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Spinach And Feta Gozleme

This spinach and feta gozleme recipe consists of an easy 3 ingredient homemade dough rolled and filled with a creamy mix of spinach feta and green onions!
Prep Time10 mins
Cook Time10 mins
Resting Time20 mins
Total Time40 mins
Course: Bread and pastry, Breakfast
Cuisine: Mediterranean, Turkish
Servings: 2 slices
Author: Emilia



  • 200 g 1 2/3 cups all-purpose flour
  • 1 tsp salt
  • 100 g a little bit less than 1/2 cup warm water
  • 40 g 6 tbsp olive oil


  • 150 g 5 cups of baby spinach see notes if using regular spinach
  • 1 green onion
  • 150 g 2 cups grated feta cheese
  • salt to taste
  • 1 tbsp olive oil – for the filling
  • 3-4 tbsp tbsp olive oil – for frying



  • Sift the flour and transfer it to a medium bowl. Add the salt and give it a quick mix.
  • Make a well in the center and add the warm water, followed by the olive oil. Mix everything with a spoon until shaggy dough forms.
  • Continue and knead with your hand until all the flour has been incorporated. Transfer the dough to the counter and continue kneading for another 5 minutes (you can absolutely do this step in a stand mixer, on low speed).
  • Form a ball and transfer the dough back to the bowl. Cover the bowl with plastic wrap and leave it to rest for 15 minutes.


  • Preheat a nonstick pan over medium heat and add the olive oil in. Dice the green onion and roughly chop the spinach.
  • Add the green onions to the pan, and then toss the spinach in. Fry for 1-2minutes or until the spinach has reduced in size. Take the pan off the heat, add the grated feta, optionally add salt to taste. Mix well so the spinach can get incorporated with the feta.

Make the gozleme:

  • Divide the dough into 2 equal pieces and form balls. Cover the balls with a towel and leave them to rest for 5 minutes. If you'd like, you can make four bigger gozleme pieces by dividing the dough into four balls.
  • Take one ball and press it lightly with your hand to flatten it out. To create a square with your rolling pin, roll the dough starting from the middle and pulling down and then up. Rotate the dough 45 degrees and repeat the same steps. Shape the sides of the dough from time to time until you reach a 30-35cm/12-14inch rectangle.
  • Add half of the filling to the upper half of the pastry while leaving a bit of space at the ends. Then gently grab the lower ends of the pastry, pull them slightly toward you to stretch it out, and then fold it over the filling and cover it completely.
  • Gently press or twist the ends of the gozleme to make sure the ends are closed completely so the filling doesn't spread out.
  • Repeat the step for each gozleme.
  • Preheat a cast-iron pan over medium-high heat and add 2-3 tablespoons of oil in. Once the pan is hot, add the gozleme and fry for 2.5 minutes on each side or until golden brown and crispy.


  • If you are using regular spinach make sure to fry it a bit longer; 
  • Add the cheese to the spinach off the heat, so the filling doesn’t get too runny.
  • Give the dough enough time to rest – even though it doesn’t have any rising agents, the dough still needs some time to soften up so it can be rolled and stretched easily;
  • It’s best to use a cast iron pan to fry the gozleme – the cast iron would give the best texture, crispy exterior, and perfectly golden brown color, just like from the streets in Turkey;