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+ servings
Hand lifting Gozleme

Gozleme Spinach and Cheese Flatbread

Serves 4

5 from 2 votes
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Course: Main Course
Cuisine: Turkish



  • 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


  • 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



  • 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.


  • 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.


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


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