Spinach and feta gözleme (stuffed Turkish flatbread)

Make a classic Turkish dish in your own kitchen with this easy gözleme recipe. Homemade dough is filled with spinach and feta then cooked to perfection and served with a squeeze of refreshing lemon

By Sophie Gray
  • 30 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
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  • 1 teaspoon instant yeast
  • salt
  • 1/2 teaspoon sugar
  • 1 1/2 cup plain flour
  • 5 tablespoon olive oil
  • 150 millilitre warm water
  • 120 gram spinach, washed, trimmed, finely chopped
  • 100 gram feta cheese, crumbled
  • squeeze of lemon juice
  • lemon wedges, to serve


  • 1
    Place the yeast, a pinch of salt, sugar, flour and 2 tablespoons of the oil in a bowl and mix. Add the warm water and mix to a soft dough. Knead on a floured surface until smooth and springy.
  • 2
    Place in a clean greased bowl and cover with a clean tea towel. Stand in a warm, sunny place for 20 minutes or until dough doubles in size. Combine the spinach, feta cheese, lemon juice and a pinch of salt, and set aside.
  • 3
    When the dough has risen, divide into 4 pieces. Roll each piece into a very thin rectangle on a floured bench. Scatter a quarter of the spinach mixture over half the rectangle, folding the other half over the top.
  • 4
    Brush lightly with oil and cook, oiled side down, in a hot frying pan. Brush the top side with oil, and when the bottom is golden and the dough bubbling, flip the gözleme and cook the other side.
  • 5
    Continue until you have filled and cooked all 4. Serve warm with a squeeze of lemon juice.


  • You can cook several at once on a barbecue grill plate, or use several pans to cook them more quickly. - Gözleme are the Turkish equivalent of toasties; they’re filled flatbreads. They can be assembled and stored uncooked in the fridge overnight, or frozen until needed. PER SERVE Energy 413kcal, 1731kj • Protein 10.9g • Total Fat 23.5g • Saturated Fat 6.4g • Carbohydrate 37.7g • Fibre 3.3g • Sodium 357mg