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    El Mundo Eats » Flatbread

    Published: Mar 29, 2021 by Bea & Marco · This post may contain affiliate links · 49 Comments

    Spinach and Feta Gozleme

    Jump to Recipe

    You have got to try this delicious spinach and feta gozleme (flatbreads). Crispy skin, soft bread and wonderful combo of spinach and feta cheese as filling.

    If you're a flatbread fan, then this is a must.

    Let's see what it's all about, shall we?

    Some slices of spinach and feta gozleme on a wooden table with wedges on lemon
    Jump to:
    • What Is Gozleme?
    • Recipe Highlights
    • Lets Talk Ingredients
    • Can I Freeze Them?
    • More Flatbread Recipes
    • Recipe Video
    • 📖 Recipe
    • 💬 Comments

    What Is Gozleme?

    Gozleme is a Turkish flatbread that has various types of fillings. They can be minced meat, veggies, mashed potato or spinach and cheese.

    The dough is very basic and can be done with or without leavening agent (yeast). And even if you're using yeast, the dough is also known for not using any sugar, in any form, not even just a bit to help activating the yeast.

    View from top of slices of spinach and feta gozleme on wooden plate

    Gozleme comes from the word "goz" in Turkish that means "compartments". It refers to the pocket structure of the flatbread.

    These flatbreads are a common snack and street food among the Turks. And I can see why because they are so delicious!

    Recipe Highlights

    Slices of spinach and feta gozleme stacked

    Texture and flavour - Soft bread with crispy skin, filled with spinach and feta cheese. Serve with some squeezes of lemon juice on top and we're talking about another level here

    Level - Easy with time to kill while the dough is rising

    Size - 6 pieces

    Occasion - share this spinach and feta gozleme as snack with family and friends, or when you want to impress a bread lover

    Lets Talk Ingredients

    Ingredients to make spinach and feta gozleme

    Bread flour - use it and you'll see why. I don't recommend all purpose flour as it has low protein content, less gluten will be developed and also the liquid ratio is different. So the texture will be different.

    Spinach - Frozen is better for this. You can use fresh spinach but then first you'd have to blanch it, drain and then chop. Let's make our life simpler, shall we?

    Yogurt - I like to use plain Greek yogurt but full fat or skimmed yogurt also works fine.

    Feta cheese - is what makes the filling really unique and delicious. If you can't find it, simply use your favourite cheese instead. Cheddar? Goat cheese? Just mozzarella? Why not?

    Chilli flakes and garlic powder - optional. I like to use them, they help with the flavour. You can flavour the filling the way you like, no problem at all.

    Can I Freeze Them?

    Yes, you can.

    What I do is cook them all, let them cool completely and then wrap each piece in a cling wrap. Then place them in a ziploc bag and into the freezer they go.

    Thaw at room temperature. Then simply bring them back to life by toasting in a pan or place in the oven at 350ºF (175ºC) for a few minutes.

    More Flatbread Recipes

    • Cheese stuffed naan bread
    • Malaysian style flatbread (roti canai)
    • Malaysian style flatbread with filling (murtabak)
    • Lebanese flatbread with za'atar
    • Indian style flatbread with chicken keema filling

    Recipe Video

    📖 Recipe

    Slices of spinach and feta gozleme on a wooden plate

    Spinach and Feta Gozleme

    This flatbread only uses a few basic ingredients for the dough and the flatbreads are grilled in a pan, which makes it easier. The filling can be whatever you want, really. For this ones I'm going with the typical spinach and feta, with a slight adjustment.
    Author: Bea & Marco
    5 from 12 votes
    Print Pin Rate
    Servings: 6 pieces
    Prep Time30 mins
    Cook Time10 mins

    Ingredients  

    The Bread

    • 1 cup warm water (250 ml)
    • 2 ¼ teaspoon dry yeast (7 g)
    • 3 cup bread flour (390 g)
    • 1 tablespoon olive oil
    • 2 tablespoon yogurt (30 g)
    • ¼ teaspoon salt

