Home > Gozleme Spinach And Cheese Flatbread

Gozleme Spinach And Cheese Flatbread

by Nick Makrides
Published: Last Updated on

My gozleme recipe will be an instant hit in your house! It’s made using basic ingredients that all come together to make something really delicious. It’s amazingly simple but big on flavour! Give it a go, you won’t regret it.

Hand lifting Gozleme

Stack of Gozleme with backlighting

Nick’s favorite thing about gozleme…

I absolutely love how easy this is to make. From making the 20-minute dough to the easy filling. It all comes together in the frypan in minutes and is such a great lunch option. Oh man, I could go some right now!

Top down shot of Gozleme

What does gozleme taste like?

The dough is slightly chewy but thin. It’s perfectly seasoned. But the filling is what it’s all about! Salty feta and mozzarella with delicious spinach. All drizzled with lemon and parsley. Sounds delicious right?

Hand lifting Gozleme

What are the ingredients I need?

Ingredients image for Gozleme

Bread flour – Bread flour is a high gluten flour that results in a chewier dough. Alternatively, you can use regular all-purpose flour.

Salt – I used fine salt.

Sugar – I used granulated sugar.

Warm water – Warm water is usually between 43 – 32C / 110 – 90F.

Olive oil – I used extra virgin olive oil.

Baby spinach – make sure your spinach is washed and dried well otherwise you’ll end up with a soggy Gozleme.

Brown onion – finely chopped.

Garlic – I would always recommend freshly minced garlic.

Mozzarella – Make sure if you’re grating your own mozzarella, and I would recommend you would, make sure it’s a low moisture mozzarella otherwise you’ll end up with soggy Gozleme! A great alternative to mozzarella is Haloumi cheese!

Feta cheese – use any brand you like, just make sure its Greek feta!

Egg – I used a large egg.

Lemon – fresh lemon juice is always the better option. I just sliced mine into wedges.

Parsley – continental parsley is what I used.

Let’s go through each step.

Dough

Instructional image for Gozleme 01

  1. Add the flour, salt and sugar to a large mixing bowl. I used a stand mixer fitted with the dough hook, but you can do this by hand. Mix on low for 20 seconds to combine.
  2. Add the warm water and oil and mix until a smooth dough forms.

Instructional image for Gozleme 02

  1. Cover with plastic wrap and set aside to rest for 20 minutes.

Filling

Instructional image for Gozleme 03

  1. Add the baby spinach, brown onion, garlic, mozzarella, feta cheese and egg to a large mixing bowl
  2. Mix well to combine.

Instructional image for Gozleme 04

  1. Cut the dough into 4 even seized pieces.
  2. Roll each one into a ball.

Instructional image for Gozleme 05

  1. Then roll out into a large rectangle piece about 30cm x 20cm.
  2. Add 1/4 of the spinach and cheese mixture on one half.

Instructional image for Gozleme 06

  1. Then dab with a little water around the filling using your fingers.
  2. Fold the other half over the mixture

Instructional image for Gozleme 07

  1. Press down to get rid of air.
  2. Use a fork to prick holes on top.

Instructional image for Gozleme 08

  1. Pinch the sides to seal.
  2. Brush a hot frypan with some olive oil and place the Gozleme on top.

Instructional image for Gozleme 09

  1. Cook on each side for 3-4 minutes until golden spots appear.
  2. Take off the heat. Drizzle with lemon and sprinkle with parsley. Cut into 6 pieces.

My Top Tips!

Storage

Gozleme can be stored in an airtight container for up to three days or wrapped in plastic wrap and stored in the freezer for up to a month. Simply thaw and heat on a frypan or 3 minutes on each side.

Bread flour

Bread flour is a high gluten flour that results in a chewier dough. Alternatively, you can use regular all-purpose flour.

Warm Water

Warm water is usually between 43 – 32C / 110 – 90F.

Spinach

Make sure your spinach leaves are washed and dried thoroughly! Excess water can make your Gozleme soggy.

