Gözleme is a beloved Turkish flatbread cooked on a griddle and filled with savory ingredients. Spinach, feta, and herbs make a simple vegetarian version with crisp edges and a soft, flavorful center.
The dough is rolled thin, filled lightly, folded into parcels, and cooked in a dry skillet so the bread blisters while the filling warms through.
Roll the dough as thinly as you can without tearing it, and squeeze excess moisture from the spinach so the gözleme stays crisp.
Serving Suggestions
Cut into wedges and serve with yogurt, lemon wedges, olives, and a simple tomato salad.
Recipe Notes
Gözleme is best fresh but can be refrigerated for 2 days. Rewarm in a dry skillet rather than the microwave to restore the browned surface.
Turkish Gözleme with Spinach and Feta
Thin griddled Turkish flatbreads filled with spinach, feta, herbs, and lemon.
Ingredients
Equipment
Method
Make the Dough:
- Mix the flour and salt in a bowl. Add the warm water and olive oil and knead until a soft dough forms.
- Divide into 4 balls, cover, and rest for 20 minutes.
Make the Filling:
- Wilt the spinach in a dry skillet for 2 to 3 minutes. Cool, then squeeze out excess moisture and chop.
- Mix the spinach with the feta, dill, and black pepper.
Roll and Cook:
- Roll each dough ball into a thin rectangle. Spread one quarter of the filling over the center and fold the dough into a sealed square.
- Heat a skillet over medium heat. Brush one side of a gözleme with a little oil and cook oil-side down for 3 to 4 minutes per side until browned and crisp.
- Cut into wedges and serve with yogurt and lemon.
Nutrition
Notes
- Squeeze the cooked spinach very dry before mixing the filling.
- Cook the parcels in batches without crowding the skillet.
