- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 150 g
- 80 ml
- 4 g
- 5 g
- 400 g
- 200 g
- 1 tsp
- 1 tbsp
- 30 g
Process
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In a large bowl, mix 300 g all-purpose flour, 4 g instant dry yeast and 5 g salt. Add 150 g plain yogurt and 80 ml lukewarm water. Knead for 8–10 minutes until smooth and slightly tacky. Cover and let rest for 30 minutes.
Meanwhile, heat 1 tbsp olive oil in a pan over medium heat. Add 1 finely chopped onion and cook for 4–5 minutes until soft and translucent. Add 400 g chopped spinach and cook for 2–3 minutes until wilted. Transfer to a bowl and let cool slightly. Stir in 200 g crumbled feta and 1 tsp black pepper.
Divide the dough into 4 equal balls. On a lightly floured surface, roll each ball into a thin circle about 30 cm in diameter.
Spread one quarter of the spinach-feta filling over one half of each circle, leaving a 2 cm border. Fold the empty half over the filling and press the edges firmly to seal. Repeat with the remaining dough and filling.
Heat a large non-stick pan or griddle over medium heat. Cook each gözleme for 3–4 minutes per side, until golden brown spots appear and the dough is cooked through. Press gently with a spatula to ensure even cooking.
Brush the hot gözleme with melted butter (if using). Cut into wedges and serve warm.
Kitchen notes
Kitchen notes
- Do not overfill the gözleme: too much wet filling will make the dough soggy and tear. Squeeze excess moisture from the spinach after wilting if it seems very wet.
- Roll the dough as thin as possible without tearing; a thin dough cooks quickly and gets crispy. If it springs back, let it rest for 5 minutes before rolling again.
- Cook on medium heat, not high: high heat will burn the outside before the inside is cooked. The gözleme is done when it puffs slightly and has dark golden spots on both sides.
- If you do not have a non-stick pan, use a well-seasoned cast-iron pan and a little oil to prevent sticking.
Substitutions
- feta cheese→ricotta salata or firm goat cheese
- spinach→Swiss chard or nettles, cooked and squeezed dry
- plain yogurt→Greek yogurt thinned with a little water
- butter→olive oil for brushing
Storage & reheating
Store cooled gözleme in an airtight container in the fridge for up to 3 days. To reheat, warm in a dry pan over medium heat for 2-3 minutes per side, or in a 180°C oven for 5-6 minutes until hot and crisp. Freeze cooked gözleme between sheets of parchment in a freezer bag for up to 2 months; reheat from frozen in a pan or oven without thawing.
FAQ
The questions we get asked most
Why did my gözleme dough tear when rolling?
The dough likely needs more resting time or is too dry. Let it rest for at least 30 minutes after kneading to relax the gluten, and add a teaspoon of water at a time if it feels stiff. Roll gently from the center outward, and if it springs back, cover and rest for 5 more minutes.
Can I make gözleme ahead of time?
Yes. You can prepare the dough and filling up to 24 hours in advance and store them separately in the fridge. Roll and cook just before serving for the best texture. Cooked gözleme can be reheated as described in the storage section.
How do I know when gözleme is fully cooked?
The dough should be opaque and firm with golden-brown spots on both sides, and it may puff slightly. If the edges look doughy, cook for another minute per side. The filling should be hot throughout.
Can I use frozen spinach?
Yes. Thaw 400 g frozen spinach, squeeze out as much water as possible, and use it in place of fresh. Cook the onion first, then add the squeezed spinach and proceed with the recipe.
What other fillings can I use?
Popular options include mashed potato with caramelized onion, ground lamb or beef browned with onion and spices, or a mix of grated cheese and herbs. Adjust seasoning and ensure fillings are not too wet.
Why is my gözleme soggy?
Excess moisture from the filling or insufficient cooking heat causes sogginess. Make sure the spinach is well drained, the pan is properly preheated over medium heat, and you cook until the crust is crisp. Avoid stacking hot gözleme; keep them on a wire rack.
Can I cook gözleme without oil?
Yes, a dry non-stick pan works well. The dough contains yogurt and a little oil, so it will not stick. If using a cast-iron pan, a light brush of oil helps prevent sticking.
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