Turkish Gozleme


  • 1 tsp instant dried yeast
  • 1 tsp of salt
  • 1 tsp caster sugar
  • 3 cups plain flour
  • 300ml warm water
  • 1/3 cup olive oil
  • 150g blanched spinach finely chopped
  • 200g feta cheese crumbled
  • Salt and pepper to season
  • Lemon wedges


Combine, yeast, salt and sugar in a jug. Stir with a fork. Cover. Stand in a warm, sunny place for 5 minutes or until bubbles form on the surface. Add flour into a large bowl make a well in the center; pour in the yeast mixture and 2 tbsp oil. Mix to form soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic.

Place dough into bowl cover with a damp tea towel and leave in a warm place until it doubles in size. Knock back the dough and cut into 4 roll each piece dough into a 35cm x 45cm rectangle. Place one-quarter of spinach over half of each rectangle. Top with feta and season with salt and pepper.

Fold dough over to enclose filling. Press edges together to seal. Preheat a large skillet pan or BBQ hot plate on medium-high heat. Brush one side of each gozleme with 2 teaspoons oil. Cook for 2 to 3 minutes or until base is golden. Brush uncooked side with remaining oil. Turn over and cook for 2 to 3 minutes or until golden and crisp. Remove to a serving plate. Cut gozleme into quarters. Serve with lemon wedges.


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