Name: Turkish Gözleme with Spinach and Feta Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Turkish
Ingredients: 3 1/3 cups (473 grams) all-purpose flour; 1 teaspoon salt; 1 cup lukewarm water; 3 tablespoons olive oil (plus more for brushing and coating); 4 packed cups roughly chopped baby spinach leaves; 2 tablespoons olive oil; 1 medium yellow onion, finely chopped; Salt, to taste; Freshly ground black pepper, to taste; 1/2 teaspoon Aleppo pepper (or pul biber, or more to taste); 1 cup drained and crumbled feta cheese

Jump to Recipe· 4.2 from 15 reviews

If you have ever wandered through the vibrant streets of Istanbul or dreamed of savoring authentic Turkish flavors, then this Turkish Gözleme with Spinach and Feta Recipe is your perfect introduction. Imagine golden, crispy flatbreads stuffed with a savory filling of tender spinach, sharp feta cheese, and fragrant spices, all wrapped in a perfectly thin, homemade dough. Each bite bursts with a harmony of fresh and comforting tastes that feel both rustic and celebratory. This recipe is not just a meal, but a joyful experience that brings a little piece of Turkey right into your kitchen, making it a beloved favorite to share with friends and family.

Ingredients You’ll Need

A top view of several cooking ingredients arranged on a white marbled surface: on the left, a large bowl filled with white flour, next to a small white dish with bright red chili flakes, two small blue and white shakers, a glass bottle of golden olive oil, and a glass jug of clear water. On the bottom left, a whole orange onion sits beside a small white bowl filled with white, crumbly cheese. On the right side, a white bowl piled high with fresh, dark green spinach leaves completes the scene. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Turkish Gözleme with Spinach and Feta Recipe is in its simplicity. Each ingredient plays a crucial role in creating that perfect balance of textures and flavors, from the soft dough to the vibrant filling.

3 1/3 cups (473 grams) all-purpose flour: The foundation of the dough, sifted for lightness and to ensure a smooth texture.
1 teaspoon salt: Enhances the flavor in both the dough and filling.
1 cup lukewarm water: Just right to hydrate the flour and help the dough come together without being sticky.
3 tablespoons olive oil (plus more for brushing): Adds richness and keeps the dough tender, while also giving the final gözleme a luscious, shiny finish.
4 packed cups roughly chopped baby spinach leaves: The star green ingredient, fresh and nutrient-packed, providing moisture and earthiness.
2 tablespoons olive oil: For sautéing the filling ingredients, infusing flavor and helping them meld beautifully.
1 medium yellow onion, finely chopped: Adds a sweet and aromatic depth to the filling that perfectly complements the spinach.
Salt: To season the filling and bring out the brightness in the spinach and onion.
Freshly ground black pepper: Adds mild heat and a touch of complexity.
1/2 teaspoon Aleppo pepper (or pul biber): Brings a delicate warmth and a hint of smokiness, typical of Turkish cuisine.
1 cup drained and crumbled feta: Salty, creamy, and tangy, this cheese is the perfect counterpoint to the greens.

How to Make Turkish Gözleme with Spinach and Feta Recipe

Step 1: Prepare the Dough

Start by sifting your flour into a big mixing bowl—it helps keep the dough light. Sprinkle salt over it, then make a little well in the center to pour the lukewarm water and olive oil into. Use your hands to gradually bring the flour into the liquid. At first, the dough might seem impossible to form, but patience pays off as it transforms into a shaggy mass that’s ready for kneading.

Step 2: Knead and Rest the Dough

Dust your countertop with flour and knead the dough for 2 to 3 minutes until it’s smooth and just slightly firm. Then, place it in a bowl, drizzle a little olive oil on top to prevent drying, and cover with a damp towel. Resting it for 20 minutes allows the gluten to relax, turning the dough into a silky, easy-to-roll delight.

Step 3: Make the Filling

In a large bowl, combine your spinach and finely chopped onion. Pour over the olive oil and season with salt, black pepper, and Aleppo pepper. The Aleppo pepper brings a fragrant kick that ties the filling together wonderfully.

Step 4: Massage the Filling

Roll up your sleeves and use your hands to massage the mixture—it softens the onion and spinach and helps the flavors mingle beautifully. Then fold in the crumbled feta. Give it a taste to check the seasoning and adjust as needed, then cover and set aside.

