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A stack of buttered Turkish spinach gözlemes on a wooden board.

Authentic Turkish Spinach and Cheese Gözleme

A traditional Turkish flatbread, hand-rolled and filled with a savory mixture of fresh spinach, red peppers, and feta cheese, finished with a golden butter glaze.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 10 pieces
Course: Breakfast, Pastries
Cuisine: Turkish
Calories: 311
Ingredients Equipment Method Video Notes

Ingredients
  

For the Dough:
  • 5 cups All-purpose Flour
  • 2 cups Warm Water
  • 1 tsp Active Dry Yeast
  • 1 tsp Salt
For the Filling:
  • 1.1 lbs Fresh Spinach (thoroughly washed and chopped)
  • 1 medium Red Capia or Bell Pepper (finely diced)
  • 1 medium Onion (finely diced)
  • 1 cup Feta Cheese, crumbled
  • 1 tsp Red Pepper Flakes
  • Salt (to taste)
For Finishing:
  • 4 tbsp Butter

Equipment

  • Large Mixing Bowl: For kneading the dough.
  • Rolling Pin (Oklava): A thin Turkish-style rolling pin is ideal, but a standard one works too.
  • Large Non-Stick Skillet: To fry the flatbreads without excess oil.
  • Pastry Brush: For that essential butter finish.

Method
 

  1. Whisk yeast and warm water. Gradually add flour and salt, then knead until a smooth dough forms.
    Kneading a soft yeast dough for Turkish flatbread.
  2. Cover the dough and let it rest for 20 minutes to relax the gluten.
    Resting gözleme dough in a bowl covered with a towel.
  3. Mix chopped spinach, onion, red pepper, cheese, and spices in a large bowl.
    Preparing a fresh spinach and feta filling for gözleme.
  4. Divide dough into balls (bezeler) and roll each out into a very thin circle.
    Rolling out dough thin for Turkish spinach flatbread.
  5. Place a layer of filling on one half of the dough and fold the other half over.
    Folding a stuffed dough circle to create a gözleme.
  6. Cook on a preheated dry skillet over medium heat until golden brown spots appear.
    Frying gözleme on a non-stick pan until golden.
  7. Remove from heat and immediately brush both sides with melted butter.
    Brushing hot Turkish flatbread with melted butter.

Video

Notes

If your spinach is very watery after washing, make sure to dry it completely using a salad spinner or a clean towel. Excess moisture inside the dough will prevent it from getting those beautiful golden "eyes" (göz) that give the dish its name! Serve hot at 65-75°C (150-167°F) for the perfect experience.