Go Back
–+ servings
A stack of buttered Turkish spinach gözlemes on a wooden board.

Authentic Turkish Spinach and Cheese Gözleme

311kcal
No ratings yet
Share Print
Prep 30 minutes
Cook 20 minutes
Total 50 minutes
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.
Servings 10 pieces
Course Breakfast, Pastries
Cuisine Turkish

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.

Nutrition

Serving1pieceCalories311kcalCarbohydrates57gProtein11gFat4gSaturated Fat2gPolyunsaturated Fat0.5gMonounsaturated Fat1gTrans Fat0.01gCholesterol14mgSodium296mgPotassium413mgFiber3gSugar4gVitamin A5175IUVitamin C30mgCalcium152mgIron5mg

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.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!