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Home » Recipes » Mains

Gozleme

BY Ayeh Manfre · UPDATED: May 26, 25 · PUBLISHED: Jan 10, 25 · 18 Comments

JUMP TO RECIPE

Get ready because I'm going to show you how to make the best Gozleme at home! It's a Turkish flatbread stuffed with a spinach and feta mixture, here I've made a high protein yogurt dough that’s crispy on the outside with a flavorful filling.

Stack to show filling with lemons pieces on the side

If you ask me what’s my favorite Turkish food, I don't need to think about it as the answer is always Gozleme! It's a Turkish flatbread which is stuffed with a filling and pan fried until golden brown. The most common filling is spinach and cheese, but there are also other flavors such as spiced mince meat and there's even a potato filling. It's one of the most popular street foods in Turkey that everyone loves, whether it's as a snack or quick meal.

Growing up in Sydney, Australia, there is a large Turkish population. I’ve loved the cuisine since childhood especially as I had Turkish friends and loved their mothers cooking. Gozleme is one of those foods that you will see at every food market and you can smell them cooking from a mile away! The best part is they're always made fresh so you can see a group of ladies, most of which were seniors and grandmothers hand making the gozleme right infront of you. There was always a long queue but trust me it was worth the wait.

Here I've made a healthier high protein 2 ingredient dough using Greek yogurt. The dough doesn't need any yeast and the yogurt helps achieve a soft texture without much kneading at all. You don't need any fancy equipment either, just your hands. I must admit I have stuffed my gozleme a lot more than the ones you find at the markets, but I personally love it this way hehe! I’ve also used this dough for other recipes such as my flatbread pita, protein bagels and even a pizza!

If you've never tried gozleme before, think of it like a quesadilla, where there is a very thin flat dough which is then stuffed with a filling. The dough is then folded over to seal it before being pan fried until perfection 😊

Table of Contents
  • What makes this recipe special
  • Ingredients and Substitutions
  • How to make Gozleme
  • Tips and Tricks
  • Storage Instructions
  • FAQs
  • More Bread Recipes
  • More Turkish Recipes
  • Recipe
  • Comments
Pieces of Turkish gozleme on a plate served with lemon

What makes this recipe special

  • Quick and Easy: No complicated techniques or fancy equipment needed
  • Versatile Fillings: Mix and match spinach and feta, seasoned meat or potatoes
  • Crazy Delish: Everyone, from kids to adults love gozleme, its always a hit!
  • Healthier Recipe: Here I’ve used Greek yogurt in the dough which adds extra protein
Two pirces of gozleme on a cutting board before being cut

Ingredients and Substitutions

  • Self-raising flour forms the base of the dough. You can substitute with plain all purpose flour and a teaspoon of baking powder if needed. Whole wheat flour can be an alternative, however the final result has a much denser texture
  • Greek yogurt is the 2nd ingredient for the dough. It adds softness, reduces kneading time and adds extra protein, calcium and nutrients. I've used non fat yogurt, however full fat will be great too
  • Spinach is the core of my filling. I prefer using fresh spinach or baby spinach. Its best to chop it well and scrunch it with your hands to break it down. Frozen spinach can be substituted however it will need to be thawed and ensure all of the water is squeezed out. Swiss chard or kale can be used as alternatives however they would need to be cooked first as they are more dense
  • Feta cheese provides a creamy, salty balance to the spinach. I like to crumble it up with my hands. Traditional gozleme is made with a similar salty Turkish cheese which you can also add
  • Extra virgin olive oil is for frying the gozleme and gives it a lovely golden color
  • Lemon is squeezed on top when serving to brightened the flavor profile

Other Filling Ideas

  • Cooked ground meat with spices such as garlic, cumin and paprika
  • Sauteed mushrooms
  • Sauteed or roasted vegetables
  • Diced cooked spiced potatoes and onions
  • Chard and scallions
Pieces of Turkish gozleme filled with spinach and feta

How to make Gozleme

You can make this delicious Gozleme at home! You'll be surprised how easy it is. Follow my simple steps below (note quantities are listed in the recipe card below)

Flour and yogurt in a bowl with a spoon

Add self raising flour, salt and greek yogurt to a large bowl. Combine with a spoon to start

Hand combining the dough in a bowl

Then using one hand mix together in the bowl until it forms one rough ball

Kneading the dough on flat surface

Knead on a lightly floured surface for 3-5 minutes (If it's too sticky or wet, sprinkle lightly with flour as needed, some brands of yogurt are more wet so require more flour)

Dough made into a ball left to rest

Let the dough rest for 10 minutes whilst you make the filling

Spinach finely chopped on a cutting board

Chop up the spinach and use your hands to scrunch it to break it down more

Feta and spinach in a large bowl

Add spinach to a bowl, crumble in feta cheese and season with salt and pepper

Dough separated into two even pieces

Cut the dough into 2 equal pieces and roll them into balls

Dough being rolled with a rolling pin

Dust the table with flour and roll the dough into a thin circle (10–12 inches / 25–30 cm), flipping and sprinkling with flour regularly. Roll as thin as possible without tearing

Spinach and feta filling added to one half of the dough

Add half of the filling evenly to one half of the dough

Dough folded over and closed with fingers

Fold the dough over the filling and seal the edges with your fingers. Repeat with the second dough

Dough being cooked on a pan until golden

Heat a large pan over medium heat with olive oil. Place a gozleme in the pan and cook for 3-5 minutes until golden

Gozleme flipped to cook the other side on a pan

When golden brown, remove from the pan and place on a board. Repeat with the 2nd dough. To serve, slice into triangles with a squeeze of lemon and enjoy!

