Turkish Gozleme Recipe

Spinach and cheese filled gozleme served in a stack on a white plate and a half of a cherry tomato on the side.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Turkish gozleme filled with spinach and feta cheese.


Gozleme dough: 

  • 3 cup all purpose flour (more to use when rolling out)

  • 1 teaspoon salt

  • 1 teaspoon instant yeast

  • 1 cup warm water (1-2 tablespoons more might be needed)


  • 4 cup baby spinach leaves or chopped spinach

  • 1 medium onion, finely chopped

  • 1 cup crumbled feta

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • 1 tablespoon olive oil (more to brush cooked gozlemes)


  1. Combine flour, salt and yeast in a mixing bowl.


  1. To make the dough without yeast: First, combine the ingredients. Combine 3 cups flour, 1 teaspoon salt, ¼ cup oil, and ¾ cup water. Mix the ingredients together until a dough ball forms. Second, allow the dough to rest. Place the dough in a slightly wet bowl and allow it to rest for roughly 15-20 minutes. This will help the gluten strands relax and make it easier to roll out.
  2. When rolling out a dough ball, make sure you cover the rest of with kitchen towel to prevent them from drying. 
  3. After transfering each cooked gözleme onto a plate, brush it with some olive oil and then slightly cover with a kitchen towel to prevent it from getting too crispy.