcombe Power Centre, opposite Costco. On the ground floor, there is the best kebab shop in town. They make excellent pides too and, of course, delicious gozlemes. I will have to write a full review of their food one day because it is well worth it.

Like with all things I love, I wanted to try the DIY way. I found a great recipe and gave it a go. So here it is, my homemade Spinach and Feta Gozleme, which tastes as good as the ones from my favourite shop. Enjoy!

What is Gözleme?

Gözleme is a traditional Turkish flatbread made with a simple unleavened dough. The dough is rolled very thin, filled, folded, and cooked on a hot pan or griddle until lightly golden with soft, tender layers inside.

It is commonly filled with spinach and feta cheese, potatoes, or minced meat. In Turkey, gözleme is often prepared fresh at home or sold at street stalls, cooked to order, and served warm, sometimes brushed with a little oil or butter before slicing.

It is pan-cooked rather than baked and is known for its soft texture with light brown spots on the surface, making it a comforting and versatile savoury flatbread.

Why We Love Homemade Spinach and Feta Gozleme

Soft flatbread paired with a savoury filling makes each bite easy and satisfying.
Fits naturally with simple sides like salad, yoghurt, or whatever is already ready.
Easy to enjoy straight from the pan while everything is still warm and soft.

Key Ingredients for Spinach and Feta Gozleme

English Spinach

Cooks down quickly and stays tender. Look for fresh, crisp leaves and drain well after cooking so the filling stays balanced.

Feta Cheese

Brings salt and body to the filling. A block of feta is easier to crumble by hand and gives a better texture than pre-crumbled versions.

Mozzarella or Bocconcini

Adds gentle melt and softness. Chop finely and drain well so it warms through evenly without adding extra moisture.

Find the complete list with measurements in the recipe card below.

How to Make Spinach and Feta Gozleme

Spinach

Step 1: Sauté the onion in a frying pan with the extra virgin olive oil. Add the spinach, season with salt and pepper to taste, and cook for about 3 minutes. Turn off the heat and set aside to cool.

Dough

Step 1: Put the flour and salt in a bowl, then slowly add the water while kneading.

Step 2: Knead the dough for about 10 minutes, or until it becomes smooth.

Step 3: Shape the dough into a ball, cover it with a damp paper towel, and let it rest for 15 minutes.

Mixing flour and water and resting dough for gozleme.

Assembling

Step 1: Cut the dough into 4 pieces and roll each piece out into a very thin sheet.

Step 2: Spread the cooked spinach in the centre of the rolled dough, then top with the feta and mozzarella.

Step 3: Fold the opposite sides over the filling first, then fold the remaining two sides to fully enclose the filling.

Step 4: Heat a non-stick pan (lightly brushed with oil) over medium heat. Cook one side of the Gozleme until brown spots appear, then turn it over and cook the second side.

Rolling, filling, folding, and pan cooking spinach and feta gozleme.

Step 5: Slice and serve warm.

Pan-cooked spinach and feta gozleme served on a white plate.

Frequently Asked Questions

Can I use different fillings?

Yes. Gozleme is versatile and works well with alternatives such as pre-cooked spiced minced lamb, potato and onion, mixed herbs, or sweet fillings like Nutella for dessert.

What cheese can I use in place of mozzarella?

Mild melting cheeses such as scamorza, provolone, or low-moisture mozzarella work well. Avoid very soft cheeses, as they release too much moisture during cooking.

Can I freeze gozleme?

Yes. Cooked gozleme freezes well. Let it cool completely, wrap tightly, and store in an airtight container or freezer bag for up to 2–3 months. Reheat in a dry pan or oven; avoid the microwave, as it softens the dough.

How can I keep the filling neatly inside the gozleme?

Use a moderate amount of filling and leave a clear border around the edges. Press firmly to seal, using a little water if needed, and fold into a square parcel for better control.

Extra Help from the Kitchen

Season the Spinach After Cooking – Taste the cooked spinach once cooled and adjust salt lightly if needed, since feta adds salt later and balance matters at this stage.

Flour the Bench Lightly – Use only a light dusting of flour when rolling the dough, as excess flour can dry the surface and prevent even browning in the pan.

Press Gently While Cooking – Use a spatula to press the gozleme lightly against the pan so the dough makes full contact and cooks evenly without blistering.

Keep the Filling Centred – Leave a clear border around the edges when adding the filling so the folds seal cleanly, and the parcel keeps its shape during cooking.

Rest Briefly Before Slicing – Let the cooked gozleme sit for 1–2 minutes after cooking so the cheese settles and slices stay neat.

Variations and Twists

Lamb, Spinach and Feta Gozleme – Add finely minced lamb cooked with the onion, then combine with the spinach and feta for a more filling savoury option.

Use a Yoghurt-Based Dough – Replace part of the water with plain Greek yoghurt to make a softer dough with a slightly more tender bite that stays easy to roll.

Add Fresh Herbs – Stir finely chopped parsley or dill into the cooled spinach before assembling. The herbs mix evenly with the cheese and keep the filling balanced.

Use a Three-Cheese Filling – Replace part of the mozzarella with ricotta or provolone for a creamier texture. Keep quantities modest so the filling stays easy to seal.

Add Mashed Potato – Mix a small amount of plain, well-drained mashed potato into the spinach and feta before filling. The potato softens the texture.

Storage and Shelf Life

Store cooked gozleme at room temperature for up to 2 hours, then place in an airtight container and refrigerate it for up to 3 days.

For longer storage, freeze fully cooled gozleme, wrapped tightly or separated with baking paper, for up to 2–3 months.

Thaw overnight in the fridge and reheat in a dry pan over medium heat until warmed through and lightly crisp on the outside.

5 from 3 votes