Gözleme is a traditional Turkish street food: a hand-rolled flatbread stuffed with savory fillings and cooked on a griddle until golden and crispy. One of the most beloved varieties is filled with spinach and cheese — a perfect balance of earthy greens and creamy, salty cheese. It’s a satisfying snack, breakfast, or light meal, best enjoyed fresh off the pan.
Servings: 4 gözleme
Prep Time: 25 minutes
Resting Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 15 minutes
Ingredients
For the Dough:
- 3 cups (375g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup (240ml) warm water
For the Filling:
- 300g fresh spinach, washed and chopped
- 1 cup crumbled white cheese (beyaz peynir) or feta
- 1 small onion, finely chopped (optional)
- 1 tablespoon olive oil
- Black pepper, to taste
For Cooking:
- Olive oil or butter for brushing
Instructions
Prepare the Dough:
- In a bowl, combine flour and salt. Add warm water and olive oil gradually, mixing until a soft dough forms.
- Knead on a floured surface for 6–8 minutes until smooth and elastic.
- Cover with a damp cloth and let rest for 30 minutes.
Prepare the Filling:
- Heat olive oil in a pan, add onion (if using), and sauté until softened.
- Add spinach and cook briefly until wilted. Remove from heat.
- Mix in the crumbled cheese and season with black pepper. Set aside.
Shape the Gözleme:
- Divide dough into 4 balls. Roll each into a very thin circle or oval (about 30 cm / 12 in wide).
- Place filling on one half of the dough, leaving the edges clear. Fold the other half over and press edges to seal.
Cook the Gözleme:
- Heat a griddle or large skillet over medium heat.
- Place gözleme in the pan and cook for 3–4 minutes per side, brushing lightly with olive oil or butter, until golden brown and crisp.
Serve:
- Cut into wedges and serve warm with ayran (Turkish yogurt drink) or tea.
Things to Consider
- Cheese Choice: Beyaz peynir is traditional, but feta, mozzarella, or even a mix of cheeses can be used.
- Variations: Gözleme can also be filled with potatoes, minced meat, or mushrooms for different flavors.
- Cooking Surface: A cast-iron skillet or non-stick pan works well if you don’t have a traditional Turkish saç griddle.
Tips
- Make Ahead: Prepare and freeze uncooked gözleme. Cook directly from frozen, adding 1–2 extra minutes per side.
- Thin Dough: The thinner you roll the dough, the crispier the gözleme will be.
- Serving Suggestion: Pair with a fresh tomato-cucumber salad for a complete Turkish-style meal.
This Spinach and Cheese Gözleme is a classic Turkish comfort food — crispy on the outside, soft inside, with a deliciously savory filling. Afiyet olsun!