Gozleme: The Turkish Bread Stuffed with Feta and Spinach

Gozleme is one of those dishes that perfectly captures the essence of Turkish home cooking. Traditionally made by hand in homes and street-side stalls, this flatbread is rolled thin, filled generously, folded like an envelope, and fried.

This version features a combination of spinach, sharp feta, eggs, and a touch of garlic for aroma, all sealed inside a tender, olive oil-based dough.

What is Gozleme?

Gozleme, pronounced “goz-LEH-meh,” is a traditional Turkish flatbread that comes from the Turkish word “goz”, meaning “eye,” referring to the little brown spots that appear on the surface as it cooks.

While historically made by Anatolian women in village homes or roadside stalls, Gozleme has long outgrown its humble beginnings. This meal now graces menus from Istanbul to international food trucks. It’s comfort food, yes, but also part of a culinary heritage, one you can hold in your hands.

Pro Tips for the Best Gozleme

• Keep your dough thin but not paper-like. Your dough needs to be thin enough to fold, but thick enough to hold the filling without tearing.
• Season smartly because feta is salty, so taste your filling before adding extra salt.
• Use a spatula to gently press the Gozleme down in the pan to ensure even browning and a crisp exterior.
• You don’t need much oil in the pan, just enough to encourage that golden finish. Too much, and you’re deep-frying.

Can I use frozen spinach for Gozleme?

Absolutely, but defrost and squeeze it thoroughly to remove excess moisture. You want the filling to be rich, not runny.

What type of feta is best?

Go for a block of feta stored in brine if you can. It’s creamier and more flavorful than pre-crumbled feta. Also, avoid the dry stuff,  it won’t melt or mix well into the filling.

Is Gozleme eaten with any sauce?

Traditionally, it's served plain or with a squeeze of lemon, but feel free to dunk it in yogurt sauce or serve it with a side salad. There are no strict rules, only delicious options.

What else can I stuff inside?

Oh, the possibilities are endless. You can add minced meat, sautéed mushrooms, spicy potatoes, or even scrambled eggs. Gozleme is all about what you love inside a crisp crust.

How to Store Gozleme

If you’ve got leftovers you can wrap them in foil and store in the fridge for up to 3 days. However don’t use the microwave while reheating because it will make them limp. Instead, use a dry skillet over medium heat or oven.

How to Make Gozleme

In a bowl, combine flour, water, olive oil, and salt. Mix with a spatula until a dough starts to form, then switch to your hands and knead it for a few minutes until smooth.

Then, cover the dough with cling film and let it rest for 20 minutes.

While the dough is resting, toss your spinach, garlic, eggs, salt, pepper, and crumbled feta into a bowl. Mix it all up with a spatula. The eggs will help bind everything together.

Once your dough has rested, divide it into four equal parts and roll out each piece into a rectangle.

Spoon the filling onto one half of your dough rectangle, spreading it out to the edges. Sprinkle generously with mozzarella.

Fold the empty half over the top and press down the edges to seal everything in.

Pour a little olive oil in a skillet over medium heat. Place one Gozleme in the pan and cook, pressing lightly, until the underside is golden and crispy. Flip and repeat.

Slice, share, and eat while it’s still warm.