Turkish Spinach and Cheese Gözleme

Imperial May 17, 2026May 17, 2026

Quick Recipe Version (TL;DR)

Yield: 4 large gözleme, 4 servings
Prep Time: 45 minutes, including dough rest
Cook Time: 24 minutes
Total Time: 1 hour 9 minutes

Quick Ingredients

Dough: 2 1/2 cups (300g) all-purpose flour, 3/4 teaspoon fine sea salt, 1 tablespoon olive oil, 3/4 cup (180ml) warm water at about 105°F (40°C), plus extra flour for rolling
Filling: 2 teaspoons olive oil, 1 small yellow onion finely chopped, 10 ounces (280g) fresh spinach chopped, 2 scallions thinly sliced, 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh dill or mint, 5 1/3 ounces (150g) feta crumbled, 3 ounces (85g) grated kashar or low-moisture mozzarella, 1/2 teaspoon Aleppo pepper, 1/4 teaspoon black pepper
Cooking: 1 1/2 tablespoons olive oil or melted unsalted butter for brushing the griddle and flatbreads
Optional serving: Lemon wedges, plain yogurt, extra herbs, or a pinch of Aleppo pepper

Do This

1. Mix flour and salt, then stir in olive oil and warm water; knead 6 to 8 minutes until smooth and rest 20 minutes.
2. Sauté onion in 2 teaspoons olive oil for 4 minutes, add spinach, and cook 2 to 3 minutes until wilted.
3. Cool the spinach mixture, squeeze out excess moisture, then mix with scallions, herbs, feta, kashar or mozzarella, Aleppo pepper, and black pepper.
4. Divide dough into 4 balls and roll each into a very thin 11 to 12-inch round or oval.
5. Fill one half of each dough round, fold over, press out air, and seal the edges tightly.
6. Cook on a lightly brushed griddle at 375°F (190°C) for 2 1/2 to 3 1/2 minutes per side, until blistered, golden, and crisp.
7. Brush lightly with olive oil or butter, slice into wedges, and serve warm with lemon and yogurt if desired.

Why You’ll Love This Recipe

Street-food comfort at home: Thin, blistered flatbread wrapped around a savory spinach, feta, and herb filling.
No yeast required: The simple dough rests just 20 minutes and rolls out beautifully by hand.
Crisp outside, tender inside: A hot griddle gives the gözleme golden spots, crisp edges, and soft, cheesy layers.
Flexible and filling: Enjoy it as lunch, dinner, a snack, or make a potato-herb variation when you want something extra hearty.

Grocery List

Produce: Fresh spinach, yellow onion, scallions, fresh parsley, fresh dill or mint, lemon wedges for serving, optional potatoes for a variation
Dairy: Feta cheese, kashar cheese or low-moisture mozzarella, optional plain yogurt for serving
Pantry: All-purpose flour, fine sea salt, olive oil, Aleppo pepper or mild red pepper flakes, black pepper

Full Ingredients

For the Handmade Flatbread Dough

2 1/2 cups (300g) all-purpose flour, plus 2 to 3 tablespoons extra for rolling
3/4 teaspoon fine sea salt
1 tablespoon olive oil
3/4 cup (180ml) warm water, about 105°F (40°C)

For the Spinach, Cheese, and Herb Filling

2 teaspoons olive oil
1 small yellow onion, about 3 ounces (85g), finely chopped
10 ounces (280g) fresh spinach, roughly chopped if leaves are large
2 scallions, thinly sliced
1/4 cup (15g) finely chopped fresh parsley
2 tablespoons finely chopped fresh dill or fresh mint, or 1 tablespoon of each
5 1/3 ounces (150g) feta cheese, well drained and crumbled
3 ounces (85g) kashar cheese, grated, or low-moisture mozzarella, grated
1/2 teaspoon Aleppo pepper, or 1/4 teaspoon mild red pepper flakes
1/4 teaspoon freshly ground black pepper
1/8 teaspoon fine sea salt, only if needed after tasting the filling

For Cooking and Serving

1 1/2 tablespoons olive oil or melted unsalted butter, for brushing the griddle and finished gözleme
1 lemon, cut into wedges, optional
1/2 cup plain yogurt, optional, for serving
1 tablespoon chopped fresh parsley or dill, optional, for garnish
1/4 teaspoon Aleppo pepper, optional, for finishing

Turkish Spinach and Cheese Gözleme – Closeup

Step-by-Step Instructions

Step 1: Make the soft flatbread dough

In a large mixing bowl, whisk together 2 1/2 cups (300g) all-purpose flour and 3/4 teaspoon fine sea salt. Make a well in the center, then add 1 tablespoon olive oil and 3/4 cup (180ml) warm water at about 105°F (40°C). Stir with a wooden spoon or your hand until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, until smooth, elastic, and only slightly tacky. If the dough is sticky, dust with flour 1 teaspoon at a time; if it feels dry or cracks, wet your hands and knead in that little bit of moisture. Shape into a ball, cover with an inverted bowl or clean towel, and rest at room temperature for 20 minutes.

Step 2: Cook the spinach filling

While the dough rests, heat 2 teaspoons olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 4 minutes, stirring often, until softened and translucent but not browned.

Add the chopped spinach in handfuls. Cook for 2 to 3 minutes, turning with tongs, until the spinach is fully wilted. Transfer the mixture to a plate or shallow bowl and let it cool for 5 to 7 minutes, until comfortable to handle.

