Gözleme with cheese and spinach

Difficulty

Time

45 minutes

Thin dough, spicy white cheese and spinach: Turkish flatbread from the pan

Gözleme with cheese and spinach is one of the most popular dishes in Turkish cuisine. The dough is rolled out paper-thin, filled with spicy white cheese and spinach and baked golden brown in a pan. With this gözleme recipe, the flatbread works without yeast in about 45 minutes.

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What is gözleme?

Gözleme is a filled Turkish flatbread. The dough is rolled out thin, topped with the filling, folded over and baked on both sides. This creates the typical brown toasting spots. Gözleme is eaten for breakfast, as a snack or as a light main course.

Ingredients for gözleme with cheese and spinach

Dough: Wheat flour, water, salt, olive oil and a little plain yogurt make the dough soft and easy to roll out.
Cheese: Yayla's white cheese provides the spicy filling. For a melting version, Kashkaval sliceable cheese can be mixed in.
Spinach: fresh or thawed, squeezed out well.
Spices: Salt, pepper and pul biber to taste.

Your gözleme turns out well with these tips

Let the dough rest for 20 minutes, then it can be rolled out thin.
Squeeze the spinach out well after sautéing so the filling does not get watery.
Moisten the edges with water and press them down firmly so the filling does not leak out while baking.
Bake in a hot pan with a little fat until brown spots form.

You can find more recipes with white cheese in our recipe world.

Frequently asked questions about gözleme

Gözleme is a Turkish flatbread made from thinly rolled dough, which is filled and baked golden brown in a pan or on a griddle. Popular fillings are spinach and cheese, potatoes or minced meat.

Traditionally, white cheese or sheep's cheese is used, which tastes spicy and becomes creamy when baked. If you like a melting filling, you can grate Kashkaval sliceable cheese and mix it with the white cheese.

No. The dough in this recipe consists only of flour, water, salt, olive oil and a little yogurt and works without yeast. It only needs to rest for 20 minutes.

Gözleme is cut into pieces and eaten warm with yogurt, a fresh salad of tomatoes and cucumbers, and Turkish tea.

Yes. You can prepare the filling and the dough the day before. Once baked, gözleme tastes best fresh from the pan.

Ingredients

400 g	wheat flour, plus some for rolling out
250 ml	lukewarm water
1 tsp	salt
1 tbsp	olive oil
2 tbsp	plain yogurt
300 g	leaf spinach, fresh or thawed
200 g	white cheese, crumbled
1	onion, finely chopped
1 tbsp	olive oil for the filling
1 tsp	pul biber (chili flakes), to taste
½ tsp	salt and a little black pepper
2 tbsp	butter, melted, for brushing
to taste	plain yogurt for serving

Preparation

Knead the flour, water, salt, olive oil and yogurt into a soft dough. Cover the dough and let it rest for 20 minutes.

Sauté the onion in olive oil until translucent, add the spinach and let it wilt. Let it cool, squeeze it out well and mix with the crumbled white cheese. Season with salt, pepper and pul biber to taste.

Divide the dough into four portions and roll each portion out on a floured surface into a thin circle (about 25 cm).

Place the filling on one half of the dough, moisten the edge with water, fold the other half over and press the edges down firmly.

Bake the gözleme in a hot pan with a little fat or without fat for 2 to 3 minutes on each side until golden brown.

Brush with melted butter, cut into pieces and serve warm with yogurt.