Gozleme with Spinach, Feta, and Ground Meat Recipe

Introduction

Gozleme is a traditional Turkish flatbread filled with a variety of savory fillings like spinach and feta or spiced beef. This versatile dish is crispy on the outside and packed with delicious flavors, perfect for a satisfying lunch or snack.

Ingredients

• 2.5 cups (375g) plain/all-purpose flour (GF Note 4)
• 1/3 cup (85ml) extra virgin olive oil
• 3/4 cup (185ml) water
• 1/2 tsp salt
• 300g (10oz) baby spinach
• 2 garlic cloves, minced
• 2 eggs
• 1 tsp black pepper
• 300g (10oz) Danish feta (soft feta, Note 2)
• 2 cups (200g) shredded mozzarella cheese (Note 3)
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 500g (1 lb) beef or lamb mince (ground)
• 1 capsicum/bell pepper, chopped
• 90g (3oz) baby spinach
• 1.5 tsp cumin powder
• 1 tsp paprika
• 1/2 tsp cayenne (adjust spiciness to taste)
• 3/4 tsp each salt and pepper
• 1 tbsp water
• 120g (4oz) Danish feta (Note 2)
• 1 – 1.5 tbsp olive oil (per gozleme)
• Lemon wedges (optional)

Instructions

1. Step 1: Prepare the dough by combining flour, olive oil, salt, and water in a stand mixer fitted with a dough hook. Mix on medium-high speed for about 2.5 minutes until the dough forms a smooth, pliable ball that is not sticky.
2. Step 2: Cover the dough and let it rest for 20 minutes.
3. Step 3: On a floured surface, divide the dough into 4 equal pieces and roll each into a rectangle approximately 35cm x 20cm (14” x 8”).
4. Step 4: Choose your filling: either the lamb/beef filling or the spinach and feta, or make half batches of both.
5. Step 5: For the lamb/beef filling, heat 1 tbsp olive oil in a skillet over high heat. Sauté garlic and onion for 1 minute, then add chopped capsicum and cook for 2 more minutes.
6. Step 6: Add the mince and cook until browned, breaking it apart as it cooks. Stir in cumin, paprika, cayenne (optional), salt, pepper, and water; cook for 2 minutes more.
7. Step 7: Add 90g baby spinach and cook until wilted. Remove from heat and let cool before using.
8. Step 8: For the spinach and feta filling, place 300g baby spinach, minced garlic, eggs, and black pepper in a bowl. Scrunch with your hands to reduce volume and soften the spinach.
9. Step 9: Stir in Danish feta, mixing gently to combine.
10. Step 10: To assemble, spread your chosen filling on half of each rolled dough rectangle, pushing it close to the edges. For meat filling, sprinkle crumbled feta on top. For spinach filling, sprinkle mozzarella cheese if you like.
11. Step 11: Fold the other half of the dough over the filling and press the edges together firmly, pressing out any air pockets. Use a little water to help seal the edges if necessary.
12. Step 12: Lightly flour a round paddle or similar surface and slide the gozleme onto it for easy transfer to the pan.
13. Step 13: Heat 1.5 tbsp olive oil in a large skillet over medium-high heat. Using two pans helps speed up cooking.
14. Step 14: Slide one gozleme into the skillet and press gently with a spatula to help it crisp evenly. Cook for about 3 minutes until deep golden and crispy, then flip and cook the other side similarly.
15. Step 15: Transfer the cooked gozleme to a cutting board and cut into 6 or 8 pieces.
16. Step 16: Serve immediately, optionally with lemon wedges for added brightness.

Tips & Variations

• Make your dough gluten-free using a suitable plain gluten-free flour blend as noted in the recipe.
• Try mixing spinach and feta with herbs like parsley or dill for extra flavor.
• For a vegetarian version, double the spinach and feta filling and omit the meat.
• To get an even crispier crust, use a cast iron skillet or griddle pan.
• Add finely chopped chili or a dash of hot sauce to the meat filling for more heat.

Storage

Store leftover gozleme in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain crispiness. You can also freeze cooked gozleme for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough by hand instead of a stand mixer?

Yes, combine the flour, olive oil, salt, and water in a bowl and knead on a floured surface for about 8–10 minutes until smooth and elastic.

What type of feta cheese works best for gozleme?

A soft Danish-style feta or similar creamy feta is ideal because it melts nicely inside the gozleme while retaining its tangy flavor.

