Gozleme Spinach And Cheese Flatbread (2024)

My gozleme recipe will be an instant hit in your house! It’s made using basic ingredients that all come together to make something really delicious. It’s amazingly simple but big on flavour! Give it a go, you won’t regret it.

Nick’s favorite thing about gozleme…

I absolutely love how easy this is to make. From making the 20-minute dough to the easy filling. It all comes together in the frypan in minutes and is such a great lunch option. Oh man, I could go some right now!

What does gozleme taste like?

The dough is slightly chewy but thin. It’s perfectly seasoned. But the filling is what it’s all about! Salty feta and mozzarella with delicious spinach. All drizzled with lemon and parsley. Sounds delicious right?

What are the ingredients I need?

Bread flour – Bread flour is a high gluten flour that results in a chewier dough. Alternatively, you can use regular all-purpose flour.

Salt – I used fine salt.

Sugar – I used granulated sugar.

Warm water – Warm water is usually between 43 – 32C / 110 – 90F.

Olive oil – I used extra virgin olive oil.

Baby spinach – make sure your spinach is washed and dried well otherwise you’ll end up with a soggy Gozleme.

Brown onion – finely chopped.

Garlic – I would always recommend freshly minced garlic.

Mozzarella – Make sure if you’re grating your own mozzarella, and I would recommend you would, make sure it’s a low moisture mozzarella otherwise you’ll end up with soggy Gozleme! A great alternative to mozzarella is Haloumi cheese!

Feta cheese – use any brand you like, just make sure its Greek feta!

Egg – I used a large egg.

Lemon – fresh lemon juice is always the better option. I just sliced mine into wedges.

Parsley – continental parsley is what I used.

Let’s go through each step.

Dough

1. Add the flour, salt and sugar to a large mixing bowl. I used a stand mixer fitted with the dough hook, but you can do this by hand. Mix on low for 20 seconds to combine.
2. Add the warm water and oil and mix until a smooth dough forms.

3. Cover with plastic wrap and set aside to rest for 20 minutes.

Filling

1. Add the baby spinach, brown onion, garlic, mozzarella, feta cheese and egg to a large mixing bowl
2. Mix well to combine.

3. Cut the dough into 4 even seized pieces.
4. Roll each one into a ball.

5. Then roll out into a large rectangle piece about 30cm x 20cm.
6. Add 1/4 of the spinach and cheese mixture on one half.

7. Then dab with a little water around the filling using your fingers.
8. Fold the other half over the mixture

9. Press down to get rid of air.
10. Use a fork to prick holes on top.

11. Pinch the sides to seal.
12. Brush a hot frypan with some olive oil and place the Gozleme on top.

13. Cook on each side for 3-4 minutes until golden spots appear.
14. Take off the heat. Drizzle with lemon and sprinkle with parsley. Cut into 6 pieces.

My Top Tips!

Storage

Gozleme can be stored in an airtight container for up to three days or wrapped in plastic wrap and stored in the freezer for up to a month. Simply thaw and heat on a frypan or 3 minutes on each side.

Bread flour

Bread flour is a high gluten flour that results in a chewier dough. Alternatively, you can use regular all-purpose flour.

Warm Water

Warm water is usually between 43 – 32C / 110 – 90F.

Spinach

Make sure your spinach leaves are washed and dried thoroughly! Excess water can make your Gozleme soggy.

Mozzarella

Make sure if you’re grating your own mozzarella, and I would recommend you would, make sure it’s a low moisture mozzarella otherwise you’ll end up with soggy Gozleme! A great alternative to mozzarella is Haloumi cheese!

Other Yummy Recipes You Might Like!

• Delicious Greek Lamb Burgers
• Greek Salad
• Best Ever Greek Slow Roasted Lamb
• Soft Pita Flat Bread Recipe

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

Nick Makrides

Nick Makrides is an ex Navy (for 7 weeks before I realised it was a major mistake), graphic designer and pastry chef. Although he likes to think of himself as a home, self taught, pop queen baker.