Turkish Spinach and Cheese Gözleme Recipe

Introduction

Gozleme is a traditional Turkish flatbread filled with a flavorful spinach mixture, often complemented by creamy cheese. This simple yet delicious dish is perfect for a light meal or snack and can be cooked quickly on a griddle or skillet.

Ingredients

• For the dough:
• 1 cup lukewarm water
• 3–4 tablespoons milk
• 1 teaspoon salt
• 3 cups or slightly more all-purpose flour
• For the filling:
• 500 grams fresh spinach, thoroughly washed and well-drained
• 2 medium onions
• 1 teaspoon hot red pepper flakes
• 1 teaspoon black pepper
• Sweet red pepper flakes (optional)
• Salt to taste
• 200 grams Turkish white cheese (feta or similar), optional
• For cooking:
• 3 tablespoons butter and/or vegetable oil or a combination

Instructions

1. Step 1: In a large mixing bowl, combine lukewarm water, milk, and salt. Gradually add most of the flour and mix. Knead the dough, adding flour as needed, until smooth and non-sticky, about 2 to 3 minutes.
2. Step 2: Divide the dough into 10 equal portions. Roll each into a ball and place on a lightly floured surface. Cover with a damp towel or plastic wrap topped with a towel and let rest while preparing the filling.
3. Step 3: Finely chop the spinach and squeeze out excess water if needed. Place in a large bowl.
4. Step 4: Finely dice the onions, add salt, and massage until they release their juices. Add to the spinach along with red pepper flakes and black pepper. Mix thoroughly, softening the spinach leaves.
5. Step 5: If using, crumble the cheese and fold it gently into the spinach mixture.
6. Step 6: Lightly flour a work surface and rolling pin. Roll one dough ball into a thin sheet about 1mm thick, rotating frequently to prevent sticking.
7. Step 7: Place a generous amount of filling over half of the dough. Fold over to create a half-moon shape, pressing edges firmly to seal.
8. Step 8: Preheat a griddle or non-stick skillet over medium heat. Cook the filled dough for about 1 minute until the underside sets and spots appear. Flip and brush the cooked side with butter or oil.
9. Step 9: Continue flipping and cooking until both sides have golden brown spots and dough is cooked through, about 4 to 5 minutes total.
10. Step 10: Repeat with remaining dough and filling. Keep cooked gozleme soft by stacking them in a pan and covering with a lid or plate until serving.

Tips & Variations

• Use a mix of butter and olive oil for richer flavor and crispiness.
• Add chopped fresh herbs like dill or parsley to the spinach filling for extra brightness.
• For a meat variation, swap some or all of the spinach filling with ground lamb or beef seasoned with spices.
• If you don’t have Turkish white cheese, use crumbled feta as a substitute.
• Roll the dough very thin to achieve a light, crispy texture.

Storage

Store leftover gozleme in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore crispness, or warm gently in an oven. Avoid microwaving as it can make the dough soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough or filling in advance?

Yes, you can prepare the dough and filling a few hours ahead and keep them covered in the refrigerator. Bring the dough to room temperature before rolling out.

What if I don’t have a griddle or non-stick skillet?

A regular heavy-bottomed frying pan or cast-iron skillet works well. Just ensure it is preheated and non-stick to avoid tearing the gozleme during cooking.

Turkish Spinach and Cheese Gözleme Recipe

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Traditional Turkish Gozleme is a savory stuffed flatbread filled with a flavorful mixture of fresh spinach, onions, spices, and optional Turkish white cheese. This recipe showcases the art of making homemade dough rolled thin, filled generously, and cooked on a hot griddle until golden and perfectly crisp, offering a delicious and comforting meal or snack.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 10 gozleme 1x
• Category: Flatbread
• Method: Stovetop
• Cuisine: Turkish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dough:

• 1 cup lukewarm water
• 3–4 tablespoons milk
• 1 teaspoon salt
• 3 cups all-purpose flour, plus extra as needed

For the Filling:

• 500 grams fresh spinach, thoroughly washed and well-drained
• 2 medium onions
• 1 teaspoon hot red pepper flakes
• 1 teaspoon black pepper (optional sweet red pepper flakes can be used)
• Salt to taste
• 200 grams Turkish white cheese or feta cheese (optional)

For Cooking:

• 3 tablespoons butter and/or vegetable oil, or a combination

Instructions

1. Preparing the Dough: In a large mixing bowl, combine lukewarm water, milk, and salt. Gradually add most of the flour while mixing. Knead the dough, adding flour as needed, until smooth, pliable, and non-sticky. This takes about 2 to 3 minutes. Divide the dough into 10 equal balls and cover them with a damp towel to rest.
2. Preparing the Spinach Filling: Finely chop the washed, drained spinach. Dice the onions and in a bowl, add salt to them and massage until they release their juices. Mix onions into the spinach, then add red and black pepper flakes. Gently rub the mixture to soften the spinach leaves. If desired, crumble in the cheese and fold gently to combine.
3. Shaping the Gozleme: Lightly flour your surface and rolling pin. Roll one dough ball into a thin sheet about 1mm thick, rotating frequently to avoid sticking. Place a generous amount of filling on one half of the dough, then fold over to form a half-moon shape and press edges firmly to seal.
4. Cooking the Gozleme: Preheat a griddle or non-stick skillet over medium heat. Place the filled dough on the hot surface and cook about 1 minute until underside sets with some color spots. Flip and brush the cooked side with butter or oil. After a minute, flip again and brush the other side. Continue flipping and cooking until both sides are golden brown and the dough is cooked through, about 4 to 5 minutes total.
5. Finishing: Repeat cooking with remaining dough and filling. Keep cooked gozleme soft by stacking them in a pan and covering with a lid or plate until serving.

Notes

• Ensure spinach is well-drained to avoid soggy filling.
• Rolling the dough thin is key for the authentic texture and crispness.
• Use a non-stick pan or well-seasoned griddle for best cooking results.
• Butter adds richness, but vegetable oil can be used for a lighter option.
• Cheese is optional but adds a delicious creamy element to the filling.
• Gozleme can be served warm with yogurt or a fresh salad.

Keywords: Turkish Gozleme, spinach flatbread, stuffed flatbread, Turkish recipe, savory flatbread, spinach and cheese gozleme