Gozleme cut into pieces on a cutting board with lemon on the side

Tips and Tricks

  1. Ensure to flour your work surface as this dusting of flour will prevent the dough from sticking while kneading and rolling
  2. If the dough seems too wet or sticky, keep sprinkling with flour as needed. Every yogurt brand will have different consistencies
  3. Try and roll the dough as thin as you can without it tearing. Add flour as you go and keep flipping it upside down
  4. Cook on a medium heat and not too hot as you want the spinach to cook on the inside 
  5. Gently press the gozleme down with a spatula to flatten it, this helps the cooking process and shape

Storage Instructions

  • Store any leftovers in an airtight container for up to 3 days
  • Reheat in a skillet for a few minutes or you can also use an oven or air fryer 
  • Freeze cooked gozleme in airtight freezer bags or containers. Allow to thaw then reheat as per above
Stack of pieces to show the inside filling

FAQs

What is Gozleme?

Gozleme is a popular Turkish street food, best described as a thin and crispy stuffed flatbread with different fillings 

Is Gozleme like quesadilla?

The concepts are very similar between a quesadilla and gozleme as they are both thin stuffed flatbreads with cheese and fillings, then cooked on a hot skillet. The gozleme dough however is much softer unlike a quesadilla that usually consist of corn flour

What other fillings can I use?

Ground lamb or other meats, scallions, cooked diced potatoes, mushrooms, onions, or other vegetables

What is the difference between gozleme and pide?

Both are Turkish breads, however quite different. The filling of the gozleme is fully encased inside the dough and not visible however the filling of a pide is visible. The gozleme dough is also much thinner than pide which has a thicker bread/pizza like dough

Can I bake instead of frying gozleme?

Yes! Brush well with olive oil and bake at 375°F / 190°C until golden brown

Turkish Gozleme cut into pieces served with lemon

More Bread Recipes

  • Barbari Bread Persian Flatbread with cucumber, feta and mint on the side
    Barbari Bread (Persian Flatbread)
  • Yogurt flatbread served with olives, tomatoes and feta cheese
    Yogurt Flatbread
  • Easy no knead focaccia topped with rosemary and salt on an oven tray
    No Knead Focaccia
  • Protein bagels made with 2 ingredients greek yogurt and wheat flour
    Protein Bagels

More Turkish Recipes

Looking for other recipes like this? Try these:

  • Spoon in a bowl of Turkish lentil soup (Mercimek Çorbası) and Aleppo pepper oil
    Turkish Lentil Soup (Mercimek Çorbası)
  • Turkish Rice served as a dome on a place
    Turkish Rice
  • Cilbir Turkish Eggs served spice oil and toasted bread
    Cilbir - Turkish Eggs
  • Fork in a bowl of sumac onions
    Sumac Onions

I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!

Recipe

Gozleme with spinach and feta filling and lemon on the side

Gozleme (Easy Yogurt Dough)

5 from 7 votes
I'm going to show you how to make the best Gozleme at home! It's a Turkish flatbread stuffed with a spinach and feta mixture. Here I've made a high protein Greek yogurt dough that’s crispy on the outside with a flavorful filling
Author: Ayeh Manfre
Course: Mains
Cuisine: turkish
Servings: 2 gozleme
Calories: 507kcal
Print
Prep Time30 minutes mins
Cook Time10 minutes mins
Total Time40 minutes mins

Video

High Protein Turkish Gozleme

Ingredients 

  • ¾ cup Greek yogurt - I’ve used non-fat
  • 1 cup self raising flour - or all purpose flour
  • 1 teaspoon baking powder - only add if using all purpose flour
  • 1 ½ tablespoons extra virgin olive oil for frying
  • Good pinch of salt
  • Lemon wedges for serving

Filling

  • 2 ½ cups (packed) fresh spinach or baby spinach
  • 100g / 3.5oz feta cheese
  • Salt and black pepper to taste

