Turkish Spinach Feta Flatbread

This Turkish Gozleme has become my weekend ritual, a flatbread filled with spinach and feta that transforms basic ingredients into something extraordinary. The perfect balance of crispy exterior and savory filling makes this traditional street food a family favorite that's surprisingly easy to recreate at home.

I discovered Gozleme at a local Turkish festival and immediately knew I needed to master making it at home. After several attempts perfecting the dough consistency, my version now rivals what I tasted from street vendors in Istanbul during my travels.

Ingredients

• All Purpose flour: Creates the perfect texture for authentic Gozleme
• Active Dry yeast: Gives the dough its slight rise and tenderness
• Sugar: Feeds the yeast ensuring proper activation
• Olive oil: Adds richness and helps create a crispy exterior
• Yogurt: Tenderizes the dough and adds subtle tanginess
• Salt: Enhances all flavors in the dough
• Warm water: Brings everything together into a workable consistency
• Spinach: Forms the nutritious base of the filling (fresh or frozen works well)
• Onion: Adds aromatic sweetness that balances the tangy feta
• Feta cheese: Provides the signature salty, creamy element
• Crushed red pepper: Adds customizable heat
• Olive oil: For sautéing the vegetables and creating flavor

Step-by-Step Instructions

Prepare the Dough:

Combine flour and salt in your stand mixer bowl. In a measuring cup, heat 1 cup water, then add yeast and sugar. Cover and let proof for 10 minutes until foamy and bubbly. Add yogurt, olive oil, and the yeast mixture to the flour. Mix, adding more water if needed to form a soft but not sticky dough. Divide into 6 equal balls, place on a greased tray with space between each, cover with plastic wrap. Allow to rise 30 minutes to an hour until doubled in size.

Create the Filling:

Thaw frozen chopped spinach in the microwave, then squeeze out all excess moisture. Heat olive oil in a pan and sauté chopped onions until soft and translucent. Add crushed red pepper to the onions and cook a couple minutes more. Mix in the prepared spinach and cook briefly to combine flavors. Cool the mixture to room temperature, then fold in crumbled feta cheese. Do not add additional salt as the feta provides enough saltiness.

Shape the Gozleme:

Take one dough ball and place on a well-floured surface. Roll into a very thin large circle. Fold two opposite sides toward the center. Place one sixth of the filling in the center. Fold the remaining two sides over the filling, overlapping them, and seal the edges well. Brush the top with olive oil.

Cook to Perfection:

Heat a heavy skillet over medium heat. Place the Gozleme oiled side down on the hot surface. Brush the top side with oil while the bottom cooks. Cook until golden brown, then flip and cook the other side. Maintain medium low heat to ensure the dough cooks through completely without burning the exterior. Cut into pieces and serve warm.

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The feta cheese is truly the star of this recipe. I discovered that using a high-quality Greek or Bulgarian feta that comes packed in brine, rather than the pre-crumbled variety, makes an enormous difference in flavor. My grandmother always said good feta should have a slight tang and creamy texture that melts slightly when heated.

Make Ahead Options

The beauty of Gozleme lies in its flexibility. You can prepare the dough up to 24 hours in advance and keep it refrigerated. Simply bring it to room temperature about 30 minutes before rolling. The filling can also be prepared a day ahead and stored in an airtight container in the refrigerator. This makes assembly quick and easy when you're ready to cook, helping you get this delicious treat on the table with minimal effort.

Filling Variations

While the spinach and feta combination is traditional, you can easily customize Gozleme with other fillings. Try sautéed ground lamb with spices for a meaty version, or mix feta with herbs and minced olives for a Mediterranean twist. Vegetable lovers might enjoy a mixture of roasted red peppers, zucchini, and goat cheese. The technique remains the same regardless of filling, just ensure any vegetables are well drained to prevent soggy flatbreads.

Serving Suggestions

In Turkey, Gozleme is often folded and eaten out of hand as street food. At home, I like to serve it alongside a simple tomato cucumber salad dressed with lemon juice and olive oil. A dollop of yogurt mixed with minced garlic and fresh herbs makes a perfect dipping sauce. For a complete meal, add a bowl of lentil soup or serve with grilled kebabs. Cut into smaller pieces, Gozleme also makes an impressive appetizer for gatherings.

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This simple yet satisfying recipe brings tastes of Turkish street food into your kitchen—perfect for any occasion.

Frequently Asked Questions

→ Can I make gozleme dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and store it in the refrigerator. Just bring it to room temperature before rolling and filling. You can also freeze the dough balls for up to 3 months - thaw in the refrigerator overnight before using.

→ What other fillings work well in gozleme?

Gozleme is versatile and works well with many fillings. Popular alternatives include ground lamb or beef with spices, potato and herbs, mushroom and cheese, or a mixture of various cheeses with herbs. You can customize the filling based on your preferences.

→ Why is my gozleme doughy in the middle?

If your gozleme is doughy in the middle, it's likely because either the dough wasn't rolled thin enough or it was cooked on too high heat. Roll the dough very thin (almost see-through) and cook on medium-low heat to ensure it cooks through evenly without burning the exterior.

→ How do I serve gozleme?

Gozleme is traditionally served hot, cut into triangles or rectangles. It's often accompanied by lemon wedges, fresh salad, yogurt dip, or Turkish tea. It makes a great lunch, appetizer, or can be part of a larger mezze spread.

→ Can I use store-bought flatbread dough instead?

While homemade dough produces the best results, you can substitute with store-bought pizza dough or flatbread dough in a pinch. You may need to adjust the rolling and cooking technique slightly, but the concept remains the same.

→ Is it possible to make gozleme without yeast?

Yes, traditional gozleme is sometimes made with an unleavened dough. You can omit the yeast and make a simple dough with flour, water, salt, yogurt and a little oil. The texture will be different - more like a flatbread than the slightly puffy yeasted version.