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

Turkish Gozleme

A traditional savoury Turkish flatbread filled with spinach and fetta.


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.

Your Turkish Gozleme is ready to eat. Enjoy!

Interested in making your own fetta at home? Check out our Greek and Persian Fetta Cheesemaking Kit. Cheesemaking Workshops are also available online or have a hands on cheesemaking experience in one of our workshop on the Coffs Coast.


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