Instructions

  • Add flour, salt, and yogurt to a large bowl. *Add baking powder if using AP flour. Mixing with a spoon or one hand to form a rough ball
  • Transfer to a floured table and knead for 3–5 mins until smooth. *Sprinkle more flour if too sticky or wet. Then rest for 10 mins
  • Add chopped spinach to a bowl and scrunch with your hands to soften. Then crumble in the feta cheese, add salt and pepper, and stir together
  • Cut the dough into 2 equal pieces and roll them into balls
  • Dust the table with flour and roll the dough into a thin circle (10–12 inches / 25–30 cm), flipping and sprinkling with flour regularly. Roll as thin as possible without tearing
  • Add half of the spinach mixture evenly to one half of the dough
  • Fold the dough over the filling and seal the edges with your fingers. Repeat with the 2nd dough
  • Heat a large pan over medium heat with 2 teaspoon olive oil. Place a gozleme in the pan and cook for 3-5 minutes until golden
  • Brush or spray the top with oil, flip it over using a spatula and and gently press it to flatten it
  • When golden brown, remove from the pan and place on a board. Repeat with the 2nd dough.
    Slice into triangles, add a squeeze of lemon and enjoy!
⭐️ Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️

Nutrition

Calories: 507kcal | Carbohydrates: 52g | Protein: 24g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 673mg | Potassium: 450mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4435IU | Vitamin C: 13mg | Calcium: 384mg | Iron: 2mg
Keywords: easy recipe, homemade, spinach and cheese, spinach and feta, turkish gozleme, vegetarian, yogurt dough

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Comments

    5 from 7 votes

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  1. Boka says

    January 11, 2025 at 10:04 am

    5 stars
    Absolutely AMAIZING

    Reply
    • Ayeh Manfre says

      January 11, 2025 at 11:10 pm

      Yay! It's one of my favorites too 🙂

      Reply
  2. Bill says

    January 18, 2025 at 1:49 am

    "3-5 minutes of kneeding...." Nearly 20 minutes later and lots more flour and it's still a sludgy mess, I don't see how this recipe works!

    Reply
    • Ayeh Manfre says

      January 31, 2025 at 2:59 am

      Oh no this doesn't sound right, it only needs a few minutes of kneeding. If you overkneed the dough, it will keep getting too soft due to body heat and the yogurt

      Reply
  3. Lisa says

    January 24, 2025 at 8:45 am

    Can I substitute gluten free flour? Would I need to adjust anything for it?

    Reply
    • Ayeh Manfre says

      January 24, 2025 at 9:55 pm

      I haven't tested myself sorry Lisa, but I've seen it works on other recipes using the same dough, so its worth a shot. Let me know how you go xx

      Reply
  4. Marcia Collins says

    January 26, 2025 at 7:24 pm

    5 stars
    Easy and delicious

    Reply
    • Ayeh Manfre says

      January 27, 2025 at 9:24 am

      So glad you loved it Marcia 🙂

      Reply
  5. Maria says

    January 28, 2025 at 9:43 am

    5 stars
    This recipe was so easy and really delicious. I love how I usually have all the ingredients in my house too. Next time I might add some ground meat for more protein. I'll definitely be making this recipe again.

    Reply
    • Ayeh Manfre says

      January 28, 2025 at 7:41 pm

      So glad you loved it Maria!! Yes the filling options are endless 🙂

      Reply
  6. Lynley says

    February 07, 2025 at 5:51 pm

    5 stars
    Gosh - just the best, easiest and most delicious meal! We scoffed them down as they came out of the pan. The squeeze of fresh lemon perfectly complimented all the flavours. This is my new go to meal - thank you.

    Reply
    • Ayeh Manfre says

      February 08, 2025 at 12:27 am

      Aw that's amazing to hear, you are so welcome! We're always the same and eat them so fast once off the pan 🙂

      Reply
  7. Hend says

    February 14, 2025 at 1:42 pm

    5 stars
    As usual your recipes don't disappoint. I did use wholemeal flour which made the dough a bit thicker so had to add a tbsp of yoghurt and it turned out great. I also added some sumac the filling which added some extra zing to the taste☺️. Thank you for an amazing recipe.

    Reply
    • Ayeh Manfre says

      February 15, 2025 at 12:02 am

      I'm so glad to hear this Hend!!! Love the idea of adding sumac, thank you for the tips for wholemeal flour too 🙂

      Reply
  8. Cornelia says

    July 28, 2025 at 9:14 pm

    5 stars
    This recipe is a game changer for me. It's my to go to dish if I want to make an impact going on a picknick for example. Everyone loves it and everyone's always asking for the recipe. So thanks!

    Reply
    • Ayeh Manfre says

      August 02, 2025 at 10:01 pm

      What a lovely compliment, so happy you love the recipe so much! I love the idea of eating gozleme on a picnic yum 🙂

      Reply
  9. Nina says

    August 10, 2025 at 9:14 pm

    5 stars
    Delicious thanks. I cooked mine on the bbq and sprinkled with chilli flakes.

    Reply
    • Ayeh Manfre says

      August 12, 2025 at 6:40 pm

      Oh yum love the idea of cooking on the the BBQ 🙂

      Reply
Ayeh about me picture

Hi, I'm Ayeh!

Hey everyone! I love creating easy everyday recipes with a healthy twist that anyone can make. I will show you that you can eat delicious food, using wholesome ingredients that make you feel good from the inside out!

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