Spinach and Feta Gozleme with Yogurt Dough Recipe

Introduction

Gozleme is a simple and delicious Turkish flatbread filled with spinach and feta cheese. This easy recipe uses a yogurt-based dough that comes together quickly, making it perfect for a satisfying meal or snack. With just a few ingredients, you can enjoy warm, flaky gozleme fresh from your pan.

Ingredients

• ¾ cup Greek yogurt (non-fat works well)
• 1 cup self-raising flour (or all-purpose flour)
• 1 teaspoon baking powder (only if using all-purpose flour)
• 1 ½ tablespoons extra virgin olive oil (for frying)
• Good pinch of salt
• Lemon wedges (for serving)
• 2 ½ cups packed fresh spinach or baby spinach
• 100g (3.5oz) feta cheese
• Salt and black pepper to taste

Instructions

1. Step 1: In a large bowl, combine the flour, salt, and yogurt. Add the baking powder if using all-purpose flour. Mix with a spoon or your hand until a rough dough forms.
2. Step 2: Transfer the dough to a floured surface and knead for 3 to 5 minutes until smooth. Add more flour if the dough feels sticky. Let it rest for 10 minutes.
3. Step 3: Place the chopped spinach in a bowl and scrunch it with your hands until softened. Crumble in the feta cheese, season with salt and pepper, and mix well.
4. Step 4: Divide the dough into two equal balls.
5. Step 5: On a floured surface, roll each ball into a thin circle about 10–12 inches (25–30 cm) in diameter. Flip and dust with flour as you go, rolling as thin as possible without tearing.
6. Step 6: Spread half of the spinach and feta mixture evenly over one half of a dough circle.
7. Step 7: Fold the dough over the filling to form a half-moon shape, then seal the edges by pressing with your fingers. Repeat with the second dough and filling.
8. Step 8: Heat a large pan over medium heat and add 2 teaspoons of olive oil. Place one gozleme in the pan and cook for 3 to 5 minutes until golden brown.
9. Step 9: Lightly brush or spray the top of the gozleme with oil, flip it over using a spatula, and gently press it to flatten. Cook until the second side is golden.
10. Step 10: Remove from the pan and place on a cutting board. Repeat with the second gozleme. Slice into triangles, serve with a squeeze of lemon, and enjoy!

Tips & Variations

• For a richer filling, add chopped herbs like dill or parsley to the spinach and feta mixture.
• If you don’t have self-raising flour, simply add 1 teaspoon of baking powder to 1 cup of all-purpose flour.
• Try swapping the spinach for finely chopped kale or Swiss chard for a different twist.
• Use a little butter instead of olive oil for frying to add a buttery flavor.

Storage

Store leftover gozleme wrapped in foil or airtight containers in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until warm and crispy again, or use a toaster oven. Gozleme is best enjoyed fresh but can also be frozen for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a few hours in advance and keep it covered in the refrigerator. Bring it to room temperature before rolling out to make it easier to work with.

What can I use instead of feta cheese?

If you don’t have feta, try using ricotta, paneer, or a mild goat cheese as substitutes. These cheeses complement the spinach nicely and create a creamy filling.

Spinach and Feta Gozleme with Yogurt Dough Recipe

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4.6 from 140 reviews

This easy Gozleme recipe features a simple yogurt-based dough filled with a flavorful mixture of fresh spinach and feta cheese. Cooked on the stovetop to a golden crisp, these delicious Turkish-style stuffed flatbreads make a quick, satisfying meal perfect for any time of day.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Turkish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• ¾ cup Greek yogurt (non-fat)
• 1 cup self-raising flour (or all-purpose flour)
• 1 teaspoon baking powder (only if using all-purpose flour)
• Good pinch of salt

Filling Ingredients

• 2 ½ cups packed fresh spinach or baby spinach
• 100g (3.5 oz) feta cheese
• Salt and black pepper to taste

For Cooking and Serving

• 1 ½ tablespoons extra virgin olive oil (for frying)
• Lemon wedges (for serving)

Instructions

1. Mix the Dough: In a large bowl, combine the flour, salt, and Greek yogurt. If using all-purpose flour, add the baking powder as well. Stir with a spoon or your hand until a rough ball forms.
2. Knead the Dough: Transfer the dough onto a floured surface and knead for 3 to 5 minutes until smooth. Add more flour if the dough feels too sticky. Let the dough rest for 10 minutes.
3. Prepare the Filling: Place the chopped spinach in a bowl and scrunch with your hands to soften it. Crumble the feta cheese into the spinach, season with salt and pepper, then mix well.
4. Divide and Shape Dough: Cut the rested dough into two equal pieces and form each into a ball.
5. Roll Out the Dough: On a floured surface, roll each dough ball into a thin circle about 10 to 12 inches (25–30 cm) in diameter. Flip and sprinkle flour regularly to prevent sticking, rolling as thin as possible without tearing.
6. Add the Filling: Spread half of the spinach and feta mixture evenly over one half of each dough circle.
7. Fold and Seal: Fold the dough over the filling, pressing the edges together firmly with your fingers to seal. Repeat for the second dough.
8. Cook the Gozleme: Heat a large pan over medium heat and add 2 teaspoons of olive oil. Place one filled gozleme into the pan and cook for 3 to 5 minutes until the bottom is golden.
9. Flip and Press: Lightly brush or spray the top with olive oil, then flip the gozleme using a spatula. Gently press it flat and cook until the other side is golden brown.
10. Serve: Remove the cooked gozleme from the pan and place on a board. Repeat the cooking process with the second gozleme. Slice into triangles, serve with lemon wedges, and enjoy!

Notes

• Use self-raising flour for best results, but if using all-purpose flour, be sure to add baking powder.
• Roll the dough as thin as possible without tearing to achieve a crisp exterior.
• Refreshing lemon wedges add a nice brightness to the rich spinach and feta filling.
• For a crispy crust, brush with olive oil before cooking each side.
• This recipe serves two but can be easily doubled for more portions.

Keywords: Gozleme, Turkish flatbread, spinach and feta, easy dough recipe, stuffed flatbread, vegetarian, quick meal, Greek yogurt dough