This Spinach and Feta Gozleme is my spin on the classic Turkish favourite. I make mine with two ingredient dough (Greek yoghurt and flour) which is not traditional, but just another fun way I’ve found to use this magic dough.
There’s so much to love about these crispy golden flatbreads, but I particularly love how quickly they come together and how deliciously cheesy they are inside.
Gozleme is a Turkish flatbread that is folded and filled with either savoury or sweet fillings. Some of the most popular fillings are spinach and feta, and beef mince and fried onion.
I was lucky enough to see Gozleme being made from scratch at a roadside rest stop when I visited Turkey years ago. I got to try a spinach and cheese version, as well as tahini and honey.
If you haven’t tried the traditional Gozleme yet, or you’d like to know more about traditional Turkish Gozleme I highly recommend watching this video from Turkish Food Travel.
INGREDIENTS
Here’s what you’ll need to make your own Spinach and Cheese Gozleme (measurements listed in the full recipe at the bottom of this page)…
Greek YoghurtSelf-Raising Flour - OR use a mix of all purpose / plain flour and baking powder instead. You’ll need 2 teaspoons of baking powder for every cup of flour.Baby Spinach LeavesFeta CheeseCheddar CheeseOlive OilLemon
INSTRUCTIONS
Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.
Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it’s shape and is not sticking to your hands or the surface.
Cut the dough into 4 even pieces, then roll out the first piece into a thin circle.
Place spinach, feta cheese and cheddar cheese over half of the circle, then fold the dough over to form a semi-circle and press the edges with a fork. Repeat with the remaining pieces of dough.
Preheat a frying pan or electric griddle on a medium heat. Brush both sides of the gozleme with oil and fry on each side for a few minutes until golden, flattening with a spatula while cooking.
Slice and serve with lemon wedges.
TOP TIPS
You can use any type of Greek Yoghurt (low fat etc) but don’t substitute for plain yoghurt as it isn’t thick enough for this recipe. You’ll also want to make sure the Greek Yoghurt you use is thick and not runny. If you don’t have self-raising / self-rising flour on hand, substitute with all purpose / plain flour & baking powder (the conversion is 1 cup of flour to 2 teaspoons of baking powder). It’s hard to say an exact amount of flour as it essentially changes on every batch! Start with 1 cup, then slowly mix in another ½ - ¾ cups until you reach your desired consistency. If you need more, so be it.The dough has reached the right consistency when it can hold in a ball shape and doesn’t stick to your hands. Flour your surface and your rolling pin before rolling the dough out. If you want to make the dough ahead make sure you pop it in the refrigerator until you’re ready to use.
MORE WAYS TO USE TWO INGREDIENT DOUGH
No Yeast Homemade Cinnamon RollsQuick and Easy Yoghurt FlatbreadTwo Ingredient Dough Pretzel BitesGarlic KnotsApple Cinnamon RollsNo Yeast BagelsOR see all Two Ingredient Dough Recipes
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You can use any type of Greek Yoghurt (low fat etc) but don’t substitute for plain yoghurt as it isn’t thick enough for this recipe. You’ll also want to make sure the Greek Yoghurt you use is thick and not runny.
If you don’t have self-raising / self-rising flour on hand, substitute with all purpose / plain flour & baking powder (the conversion is 1 cup of flour to 2 teaspoons of baking powder). It’s hard to say an exact amount of flour as it essentially changes on every batch! Start with 1 cup, then slowly mix in another ½ - ¾ cups until you reach your desired consistency. If you need more, so be it.The dough has reached the right consistency when it can hold in a ball shape and doesn’t stick to your hands. Flour your surface and your rolling pin before rolling the dough out. If you want to make the dough ahead make sure you pop it in the refrigerator until you’re ready to use.