Mozzarella

Make sure if you’re grating your own mozzarella, and I would recommend you would, make sure it’s a low moisture mozzarella otherwise you’ll end up with soggy Gozleme! A great alternative to mozzarella is Haloumi cheese!

Hand holding Gozleme

Other Yummy Recipes You Might Like!

Front on shot of a stack of Spanakopita

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

Pinterest image for Gozleme

Hand lifting Gozleme

Gozleme Spinach and Cheese Flatbread

Serves 4

4.75 from 4 votes
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Course: Main Course
Cuisine: Turkish

Ingredients

Dough

  • 2 1/2 cups bread flour (see notes)
  • 1 tsp salt
  • 1 tsp sugar
  • 3/4 cup warm water (see notes)
  • 1/4 cup olive oil + extra to cook

Filling

  • 10 cups baby spinach (see notes)
  • 1/2 brown onion, finely chopped
  • 1 garlic clove
  • 1 cup mozzarella, freshly grated (see notes)
  • 1 cup feta cheese
  • 1 egg
  • 1 lemon
  • 1 tbsp parsely, chopped


Instructions

Dough

  • Add the flour, salt and sugar to a large mixing bowl. I used a stand mixer fitted with the dough hook, but you can do this by hand. Mix on low for 20 seconds to combine. Add the warm water and oil and mix until a smooth dough forms.
  • Cover with plastic wrap and set aside to rest for 20 minutes.

Filling

  • Add the baby spinach, brown onion, garlic, mozzarella, feta cheese and egg to a large mixing bowl and mix well to combine.
  • Cut the dough into 4 even seized pieces. Roll each one into a ball and then roll out into a large rectangle piece about 30cm x 20cm.
  • Add 1/4 of the spinach and cheese mixture on one half and then dab with a little water around the filling using your fingers. Fold the other half over the mixture then pinch the sides to seal. Use a fork to prick holes on top.
  • Brush a hot frypan with some olive oil and place the Gozleme on top. Cook on each side for 3-4 minutes until golden spots appear.
  • Take off, cut into 6 pieces. Drizzle with lemon and sprinkle with parsley before serving.

Notes

Storage
Gozleme can be stored in an airtight container for up to three days or wrapped in plastic wrap and stored in the freezer for up to a month. Simply thaw and heat on a frypan or 3 minutes on each side.
Bread flour
Bread flour is a high gluten flour that results in a chewier dough. Alternatively, you can use regular all-purpose flour.
Warm Water
Warm water is usually between 43 - 32C / 110 - 90F.
Spinach
Make sure your spinach leaves are washed and dried thoroughly! Excess water can make your Gozleme soggy.
Mozzarella
Make sure if you’re grating your own mozzarella, and I would recommend you would, make sure it’s a low moisture mozzarella otherwise you’ll end up with soggy Gozleme! A great alternative to mozzarella is Haloumi cheese!

Nutrition

Calories : 410kcal
Carbonhydrates: 62g
Protein: 16g
Fat: 10g
Saturated Fat: 6g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 2g
Trans Fat : 1g
Cholesterol: 74mg
Sodium: 1018mg
Potassium : 157mg
Fiber: 3g
Sugar : 3g
Vitamin A: 225IU
Vitamin C: 15mg
Calcium: 212mg
Iron: 1mg
Nutrition Disclosure

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7 comments

Iwa Brown January 1, 2022 - 11:50 pm

Hi Nick, the recipe video isn’t working – says it’s private when I click on it 🙂

Reply
Nick Makrides January 4, 2022 - 12:56 pm

Should be working now!

Reply
Nick Makrides January 4, 2022 - 1:16 pm

Hi Iwa! Have just updated, should be working now! N x

Reply
John Morgan January 3, 2022 - 1:27 am

5 stars
Yummy

Reply
Nick Makrides January 4, 2022 - 2:55 pm

Glad you think so! N x

Reply
Gabbi February 27, 2022 - 11:46 pm

5 stars
I made this the other night and it was impressive. Tastes exactly like the local kebab shop, was so suprised!!

Reply
Nick Makrides August 2, 2022 - 10:27 am

Thanks so much Ghabbi! N x

Reply

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