    The Filling

    • 14 oz frozen spinach (400 g)
    • 1 onion , finely diced
    • 7 oz feta cheese (200 g)
    • 3.5 oz shredded mozzarella (100 g)
    • 1 teaspoon chili flakes
    • 1 teaspoon garlic powder
    Prevent your screen from going dark

    Instructions

    The Bread

    • Mix dry yeast with warm water and leave for 3-5 minutes for the yeast to activate.
    • In a standing mixer bowl, add in the rest of the bread ingredients including yeast mixture. Mix to incorporate and then knead for 10 minutes. Form the dough into a ball and place it in a greased bowl and cover it tightly with a cling film. Leave until the dough rises double its size.

    The Filling

    • Thaw the spinach and squeeze out the water. Then chop into small pieces. Put the spinach in a bowl together with the rest of the filling ingredients. Mix well and set aside. TIP: Divide the filling into 6 so that you get equal filling for each bread.

    Assembling And Cooking

    • Place the risen dough on a lightly floured working surface. Lightly knead into a log and cut it into 6 equal pieces. Form each piece into a ball.
    • Take one ball and roll it into a very thin square, around 10 inch (25 cm). Place some filling in the center and spread evenly, leaving around 2 inch (5 cm) empty space all around.
    • Fold each side to the center, making sure you cover the filling completely. Cook in hot pan with some oil for 3 minutes on each side (or until golden brown). Brush with some oil before flipping the bread.
    • Meanwhile continue with the rest of the balls, cooking them as you go. Cover the cooked gozleme with a kitchen cloth to maintain them warm. Cut and enjoy!

    Nutrition Facts

    Calories: 444.7kcal, Carbohydrates: 56.8g, Protein: 21.1g, Fat: 15.3g, Saturated Fat: 7.3g, Cholesterol: 43.4mg, Sodium: 643.5mg, Potassium: 421.5mg, Fiber: 5.2g, Sugar: 1.9g, Calcium: 358.4mg, Iron: 2.4mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    Originally published on Oct 14, 2018. Updated with improved text, recipe and pictures on Mar 29, 2021.

    More Flatbread Recipes

    • Cheese Roti Canai
    • 100% Whole Wheat Garlic Naan
    • Chicken Murtabak Flatbread
    • Lebanese Flatbread (Man'oushe Za'atar)

    Reader Interactions

    Comments

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    1. Greta says

      February 05, 2023 at 8:48 pm

      Can you use all purpose flour?

      Reply
      • Bea & Marco says

        February 07, 2023 at 12:14 pm

        You can but you'll have to tweak the recipe though, use less liquid. Hope it helps!

        Reply
    2. Dana says

      August 07, 2021 at 7:48 am

      Do you use active dry yeast or quick rise yeast ?

      Reply
      • Bea says

        August 07, 2021 at 10:05 am

        I use active dry yeast for this recipe 🙂

        Reply
    3. Izzy says

      April 13, 2021 at 1:08 pm

      Hi I had this on holiday in turkey and fell in love with it and nee I had to make it when I got home, seeing this recipient and watching it being made has made me feel really emotional and happy and can’t wait to try it and eat it, thankyou so much for this recipe

      Reply
      • Bea says

        April 15, 2021 at 12:57 pm

        Hi Izzy! Yes, do give it a try. Many who've made it really liked it. Enjoy and let me know how it goes 😍.

        Reply
    4. Seth says

      March 05, 2021 at 4:04 pm

      5 stars
      The bread texture was marvellous!
      Thanks for this recipe!!

      Reply
      • Bea says

        March 05, 2021 at 6:20 pm

        Yeay 🙌! Happy that you gave it a try, Seth. Thank you!

        Reply
    5. Sabrina says

      February 11, 2021 at 3:48 pm

      5 stars
      Your receipt made it to Germany! Best dough I've ever made!

