Effortless Turkish Spinach Feta Flatbread

This Turkish Gozleme is now my go-to Saturday project. It’s a soft flatbread stuffed with spinach and feta. Ordinary food gets a tasty makeover with a crispy outside and rich, salty middle. No wonder my crew keeps asking for it—turns out it’s easy to whip up at home, too.

I first found Gozleme at a Turkish festival and was hooked. It took a few tries getting the dough just right, but now what I make matches those vendors I visited back in Istanbul.

Savory Ingredients

• Crushed red pepper: Tosses in a little heat to adjust as you like
• Onion: Gives a gentle sweetness and balances the salty cheese
• Spinach: Nutrient-packed greens for the filling—both frozen and fresh are good
• Feta cheese: Salty, creamy cheese that’s classic here
• Olive oil: Needed for sautéing and for brushing the flatbread
• Yogurt: Adds extra softness and a slight tang to the dough
• Sugar: Feeds the yeast so your dough fluffs right up
• Salt: Boosts flavors all around
• All Purpose flour: Foundation for making that chewy, tasty flatbread
• Warm water: Makes your dough smooth and easy to work
• Active Dry yeast: Helps the bread get nice and airy

Simple Steps to Make It

Cook It Up:

Pour a little oil into a hot skillet on medium. Put your folded Gozleme oil side down. As it cooks, brush the other side. Flip once the bottom’s golden and finish browning the other side. Keep the heat medium-low so the inside bakes through and the outside stays crisp. Slice and dig in while warm.

Time to Shape:

Flour your counter and drop a dough ball on it. Roll out a big, thin circle. Pull two sides in over the middle. Pile a sixth of your filling into the center. Fold the two leftover sides in and pinch the edges so nothing leaks. Brush the top with oil.

Let's Mix the Filling:

Microwave frozen spinach to defrost, then squeeze out every drop of water. Gently fry onions in heated oil till they’re see-through. Sprinkle in chili flakes and cook a couple minutes more. Toss in your spinach, stir, then let it cool. Once cool, crumble in feta. No extra salt needed since feta’s already salty enough.

Dough Maker’s Moment:

Start by blending flour and salt in your mixing bowl. Stir yeast and sugar into hot water, let it bubble under cover for 10 minutes. Scoop in yogurt, olive oil, and that yeast blend. Mix until you’ve got a soft (not tacky) dough, add water as needed. Divide into six balls, space ‘em on a greased tray, and cover. In half an hour to an hour, they should puff up to double-size.

The feta is what really makes the difference. Buying quality feta from Greece or Bulgaria (the ones that float in salty brine) will give you a flavor so much better than crumbly packs. My grandma said real feta should be creamy with a bite and melt just a bit when warm.

Prep Ahead Ideas

Gozleme fits busy days perfectly. Make your dough the night before—just keep in the fridge. Let it come back up to room temp at least half an hour before rolling. Mix your filling ahead, too, and stash in a sealed bowl. Then just roll, fill, and fry for a quick, tasty bite without extra hassle.

Try These Fillings

The classic filling is spinach and feta, but feel free to swap things around. Try ground lamb cooked with spices for something meaty. Or blend feta with chopped herbs and olives for a punchy snack. Roasted peppers, zucchini, and goat cheese are tasty for veggie fans. No matter what you pick, keep the veggies dry so you don’t get soggy flatbread.

Better Ways to Serve

Folks eat Gozleme as finger food in Turkey—fold it up and grab it on the go. At home, I like to slice it with a tomato-cucumber salad dressed with lemon and oil. A dollop of yogurt mixed with garlic and herbs is perfect for dipping. It’s great with lentil soup or grilled meat, too. Cut small, it’s a standout snack at parties.

This easy comfort food brings a taste of Turkish street eats right to your own kitchen, and it’s perfect for all sorts of get-togethers.

Foire aux questions sur la recette

→ Can I make gozleme dough ahead of time?

Sure thing, you can mix the dough and let it chill in your fridge for up to a day. Let it warm up a bit before you roll and fill. Freezing works, too—just thaw overnight in the fridge when you want to use some.

→ What other fillings work well in gozleme?

There's lots you can put inside gozleme, not just spinach and cheese. Try spiced lamb or beef, mix of mushrooms with cheese, potatoes and herbs, or just a pile of different cheeses and some greens—make it your own.

→ Why is my gozleme doughy in the middle?

It's probably because the dough's too thick or the heat was too high. Roll it out until you can almost see through it, and use medium or even slightly lower heat to let the middle cook through before the outside burns.

→ How do I serve gozleme?

Gozleme's best eaten fresh and hot, usually cut into wedges or little rectangles. Goes great with salad, lemon chunks, a yogurt dip, or even a cup of Turkish tea. Works as a quick lunch, snack, or appetizer for a crowd.

→ Can I use store-bought flatbread dough instead?

If you're short on time, you can grab pizza or flatbread dough from the store instead of making your own. Just roll it thin and cook as usual—might need to tweak your cooking time a bit, but it'll work out.

→ Is it possible to make gozleme without yeast?

Yep, you can skip the yeast and just mix flour, yogurt, oil, water, and salt. The result will taste a bit different—more like a regular flatbread than a puffy one—but it's still real good.