Step 3: Squeeze and season the filling

Place the cooled spinach mixture in a clean kitchen towel or several layers of paper towels and squeeze firmly over the sink to remove as much liquid as possible. This step is important: a dry filling helps the gözleme stay crisp rather than soggy.

Transfer the squeezed spinach mixture to a bowl. Add the sliced scallions, parsley, dill or mint, crumbled feta, grated kashar or mozzarella, Aleppo pepper, and black pepper. Mix well with a fork, breaking up any large pieces of feta. Taste a tiny pinch of the filling; add the 1/8 teaspoon salt only if it needs it, since feta can be quite salty. Divide the filling into 4 equal portions.

Step 4: Divide and roll the dough thinly

Divide the rested dough into 4 equal pieces, about 120g each. Roll each piece into a smooth ball and keep the balls covered while you work so they do not dry out.

Lightly flour the counter and roll one dough ball into an 11 to 12-inch round or oval. The dough should be very thin, similar to a flour tortilla, and almost translucent in spots without tearing. Rotate the dough as you roll and dust sparingly with flour only as needed. Too much flour can make the finished flatbread dry.

Step 5: Fill and seal the gözleme

Spread one portion of the spinach and cheese filling over one half of the rolled dough, leaving a 1/2-inch border around the edge. Keep the filling in an even, fairly thin layer so the flatbread cooks through quickly.

Fold the unfilled half of the dough over the filling to make a half-moon shape. Press gently over the top to push out trapped air, then press the edges firmly to seal. You can use your fingertips or the tines of a fork. Repeat with the remaining dough and filling, placing the filled gözleme on a lightly floured tray or parchment-lined surface as you work.

Step 6: Heat the griddle

Place a large cast-iron skillet, flat griddle, or heavy nonstick pan over medium-high heat and heat to 375°F (190°C). If you do not have a thermometer, the pan is ready when a tiny pinch of flour sizzles lightly and turns pale golden in about 20 seconds, rather than burning immediately.

Brush the pan very lightly with olive oil or melted butter. You want just a thin sheen; too much fat can fry the dough before the inside warms through.

Step 7: Cook until blistered, golden, and crisp

Place one filled gözleme in the hot pan. Cook for 2 1/2 to 3 1/2 minutes on the first side, until the underside has deep golden brown spots and the dough begins to blister. Brush the top lightly with oil or butter, then flip.

Cook the second side for another 2 1/2 to 3 1/2 minutes, pressing gently with a spatula around the edges and center so the dough makes contact with the pan. The gözleme is ready when both sides are golden and crisp in spots, the edges look sealed and cooked, and the cheese inside is warm and softened. Adjust the heat as needed: if the dough is browning too quickly, lower to medium; if it looks pale after 3 minutes, increase the heat slightly.

Step 8: Slice and serve warm

Transfer the cooked gözleme to a cutting board. For the best texture, let it rest for 1 minute, then brush very lightly with olive oil or butter. Sprinkle with a little chopped parsley or dill and a pinch of Aleppo pepper if you like.

Slice each gözleme into 3 or 4 wedges and serve warm with lemon wedges and plain yogurt on the side. The lemon brightens the salty feta and spinach, while the yogurt adds a cool, creamy contrast to the crisp flatbread.

Pro Tips

Squeeze the spinach well: Excess moisture is the main reason homemade gözleme turns soft instead of crisp. The spinach should feel damp but not wet after squeezing.
Roll the dough thinner than you think: Thin dough cooks quickly and gives you the classic blistered, flexible, slightly crisp texture.
Keep the filling layer even: A thick mound of filling can tear the dough and prevent the center from heating properly.
Use moderate fat: A light brush of olive oil or butter is enough for crispness and flavor. A greasy pan can make the dough heavy.
Control the heat: The ideal griddle temperature is about 375°F (190°C). Hot enough to blister, but not so hot that the outside burns before the filling warms.

Variations

Potato and herb gözleme: Replace the spinach filling with 1 pound (450g) boiled Yukon Gold potatoes, mashed with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon Aleppo pepper, 1/4 teaspoon black pepper, 1/4 cup chopped parsley, and 3 ounces (85g) crumbled feta. Cool before filling the dough.
Greens and cheese gözleme: Swap the spinach for 10 ounces (280g) Swiss chard, kale, or a mixture of tender greens. Remove tough stems and cook until wilted, then squeeze dry before mixing with cheese.
Extra-herby village-style gözleme: Increase the parsley to 1/2 cup and use a mix of dill, mint, and scallions. This version tastes especially fresh with lemon and yogurt.

Storage & Make-Ahead

Cooked gözleme are best eaten hot from the griddle, but leftovers keep well. Let them cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a dry skillet over medium heat for 2 to 3 minutes per side, or in a 350°F (175°C) oven for 8 to 10 minutes, until hot and crisp again. Avoid microwaving if possible, as it softens the flatbread.

To make ahead, prepare the dough up to 24 hours in advance and refrigerate it in a lightly oiled covered container. Let it sit at room temperature for 30 minutes before rolling. The spinach filling can be made up to 2 days ahead and refrigerated. For the best texture, assemble the gözleme shortly before cooking rather than storing them filled and uncooked for a long time.

Nutrition (per serving)