Gozleme with Spinach, Feta, and Ground Meat Recipe

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★★★★★

4.5 from 106 reviews

Gozleme is a traditional Turkish savory flatbread stuffed with delicious fillings such as spinach and feta or savory minced lamb or beef with vegetables and spices. The dough is soft and pliable, rolled out thin, filled generously, then pan-cooked until golden and crispy. This homemade recipe yields a comforting meal or snack perfect for any occasion.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 gozleme, cut into 6–8 pieces each, serving 4-6 people 1x
• Category: Main Course
• Method: Frying
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

Dough

• 2.5 cups (375g) plain/all-purpose flour (see GF note for gluten-free option)
• 1/3 cup (85ml) extra virgin olive oil
• 3/4 cup (185ml) water
• 1/2 tsp salt

Spinach & Feta Filling

• 300g (10oz) baby spinach
• 2 garlic cloves, minced
• 2 eggs
• 1 tsp black pepper
• 300g (10oz) Danish soft feta cheese
• 2 cups (200g) shredded mozzarella cheese (optional)

Lamb or Beef Filling

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 500g (1 lb) beef or lamb mince
• 1 capsicum/bell pepper, chopped
• 90g (3oz) baby spinach
• 1.5 tsp cumin powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 3/4 tsp salt
• 3/4 tsp black pepper
• 1 tbsp water
• 120g (4oz) Danish feta cheese
• 1 – 1.5 tbsp olive oil for cooking gozleme
• Lemon wedges (optional, for serving)

Instructions

1. Make Dough: Fit a stand mixer with dough hook. Combine flour, olive oil, salt, and water in the bowl. Mix on medium-high speed (speed 7) for 2.5 minutes until dough forms a smooth, pliable, non-sticky ball. Cover and rest dough for 20 minutes to relax gluten.
2. Prepare Dough for Rolling: Lightly flour a work surface. Divide rested dough into 4 equal pieces. Roll each piece into a rectangle approximately 35cm x 20cm (14″ x 8″).
3. Prepare Fillings: Choose either Lamb/Beef Filling or Spinach & Feta Filling, or make half batches of both.
4. Lamb or Beef Filling: Heat 1 tbsp olive oil in a large skillet over high heat. Sauté minced garlic and chopped onion for 1 minute. Add chopped capsicum and cook for 2 minutes. Add mince and cook, breaking it up with a spoon, until browned. Stir in cumin, paprika, cayenne, salt, pepper, and water. Cook for 2 more minutes. Add baby spinach and stir until wilted. Remove from heat and let cool.
5. Spinach & Feta Filling: In a bowl, combine baby spinach, minced garlic, eggs, and black pepper. Use your hands to scrunch and reduce the volume, making the spinach wilt and floppy. Add crumbled feta cheese and mix through evenly.
6. Assemble Gozleme: Spread your chosen filling evenly over half of a rolled-out dough rectangle, pushing filling close to the edges. For Lamb/Beef filling, sprinkle crumbled feta on top. For Spinach & Feta filling, sprinkle shredded mozzarella if desired. Fold the other half of the dough over filling, pressing edges firmly to seal and push out air pockets. Use a little water if needed to seal completely.
7. Cook Gozleme: Sprinkle some flour on a round pizza peel or flat surface to transfer gozleme. Heat 1.5 tbsp olive oil in a large skillet over medium-high heat. Slide the filled gozleme into the skillet. Cook for about 3 minutes, pressing lightly with a spatula including the edges, until the underside is deep golden and crispy. Flip and cook the other side similarly until golden and crisp.
8. Serve: Transfer cooked gozleme to a cutting board. Cut into 6 or 8 triangular pieces. Serve warm immediately with lemon wedges if desired.

Notes

• For a gluten-free version, substitute the plain flour with a suitable gluten-free flour blend (see Note 4 in original recipe).
• Danish feta soft cheese provides the best texture; if unavailable, use a good quality brined soft feta.
• Mozzarella cheese is optional in the spinach filling but adds a nice melty texture.
• Adjust cayenne pepper quantity according to your preferred spice level.
• Using two pans simultaneously can speed up the cooking process.
• Ensure dough is not sticky but pliable for best rolling and shaping results.

Keywords: Gozleme, Turkish flatbread, spinach and feta gozleme, lamb gozleme, savory stuffed flatbread, Turkish street food