Squeeze spinach vigorously
Even a little excess water makes the thin flatbread sticky and can open the seam. The cooled filling should be almost dry.
Turkish Recipe
Gözleme with spinach and feta
A simple, undamaged dough rests before rolling out. Spinach is briefly crumbled and completely cooled to keep the flatbread crispy.
Total time
1 hr 15 min
Calories
610 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Turkish pancakes with spinach-cheese filling
Gözleme are baked on a hot plate or in a heavy frying pan. Uncooked dough consists only of flour, water, salt and a little oil and must rest after kneading. To make the filling, spinach is cooked briefly and then squeezed vigorously. This step is crucial: too much moisture softens the thin dough and makes it difficult to turn. Feta, parsley and pul biber come into the cooled mass.
Mediterranean Cuisine
Breakfast
Vegetarian Dinners
Lunch
Recipe
Gözleme with spinach and feta
Gözleme are thin Turkish flatbreads from the pan, here with a dry filling of spinach, feta, onion, parsley and pul biber.
Ingredients
4 servings
Method
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1
Knead elastic dough
Mix flour with a teaspoon of salt. Add water and a tablespoon of olive oil and knead for 8 minutes until the dough is smooth and soft but not sticky.
-
2
Leave the batter to rise
Divide the dough into eight balls of equal size, brush thinly with oil and let rest covered for 30 minutes.
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3
Cook the spinach filling
Heat the remaining olive oil. Sauté the onion for 5 minutes until soft, add the garlic briefly and let the spinach fall apart in portions.
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4
Filling completely dry
Place the spinach mixture in a sieve, allow to cool and then squeeze very vigorously. Chop coarsely and mix with feta, parsley, pul biber, pepper and a little salt.
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5
Roll out the dough very thin
Roll out a dough ball on a lightly floured surface into a thin circle of about 30 cm. Keep the remaining balls covered.
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6
Filling and closing flat cakes
Spread one eighth of the filling on one half and leave 2 cm of the edge free. Flip over the other half of the dough, remove the air and squeeze the edge tightly.
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7
Bake in a dry frying pan
Heat a heavy frying pan or grill plate. Gözleme without any additional fat on each side, bake for 2 to 3 minutes until brown spots appear and the dough is cooked through.
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8
Keep warm and soft
Brush finished Gözleme thinly with butter and stack under a clean cloth. Serve warm with lemon wedges.
Kitchen know-how
Tips for Gözleme with spinach and feta
Roll dough evenly thin
Thick areas remain dough, while thin areas are already browning. Turn the ball from the centre outwards and roll it out.
Variations
How to adapt this recipe
Replace spinach with 600 g of cooked, coarsely mashed potatoes and season with feta, parsley, pul biber and onions.
Fry 500 g minced meat with onions dry and let cool completely. Omit feta and add parsley and paprika.
Nutrition per serving
610kcal
74.0 gCarbohydrates
24.0 gProtein
24.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Gözleme with spinach and feta
Not mandatory. Many variants use a simple unrolled dough. The rest period still relaxes it and makes it easier to roll out thin.
The dough became too thin at one point, the filling is too wet or the flat cake too full. Thin but evenly roll and fill sparingly.
Yes. Defrost completely and squeeze out extra vigorously. Approximately 500 g of thawed leaf spinach replace 700 g of fresh spinach.
Spread butter thinly and stack under a cloth to keep them flexible without sweating too much in a closed tin.
Only for a short time, because the filling softens the dough. It is better to cool the dough and filling separately and only assemble them directly before baking.
Keep cooking