Spinach and Cheese Gözleme

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Spinach and Cheese Gözleme

Description

Spinach and Cheese Gözleme is a classic Turkish flatbread that’s thin, crisp on the outside, and filled with a savory mixture of spinach, cheese, and herbs. Traditionally cooked on a griddle (sac), this street-food favorite is simple, comforting, and deeply satisfying. It works beautifully as a breakfast, lunch, light dinner, or snack.

Servings

  • Makes: 4 large gözleme

  • Serving Size: 1 gözleme per person

Ingredients

Dough

  • 2 ½ cups all-purpose flour

  • 1 tsp salt

  • 1 tbsp olive oil

  • ¾–1 cup warm water (as needed)

Filling

  • 2 cups fresh spinach, finely chopped

  • 1 cup feta cheese, crumbled (or Turkish beyaz peynir)

  • ½ cup shredded mozzarella (optional, for extra melt)

  • 1 small onion, very finely chopped

  • 1 tbsp olive oil

  • ½ tsp black pepper

  • ¼ tsp red pepper flakes (optional)

  • Salt to taste (go easy—feta is salty)

For Cooking

  • Butter or olive oil, for brushing

Instructions

1. Prepare the Dough

  1. In a large bowl, mix flour and salt.

  2. Add olive oil and gradually add warm water while mixing.

  3. Knead until a soft, smooth, non-sticky dough forms (about 8–10 minutes).

  4. Cover and rest for 20–30 minutes (very important for easy rolling).

2. Make the Filling

  1. Place chopped spinach in a bowl and gently squeeze out excess moisture.

  2. Add onion, feta, mozzarella (if using), olive oil, pepper, and chili flakes.

  3. Mix well and taste—adjust seasoning if needed.

3. Shape the Gözleme

  1. Divide dough into 4 equal balls.

  2. Roll each ball into a very thin circle (almost paper-thin) on a lightly floured surface.

  3. Spread filling over half of the dough, leaving a small border.

  4. Fold the dough over the filling and seal edges gently.

4. Cook

  1. Heat a dry skillet or griddle over medium heat.

  2. Place gözleme in the pan and cook 2–3 minutes per side until golden brown spots appear.

  3. Brush lightly with butter or olive oil after flipping.

  4. Remove and keep warm; repeat with remaining dough.

5. Serve

  • Slice into wedges and serve hot, traditionally with yogurt, ayran, or tea.

Chef’s Notes

  • Authentic gözleme dough contains no yeast, which keeps it thin and crisp.

  • The thinner the dough, the better the texture.

  • Resting the dough is non-negotiable—it prevents shrinking.

Tips for Perfect Gözleme

  • 🥬 Dry your spinach well to avoid soggy filling

  • 🧀 Mix cheeses for better flavor and melt

  • 🔥 Medium heat is key—too hot burns the dough before cooking inside

  • 🫓 Roll evenly to prevent thick, doughy spots

  • ❄️ Uncooked gözleme can be frozen between parchment sheets

Nutritional Information (Approx. per serving)

  • Calories: 320–360 kcal

  • Protein: 12–15 g

  • Carbohydrates: 38–42 g

  • Fat: 14–16 g

  • Fiber: 3–4 g

  • Calcium: 20–25% DV

  • Iron: 15% DV

(Values vary by cheese and oil used)

Health Benefits

  • Spinach provides iron, folate, fiber, and antioxidants

  • Cheese contributes calcium and protein for bone health

  • Homemade dough avoids preservatives and additives

  • Can be adapted to vegetarian-friendly and high-protein diets

  • Balanced mix of carbs, fats, and protein for lasting energy

Q & A

Q: Can I use frozen spinach?
A: Yes—thaw completely and squeeze out all liquid before using.

Q: Is gözleme the same as a quesadilla?
A: Similar idea, different technique. Gözleme uses unleavened dough instead of tortillas.

Q: Can I make it vegan?
A: Absolutely—use vegan cheese or a spinach-onion-herb filling with olive oil.

Q: What other fillings work well?
A: Potato & cheese, minced meat, mushrooms, or herbs with cheese.

Q: Can I bake instead of pan-cook?
A: Pan-cooking is traditional, but baking at 425°F (220°C) works in a pinch—brush well with oil.

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