      Reply
      • Bea says

        February 12, 2021 at 10:39 am

        Yeay 🙌! So happy to hear that, thank you Sabrina!

        Reply
    6. Janine says

      December 08, 2020 at 3:35 pm

      Hi, btw I love your recipe! Im planning to make a big batch, can i refrigerate the raw dough? thanks!

      Reply
      • Bea says

        December 09, 2020 at 10:41 am

        Hi! I haven't tried it so I can't say for sure. Do let me know if you did.

        Reply
    7. Nora says

      November 22, 2020 at 10:12 pm

      I’ve made this a couple of times. My husband is from Turkey and. It got a thumbs up from him.

      Reply
      • Bea says

        November 23, 2020 at 5:29 pm

        That's wonderful! I'm excited to know that, thanks Nora!

        Reply
    8. Melanie says

      November 11, 2020 at 7:31 pm

      Generally speaking, how long should it take for the dough to double? Thx!

      Reply
      • Bea says

        November 12, 2020 at 5:48 pm

        Depending on your kitchen's temperature, it could be between 50 minutes to 2 hours. Hope it helps 😊.

        Reply
    9. Kristal says

      October 30, 2020 at 9:02 am

      Hi Bea, sorry to ask silly questions again could I use flat bread of filo pastry instead?

      Reply
      • Bea says

        October 30, 2020 at 10:56 am

        Hi Kristal! I haven't tried it with filo pastry so I can't really say, sorry!

        Reply
    10. Sonakshi says

      October 27, 2020 at 8:18 am

      Can we bake it also. ?? If yes , how ??

      Reply
      • Bea says

        October 27, 2020 at 10:53 am

        I haven't tried baking it so I can't really say, sorry!

        Reply
    11. Andrea G. says

      September 01, 2020 at 12:24 pm

      5 stars
      Ooh, these were so good. Everybody loved them. Hopefully with practice, I’ll be able to make them as thin as you have. My early ones were thick but, of course, still very tasty. Thanks for sharing.

      Reply
      • Bea says

        September 02, 2020 at 9:10 am

        Happy to know that you loved them Andrea! I know some gozlemes are even thinner than mines but at the end as long as they're good, it's totally fine, right? Thank you!

        Reply
    12. Sophia says

      July 25, 2020 at 1:30 am

      Hi Bea,

      Thank you for the delicious recipe! I’ve made the dough and it’s already doubled in size, but it’s not dinner time yet. Should I keep the dough in the fridge until I’m ready to use it?
      Also for future reference, can you refrigerate or freeze the dough for future use?
      And one last thing, is this bread still as good if you reheat the final product the next day?

      Thank you!

      Reply
      • Bea says

        July 25, 2020 at 8:58 am

        Hi Sophia! Yes, keep it in the fridge. What I do is cook them all and then freeze. Hope it helps!

        Reply
        • Sophia says

          August 12, 2020 at 5:33 am

          5 stars
          These came out absolutely amazing! Thank you 😊

          Reply
    13. Aaron Poyner says

      June 18, 2020 at 5:53 am

      5 stars
      I never rate these things.
      But it's good and ez to follow.
      Took maybe an hour start to finish. But you can pre make the dough freeze.
      10/10
      I used more salt on the second go in the dough and filling.

      Reply
      • Bea says

        June 18, 2020 at 9:03 am

        Awesome Aaron, glad to know that you liked it. Thank you for your feedback!

        Reply
    14. Carol says

      June 16, 2020 at 5:05 am

      5 stars
      It’s easy to make and delicious. As Bea says, you can fill it with whatever you want. I love spinach and cheese, but the second time I made it I added prosciutto. I will experiment with other fillings too. Great recipe.

      Reply
      • Bea says

        June 16, 2020 at 9:25 am

        Awesome Carol! Proscuitto sounds great, thank you for your feedback!

        Reply
    15. Sweet Potato Sunday says

      June 12, 2020 at 12:26 am

      5 stars
      Great recipe, easy to follow and tasted good!

