Two square folded flatbreads with golden, charred brown spots resting on a floured wooden board. — Photo: Maderibeyza · CC BY-SA 3.0 · Wikimedia Commons

Turkish · Breakfast · Lunch · Snack

Gözleme (Spinach and Feta Stuffed Flatbread)

Name: Gözleme (Spinach and Feta Stuffed Flatbread)
Prep time: 50 min
Cook time: 22 min
Total time: 72 min
Cuisine: Turkish
Ingredients: 1 1/4 cups all-purpose flour, plus a little for rolling; 3/4 cup whole wheat flour; 2/3 cup warm water; 1/2 tsp salt; 1 tbsp + 2 tsp olive oil, divided; 10 cups loosely packed fresh spinach; 1 small onion, finely chopped; 3/4 cup feta cheese, crumbled; 1/4 cup fresh flat-leaf parsley, chopped; 1/2 tsp black pepper; 1 tsp Turkish red pepper flakes (pul biber)

Ispanaklı Peynirli Gözleme

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Paper-thin Turkish flatbreads folded around a savoury filling of wilted spinach, onion and tangy feta, then cooked on a hot griddle until golden and crisp in spots. Part wholemeal dough and a light brush of olive oil keep this street-food favourite lighter.

Prep: 50 min
Cook: 22 min
Total: 72 min
Serves: 4

Medium
Vegetarian

19%

Per serving376kcal19% of a 2,000 kcal day

14gProtein

53gCarbs

13gFat

6gFiber

Calories come from: Carbs 55% · Fat 31% · Protein 14%

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Ingredients

For 4 servings

1 1/4 cups150 gall-purpose flour, plus a little for rolling
3/4 cup100 gwhole wheat flour
2/3 cup150 gwarm water
1/2 tspsalt
1 tbsp + 2 tsp22 golive oil, divided
10 cups loosely packed300 gfresh spinach
1 small70 gonion, finely chopped
3/4 cup120 gfeta cheese, crumbled
1/4 cup15 gfresh flat-leaf parsley, chopped
1/2 tspblack pepper
1 tspTurkish red pepper flakes (pul biber) (optional)

Steps

1
In a large bowl, mix the all-purpose flour, whole wheat flour and salt.
2
Add the warm water and 1 tbsp of the olive oil, and stir into a shaggy dough.
3
Knead on a lightly floured surface for about 5 minutes until smooth and soft.
4
Divide the dough into 4 balls, cover with a damp towel and rest for 30 minutes.
5
Meanwhile, heat a large non-stick pan over medium heat and cook the onion with a splash of water for 3 minutes until soft.
6
Add the spinach in batches and cook for 2-3 minutes until fully wilted.
7
Tip the spinach into a sieve and press out as much liquid as possible, then let it cool slightly.
8
Chop the spinach and mix it with the feta, parsley, black pepper and pepper flakes, if using.
9
Roll one dough ball on a lightly floured surface into a very thin circle about 30 cm (12 in) across.
10
Spread a quarter of the filling over one half of the circle, leaving a small border.
11
Fold the empty half over the filling and press the edges firmly to seal.
12
Heat a griddle or large dry pan over medium-high heat.
13
Cook the gözleme for about 2 minutes per side until golden with brown spots.
14
Brush the top lightly with a little of the remaining 2 tsp olive oil just before removing from the pan.
15
Repeat with the remaining dough and filling.
16
Cut each gözleme into wedges and serve hot.

Swaps, storage and make-ahead

Swaps

For a dairy-free version, replace the feta with a crumbled firm tofu mixed with lemon juice and a pinch of salt, or a plant-based feta labelled dairy-free.
Use frozen chopped spinach, thawed and squeezed very dry, instead of fresh spinach to save shopping and prep time.
Swap the whole wheat flour for more all-purpose flour if you prefer a softer, more pliable dough.
If you can't find pul biber, use a smaller pinch of regular red chilli flakes mixed with a little sweet paprika.

Storage

Gözleme is best eaten fresh and hot, while the outside is still crisp. Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, reheating in a dry pan or oven until steaming hot all the way through.

Make ahead

Make the spinach and feta filling up to 1 day ahead and keep it covered in the fridge. The dough can also be made a few hours ahead and chilled, wrapped well; let it come back to room temperature before rolling.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenMilk

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (233 g)	Per 100 g
Calories	376 kcal	161 kcal
Protein	13.9 g	6 g
Carbohydrates	52.5 g	22.5 g
of which sugars	1.3 g	0.6 g
Fiber	5.8 g	2.5 g
Fat	13.3 g	5.7 g
of which saturated	5 g	2.1 g
Sodium	698 mg	300 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.