Spinach and Feta Gozleme

These Gozlemes, especially filled with spinach and feta are one of my favourite foods from the local market. Watching the ladies create the dough and fill them with a variety of delicious fillings is mesmerizing! Quite straight forward to make, they are a huge hit with my family.



yeast | granulated sugar | olive oil | flour | salt

Spinach and Feta Gozleme

Servings 4


  • 300 ml warm water
  • 7 g dry yeast 1 package
  • 1 tsp granulated sugar
  • 2 Tb olive oil + extra for cooking
  • 375 g flour
  • pinch of salt
  • 100 g baby spinach chopped
  • 200 g feta cheese crumbled
  • lemon wedges to serve


  1. In a large bowl, combine the yeast, sugar and warm water. Cover and set aside to activate for 5 mins. You will see the mixture become frothy.
  2. Mix in the oil, flour and salt. Knead for 5 mins. Divide the dough into 4 equal portions and place onto a greased baking tray. Cover loosely with cling film that has been oiled to prevent the dough from sticking to it. Set aside in a warm spot for 20 mins.
  3. Once the dough has doubled in size, roll each piece of dough out on a lightly floured surface into a thin rectangular shape, about 3mm thick.
  4. Sprinkle spinach and feta over one half of the rolled dough and season with salt and pepper. Fold the dough over to enclose the filling and press the edges to seal.
  5. Brush the surface of the dough with oil and place onto a dry hotplate or frypan over medium-high heat. Cook for 2mins on each side on or until golden.