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?
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.
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!
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
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
Spinach and Feta Gozleme
- 1 cup warm water (250 ml)
- 2 ¼ tsp dry yeast (7 g)
- 3 cup bread flour (390 g)
- 1 tbsp olive oil
- 2 tbsp yogurt (30 g)
- ¼ tsp salt
- 14 oz frozen spinach (400 g)
- 1 onion , finely diced
- 7 oz feta cheese (200 g)
- 3.5 oz shredded mozzarella (100 g)
- 1 tsp chili flakes
- 1 tsp garlic powder
- 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.
- 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!
Originally published on Oct 14, 2018. Updated with improved text, recipe and pictures on Mar 29, 2021.