Spinach and Cheese Gözleme

Thin oil dough folds over filling and crisps against the pan.

The cook lifts one rectangular quarter of gozleme directly above its matching gap; three quarters remain on the board.
Makes
4 large gözleme
Heat
Stovetop: medium-high heat
Cooking time
About 3 min per side
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Spinach and Cheese Gözleme

Makes
4 large gözleme
Heat
Stovetop: medium-high heat
Cooking time
About 3 min per side
Türkiye · Unleavened filled griddle bread

Spinach and Cheese Gözleme

Thin oil dough folds over filling and crisps against the pan.

Method

  1. 01 · Knead

    5–7 min

    Use: Dough ingredients

    Mix and knead to a pliable ball. Cover.

    Ready when: Smooth, not sticky

    A cook kneads a smooth dough ball on a lightly floured worktop.
    01 Knead a pliable doughMix and knead until smooth and no longer sticky.

  2. 02 · Rest

    20 min

    Use: Dough

    Leave covered.

    Ready when: Rolls easily

    The cook lowers an inverted bowl over the dough to cover it while it rests.
    02 Rest the doughKeep the dough covered for 20 minutes so it rolls easily.

  3. 03 · Filling

    Use: Spinach, garlic, eggs, pepper; feta

    Scrunch spinach with garlic, eggs and pepper; fold in feta.

    Ready when: Compacted spinach

    The cook folds feta through compacted spinach in a steel bowl, with grated mozzarella beside it.
    03 Prepare the fillingScrunch the spinach mixture, then fold in the feta.

  4. 04 · Fill

    Use: Dough; filling; mozzarella

    Divide dough into 4. Roll 35 × 20 cm rectangles on a floured counter. Cover one 17.5 × 20 cm half with filling and mozzarella. Fold, expel air and seal.

    Ready when: Flat parcels

    The cook folds a thin rectangle of dough over spinach and cheese beside other prepared parcels.
    04 Fill and seal four parcelsRoll thin rectangles, fill one half, fold and seal the edges.

  5. 05 · Cook

    About 3 min each side

    Use: Parcels; cooking oil

    Heat oil per bread. Transfer on a floured board. Fry, pressing edges gently; flip.

    Ready when: Golden, crisp; filling set

    The cook turns a golden rectangular gozleme on a large griddle; uncooked and cooked parcels are beside it.
    05 Cook both sidesCook in oil, pressing the edges gently, until golden and the filling is set.

  6. 06 · Serve

    Use: Cooked breads; lemon

    Cut and serve immediately.

    Ready when: Crisp underside

    The cook lifts one rectangular quarter of gozleme directly above its matching gap; three quarters remain on the board.
    06 Cut and serve warmCut the cooked breads and serve while the undersides are crisp.

What to look for

StageLook / feel forNeeds attention
DoughPliable and thinly rollableSticky paste.
FillingEven layer, firmly sealedBulky air pockets.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
Dough sticksFlour absorption differs.Dust sparingly.Check texture before resting.
Pale soft crustInsufficient pan contact.Press edges gently as it fries.Flatten filling evenly.
Soggy undersideFilled dough waited too long.Cook immediately after shaping.Prepare components separately.

Nagi’s metric spinach version; optional mozzarella retained. Salt uses her table-salt conversion. This is an adaptation credited to Gourmet Wog, not an independently invented formula.

Ingredient choices & substitutions
IngredientSpecified typeBrandStatus
FetaSoft Danish-style preferred; Greek feta acceptedNot specifiedType required; brand not required
MozzarellaOptional addition, not a traditional requirementNot specifiedType required; brand not required
IngredientAlternative / ratioAdjust handlingLikely outcome
Danish-style fetaGreek feta1:1 by weightCrumble finely.Firmer cheese and more distinct salty pieces.
MozzarellaOmitOmit 200 gKeep all other filling quantities.Less stretchy, lighter filling.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Warren uses yeast, yogurt, onion and no egg-bound filling. Nagi’s thin oil dough has no leavener. These are meaningful method alternatives; amounts were not averaged.

Cook / recipeUseWhat differs
Nagi MaehashiRecipeTin EatsGozleme!Base · adapted
Ozlem WarrenOzlem's Turkish TableGozleme; Anatolian Flat breads stuffed with Spinach and CheeseComparison · not-established

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

RecipeTin Eats

Recipe

Spinach and Cheese Gözleme

Thin oil dough folds over filling and crisps against the pan.

How do I make it?

  1. Make the dough

    5–7 min

    Mix the dough ingredients and knead for 5–7 minutes, until smooth and easy to bend without sticking. Cover it.

    A cook kneads a smooth dough ball on a lightly floured worktop.
    Mix and knead until smooth and no longer sticky.

    Ready when: Smooth, not sticky

  2. Rest

    20 min

    Leave covered for 20 minutes so the dough rolls easily.

    The cook lowers an inverted bowl over the dough to cover it while it rests.
    Keep the dough covered for 20 minutes so it rolls easily.

    Ready when: Rolls easily

  3. Make the filling

    Squeeze and scrunch the spinach together with the garlic, eggs and pepper to reduce its volume. Gently mix in the feta.

    The cook folds feta through compacted spinach in a steel bowl, with grated mozzarella beside it.
    Scrunch the spinach mixture, then fold in the feta.

    Ready when: Compacted spinach

  4. Fill and seal

    Divide the dough into 4 pieces and roll each into a 35 × 20 cm rectangle on a floured counter. Cover one 17.5 × 20 cm half with filling and the optional mozzarella. Fold the other half over, press out trapped air and seal the edges to make a flat parcel.

    The cook folds a thin rectangle of dough over spinach and cheese beside other prepared parcels.
    Roll thin rectangles, fill one half, fold and seal the edges.

    Ready when: Flat parcels

  5. Cook

    About 3 min each side

    For each bread, heat its portion of oil over medium-high heat and slide the parcel in from a floured board. Cook for about 3 minutes on each side, gently pressing the edges. The outside should be golden and crisp, with the filling set.

    The cook turns a golden rectangular gozleme on a large griddle; uncooked and cooked parcels are beside it.
    Cook in oil, pressing the edges gently, until golden and the filling is set.

    Ready when: Golden, crisp; filling set

  6. Serve

    Cut and serve immediately with optional lemon wedges, while the underside is crisp.

    The cook lifts one rectangular quarter of gozleme directly above its matching gap; three quarters remain on the board.
    Cut the cooked breads and serve while the undersides are crisp.

    Ready when: Crisp underside

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Dough sticksFlour absorption differs.Dust sparingly. Check texture before resting.
Pale soft crustInsufficient pan contact.Press edges gently as it fries. Flatten filling evenly.
Soggy undersideFilled dough waited too long.Cook immediately after shaping. Prepare components separately.
Useful recipe notes

Nagi’s metric spinach version; optional mozzarella retained. Salt uses her table-salt conversion. This is an adaptation credited to Gourmet Wog, not an independently invented formula.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Spinach and Cheese Gözleme at a glance

Makes
4 large gözleme
Heat
Stovetop: medium-high heat
Cooking time
About 3 min per side
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
All-purpose flour375 g100%
Baby spinach250 g66.7%
Feta250 g66.7%
Mozzarella200 g53.3%