Step 5: Shape the Dough

Once the dough has rested, divide it into six equal parts using a bench scraper or knife. Roll each piece into a ball, place them back in the bowl, and cover with a damp towel to keep them from drying out as you work.

Step 6: Roll and Fill the Gözleme

Take one dough ball at a time and roll it on a floured surface into a very thin circle—about 10 1/2 inches in diameter. It might want to spring back, but keep rolling thin; this is essential to getting that perfect crispy, flaky texture. Spoon half a cup of the spinach and feta filling over one half of the circle, leaving a small gap around the edges to seal properly.

Step 7: Seal and Cook

Fold the dough over the filling to make a half-moon shape. Press out any air gently and seal the edges using your thumbs—wetting your fingers slightly helps create a tight seal. Heat a large non-stick skillet on medium-high heat, then cook each gözleme for several flips over about 3-4 minutes total—watch closely as lovely golden spots start to appear. Once cooked, brush both sides with olive oil and keep covered with a towel to stay warm and moist while you finish the batch.

How to Serve Turkish Gözleme with Spinach and Feta Recipe

The image shows three triangular pieces of flatbread with a golden brown, unevenly toasted top layer, placed on a round blue patterned plate. The flatbread has a thin, pale inside layer with a green herb filling visible along the edges. Small white crumbled cheese bits and green herb leaves are scattered on top and around the flatbread. The plate sits on a white marbled surface with blurred plates of additional items like cheese in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple garnish like a sprinkle of sumac or a few fresh mint leaves can lift the gözleme beyond delicious. A wedge of lemon on the side invites a bright squeeze that cuts through the richness and amps up the freshness.

Side Dishes

Pairing your gözleme with a crisp salad of cucumbers, tomatoes, and radishes drizzled with lemon juice and olive oil complements the warm, savory flatbread perfectly. A side of yogurt or tzatziki is also wonderful, lending cool creaminess that balances the spices and salty feta.

Creative Ways to Present

For a festive twist, slice the gözleme into triangles and serve on a wooden board with small bowls of different dipping sauces like muhammara, hummus, or a garlicky yogurt dip. It’s a fantastic way to entertain guests or to enjoy as a fun and interactive meal with family.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Turkish Gözleme with Spinach and Feta Recipe, wrap them tightly in foil or plastic wrap and store in the refrigerator for up to 2 days. They taste great warm or at room temperature, making them perfect for a quick snack or lunch the next day.

Freezing

You can freeze cooked gözleme individually by wrapping each one in plastic wrap and placing them in a freezer-safe bag or container. They’ll keep well for up to one month. Thaw overnight in the fridge for best results.

Reheating

To reheat, place the gözleme in a dry skillet over medium heat for a few minutes on each side until warmed through and crispy again. Avoid the microwave if you want to preserve that delightful crisp exterior.

FAQs

Can I substitute the spinach with other greens?

Absolutely! You can replace spinach with kale, Swiss chard, or even arugula for a different twist. Just make sure to chop them finely and adjust the seasoning to balance their slightly different flavors.

Is it possible to make the dough without olive oil?

While olive oil adds tenderness and flavor to the dough, you can omit it if needed. The dough will be a bit less soft, but still workable. You might want to add a small bit more water to compensate.

Can I prepare the filling a day ahead?

Yes, you can make the spinach and feta mixture in advance and store it in the refrigerator overnight. The flavors will meld nicely, but be sure to drain any excess liquid to avoid soggy gözleme.

What can I use instead of Aleppo pepper?

If you don’t have Aleppo pepper, pul biber (Turkish red pepper flakes) is a perfect substitute. Alternatively, a small pinch of smoked paprika or mild chili flakes can work, but be careful to keep the balance mild and flavorful.

Is Turkish gözleme vegetarian?

Yes! This Turkish Gözleme with Spinach and Feta Recipe is naturally vegetarian, making it a fantastic option for a meat-free meal that’s satisfying and packed with flavor.

Final Thoughts

There is something genuinely magical about making and sharing this Turkish Gözleme with Spinach and Feta Recipe. It’s a simple dish that brings a burst of Turkish tradition and warmth straight to your table. Whether you’re feeding a crowd or treating yourself, the fun of rolling the dough, the savory filling, and the crispy finish will keep you coming back for more. Don’t be surprised if it quickly becomes one of your favorite homemade treats to prepare and enjoy again and again.