      Reply
      • Bea says

        June 12, 2020 at 9:29 am

        I'm happy to know that you liked it, thank you!

        Reply
    16. Ioana Camelia says

      May 06, 2020 at 2:23 pm

      5 stars
      Just made them and ate two in a minute, delicious! Perfect dough, really makes the difference! Fresh garlic instead of powder and no chilli; as you mentioned already, fill them with whatever you like.

      Reply
      • Bea says

        May 12, 2020 at 10:21 am

        Haha! And yes, the filling is whatever we desire! Thank you so much Ioana!

        Reply
    17. Christopher G. Byers says

      May 03, 2020 at 4:37 am

      Nutritional info?

      Reply
      • SIMY says

        May 05, 2020 at 8:38 pm

        HELLO CAN I FREEZE THE DOUGHT

        Reply
    18. Marta Om Samir says

      April 24, 2020 at 3:39 pm

      5 stars
      Amazing recipe! Cooking gozleme for today’s iftar. Ramadan 2020 Mubarak !

      Reply
      • Bea says

        April 24, 2020 at 3:42 pm

        Awesome! Happy ramadan to you Marta! Thank you!

        Reply
    19. Afshan says

      April 12, 2020 at 9:48 am

      Thank you so much for this amazing recipe. I made it twice and also today I’m going to make it for Iftar( breaking fast meal)!
      I had a question, If I have extra can I refrigerate half of the dough to make next day ?
      Thanks again..

      Reply
      • Fehmida says

        April 20, 2020 at 12:13 am

        Assalmualaikum Afshan...I'm no expert...but have saved my extra dough for the next day. Makes a good iftaar meal as it is light.

        Reply
    20. Rex says

      April 10, 2020 at 3:33 pm

      5 stars
      What an inspiring new approach (for us) to bread, and what fun while we are on 24 hour lockdown in Saudi. My calzones have been too 'bready' and this is much easier than spanakopita. And as you say, so flexible on the fillings. Our next batch will be with ground chicken, cheese and herbs. Thank you!

      Reply
      • Jean says

        May 07, 2020 at 1:50 am

        We use to buy this type of food in the streets of Riyadh when we worked there ,,love this food

        Reply
    21. Jenny says

      March 31, 2020 at 12:35 am

      5 stars
      Wow! This was SO delicious! We didn’t have Greek yogurt, so I used cream cheese for my initial trial, and the dough came together perfectly. Can’t wait to try it with yogurt next! Thank you so much for sharing! Delish!

      Reply
      • Bea says

        March 31, 2020 at 10:06 pm

        Hey that's great! Thank you for your feedback and sharing your take on it. I'm glad that you liked it 😍

        Reply
    22. Marie b says

      May 02, 2019 at 3:45 am

      These look amazing. ? Can you bake them in the oven.?

      Reply
      • Bea says

        May 02, 2019 at 3:40 pm

        Thanks Marie! I always cook them on the stove but I'm thinking yes why not. They might puff up a tad differently but hey, if you don't mind so.. 😉

        Reply
    23. Linda says

      February 16, 2019 at 4:25 am

      The best dough I have made, in the filling I would only put half the chilli as it overpowers the taste. I would use fresh garlic instead of the powder, and a bit of lemon juice. We really enjoyed these and I would make them again. Thanks for the great recipe.

      Reply
      • Bea says

        February 16, 2019 at 12:41 pm

        Hi Linda! I'm happy to know that it turned out great for you. Yes, adjust the filling to your likings with no problem. Thank you so much!

        Reply
    24. Nasam says

      December 28, 2018 at 11:29 am

      5 stars
      I had gozleme once and it was thinner. Besides that yours is as tasty. Good job. Thank you.

      Reply
      • Bea says

        January 03, 2019 at 10:22 am

        Hi Nasam. Yes you can roll it your preference thickness, no problem at all. Thank you! 🙂

        Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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