Spinach and Feta GOZLEME. 50

July 12, 2012


It’s taken me five minutes of just STARING at the screen before I was able to even put finger to keyboard.

I just don’t know WHAT to say.

Don’t know WHERE to start.

HOW to describe the deliciousness, the simplicity, the crispness, the HEAVEN ON EARTH that is, Turkish Gozleme.

So, I’ve decided the proof is in the pudding, or rather, in the Gozleme, and the most EFFICIENT way for me to let you know that YOU MUST MAKE THESE IMMEDIATELY, is to post the recipe and the snaps and send you on your merry way!

Once you have your first bite, FOR A FACT, you will be HOOKED!


MAKES 4 (1 per person is a light lunch)


250g self raising flour

220g full fat natural greek yoghurt

1/2 teaspoon salt

Extra flour for dusting

Olive oil

2 cups chopped spinach (can use any type, even baby leaves!)

1 cup crumbled feta (I used preserved lemon and bay leaf marinated feta for extra flavour!)

Lemon Wedges


1) Place yoghurt in a bowl

2) Whisk it up with a fork so that it becomes “flat”, add salt and mix some more

3) Slowly add the flour, whilst stirring at the same time. You will think that it will NEVER COMBINE….BUT do not fear…..

It will combine! You want it to be firm and only ever so slightly sticky. Once combined, knead on a surface lightly dusted in flour and then form into a ball.

4) Place in a bowl and cover with cling film, Leave to rest for 15 minutes

5) After 15 minutes, take it out of the bowl and cut it into four quarters.

6) One at a time, roll out the dough quarters. You want to get it paper thin, thin to the point that it is ALMOST see through.

7) Add scattering of spinach

8) Add scattering of feta

9) Fold over and seal edges using the end of a fork, or just your fingers is fine.

10) Slam the little baby into a hot, oiled pan (I used the oil from my marinated feta but olive is just as good)

11) Flip it when golden and cook the other side.

12) Cut with a pizza cutter and serve with lemon wedges! ADORED BY ONE AND ALL!!!!

UPDATE: Phoodie’s PHIRST EVER PHACEBOOK COMPETITION IS LIVE! “Like” Phoodie on Phacebook for your chance to win! Details to be found at www.facebook.com/phoodieblog

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1 Kelly { 07.12.12 at 10:28 pm }

GOZ-LE-ME – crisp exterior and salty, crumbly feta, deliciousness on a plate
I was quite surprised that you make your gozleme with yogurt, is that how it’s traditionally made?
And one last thing, thank you so much for sharing! Will have to make a big batch of these soon :)

2 phoodie { 07.12.12 at 10:34 pm }

Hey Kelly!! Thanks for stopping by! Traditionally, no, not made with yoghurt, just with flour and water but I experimented both ways and preferred the yoghurt outcome so shared that one with my phans! Love your blog BTW! :)

3 Penny { 07.15.12 at 7:48 pm }

Love simple lunch ideas that still impress for all of those ladies’ lunches I dream of hosting on my days off during maternity leave!! Toasted bread and cheese make my heart sing! ‘Grown up’ toasted bread and cheese – sensational!!

4 phoodie { 07.16.12 at 9:44 am }

And truly SO easy! Thanks for the comment!

5 Donna { 07.16.12 at 5:15 pm }

Thanks for sharing. Made these for weekend lunch for family and they were a huge hit! Easy to make and low-fat – but most importantly, yummy :)

6 phoodie { 07.16.12 at 5:55 pm }

Donna! Thanks so much for your comment! SO glad to hear that everyone loved. They have lots of ticks as far as I am concerned too. We actually had them for breakfast on Sunday – the traditional ones w Spinach and Feta but I’ve seen them done w bacon and eggs! Next time! :)

7 Sophie { 07.21.12 at 2:01 pm }

Perfecto! Thanks, these were a success….Even better than the little stall at The Rocks weekend markets. Loving your blog too.

