Turkish Spinach Feta Flatbread

This Turkish Gözleme recipe brings crispy homemade flatbreads stuffed with spinach and feta right to your kitchen. The dough is soft yet sturdy enough to encase a flavorful filling of gently spiced spinach, onion, and briny feta. Gözleme is my go-to for brunches, packed lunches or anytime I want to serve something truly comforting that reminds me of travel and family gatherings.

I remember making gözleme for the first time for a picnic in the park. Everyone loved tearing off pieces by hand and dipping them into yogurt sauce. Now it is a must whenever friends come over.

Ingredients

• All-purpose flour: Gives the dough its soft chew Choose a fresh flour for best results
• Salt: Essential for seasoning the dough Use fine salt for even mixing
• Lukewarm water: Helps the dough come together evenly Make sure it is not too hot as this affects gluten
• Olive oil: Adds richness to the dough and gives it its signature golden patches Use your best olive oil for extra flavor
• Baby spinach: Provides a fresh green flavor and pairs so well with feta Look for crisp vibrant leaves
• Yellow onion: Brings subtle sweetness when cooked Use a fresh firm onion
• Aleppo pepper or pul biber: Brings gentle warmth and color A Turkish chili flake with fruity heat
• Feta cheese: Adds that unmistakable tang Make sure to drain well for a less soggy filling
• Black pepper: Freshly ground gives the most aroma

• Selecting good olive oil and pepper transforms the whole dish I also like to use a nice block of feta and crumble it myself

Step-by-Step Instructions

Prepare the Dough:

Mix flour and salt in a large bowl then create a well in the center Pour in lukewarm water and olive oil Use clean hands to gradually bring the dough together Knead until you get a shaggy mass

Knead and Rest:

Turn out the dough onto a floured surface Knead by hand for about three minutes until smooth and semi firm Place in a bowl with a drizzle of olive oil Cover with a damp towel and let rest for twenty minutes Resting makes it much easier to roll

Make the Filling:

Combine chopped spinach and onion in a large bowl Add olive oil salt and black pepper plus Aleppo pepper Massage the mixture well until the spinach and onion soften Stir in the crumbled feta and adjust seasoning Cover and set aside

Divide and Shape the Dough:

After resting divide the dough evenly into six balls Keep them covered with a towel so they do not dry out

Roll the Dough:

On a lightly floured surface roll out each ball into a thin circle about ten inches wide Aim for a delicate thinness as this gives the best texture

Fill the Gözleme:

Spoon about half a cup of filling onto one half of the dough circle leaving a small gap near the edge

Seal the Edges:

Fold the empty half over the filling to form a half moon shape Press and seal the edges well using your fingers Wetting your fingers helps to ensure a good seal

Repeat for All:

Lay finished gözleme on a tray under a towel Repeat with the rest until each dough ball is filled and sealed

Cook the Gözleme:

Preheat a large nonstick pan over medium high Lay one gözleme in and cook for one minute Flip and cook the other side for one minute Flip again for fifty seconds each side until browned with golden spots

Keep Warm and Brush:

Transfer cooked gözleme to a tray Brush both sides with olive oil Cover with a towel to keep soft as you finish the rest

Serve:

Serve warm or room temperature Enjoy with a crisp salad on the side for a true Turkish meal

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I always find that massaging the spinach by hand makes it soft and flavorful My favorite part is watching the golden circles appear as the dough puffs in the pan It always smells like nostalgia for me

Storage Tips

Keep leftover gözleme in an airtight container in the fridge for up to three days Reheat in a dry pan over medium heat for just a couple minutes each side to bring back the crisp edges If you want to freeze gözleme wrap each cooled flatbread in parchment then place in a freezer bag Freeze for up to two months and thaw before reheating

Ingredient Substitutions

If you do not have Aleppo pepper try mild red chili flakes or even sweet paprika For the cheese use a mixture of feta and ricotta for extra creaminess You can also substitute the spinach for kale or cooked chard for a twist

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Serving Suggestions

Gözleme is lovely on its own or with a big salad of tomatoes and cucumbers I like to serve it with a little bowl of Greek yogurt or lemon wedges It also goes great with a sprinkling of fresh dill or parsley

Cultural Context

Gözleme come from Turkish village traditions where women would gather to bake flatbreads together It is street food and festival food but also home comfort You can fill them with anything on hand which is why they are treasured all over Turkey

Frequently Asked Questions

→ What type of flour works best for this flatbread?

All-purpose flour is ideal as it results in a supple yet sturdy dough for rolling thin sheets.

→ Can I prepare the filling in advance?

Yes, you can mix the spinach, onion, and feta filling a day ahead and keep it in the refrigerator.

→ Is it possible to use frozen spinach instead of fresh?

Defrosted and thoroughly drained frozen spinach is a fine substitute for fresh baby spinach in the filling.

→ How do I prevent the flatbread from drying out before cooking?

Cover shaped but uncooked flatbreads with a clean, damp towel to keep them moist as you work.

→ What is the best way to reheat leftovers?

Briefly warm gözleme in a non-stick pan over medium heat, about 1–2 minutes per side, to restore crispness.

→ Are there other fillings I can use?

Yes, popular alternatives include minced meat, potatoes, mushrooms, or various Turkish cheeses.