8 phoodie { 07.21.12 at 4:17 pm }

Aren’t you divine! Thank-you! :) Phoodie

9 CLS777 { 07.21.12 at 10:15 pm }

Phoodie … I love your blog!!
& I loved making your Gozleme today – a phabulous lunch option – a really big hit w my lunch guests :-)

10 Jess { 07.22.12 at 9:37 am }

I ADORE Gozleme. Will be making these for sure. Do you ever put meat in them? Jx

11 phoodie { 07.22.12 at 9:42 am }

So glad to hear!!! :) Horray!

12 phoodie { 07.22.12 at 9:42 am }

Hey there!! Yes – mince with onions VERY delicious…..even bacon/egg…whatever you want! :)

13 Becca @ Amuse Your Bouche { 07.30.12 at 9:02 pm }

This looks so easy but looks amaaaazing, love it! Thanks for sharing! :)
(the only bit that worries me is foling it over, no matter how much flour I use things like this always seem to stick on the countertop for me! Any tips?)

14 phoodie { 07.30.12 at 9:51 pm }

Thanks so much for your comment! I PROMISE you if you follow the recipe EXACTLY, your dough will be the perfect consistency and it won’t stick to a floured bench! If the dough feels too wet, add flour, a drop at a time, to get it feeling elastic and just right. Alternatively, if it feels too dry, add yoghurt….but always a little little bit at a time! Hope this helps?? Let me know! Phoodie :)

15 Kate { 07.31.12 at 10:27 am }

Made these last night as a quick dinner and the kids enjoyed them. I used a wild spinach that grows like a weed here in the tropics. Was pleased to read the suggested bacon and egg variation. I reckon they would go well with slices of banana and chocolate in them as well.

16 phoodie { 07.31.12 at 10:31 am }

That spinach sounds WONDERFUL! Yes, ABOLSUTELY work really well as a sweet treat too! :)

17 Fatima { 07.31.12 at 12:36 pm }

This was the best thing I ever ate. I try it with chicken was even better. My family love it!!! Thanks for posting this recipe. Will past on to my sister and friends. :-)

18 phoodie { 07.31.12 at 8:59 pm }

Ah Fatima! You are so kind!!!! I am so happy! Thank-you for following the blog and spreading the word! Come and like us on FACEBOOK too!! http://www.facebook.com/phoodieblog – and bring your friends! :)

19 Louise { 08.09.12 at 10:02 pm }

made these tonight and they were delicious….thanks for the recipe. Will try some other fillings next :)

20 phoodie { 08.10.12 at 2:06 pm }

So glad Louise, that’s awesome! Would love to see a pic! Let me know what fillings you try!! Oh…and not sure if you’re on FB but if you DO take a photo, you should email it to me and enter our Facebook competition!! Great prize! :) Phoodie

21 clare { 08.30.12 at 7:47 pm }

Made these tonight but used atta flour – they were really hard to roll out thinly but the flavour was good. I’ll try again with regular flour and see how we go. Thanks for the recipe!

22 phoodie { 08.30.12 at 8:59 pm }

Hey Clare,
You definitely shouldn’t have that problem with the regular flour – try it and let me know how they go! I’m glad you got good flavour though and I hope everyone enjoyed! :) Phoodie

23 Anissa Ho { 09.01.12 at 2:28 pm }

thankyou so much foodie! :) I now make these to bring to uni for lunch and its soooo much better than the golzeme they make on campus! :) <3

24 phoodie { 09.02.12 at 10:28 am }

Awww! Thanks so much Anissa! Good on you of pre packing lunch for uni! I could never be bothered to do that back in my student days! :)

25 Amber Sheldon { 09.18.12 at 1:27 pm }

A revelation I made it last night and it was a huge hit! thank you : )

26 phoodie { 09.18.12 at 3:18 pm }

Awesome! You’re welcome!

27 sarah { 10.01.12 at 3:02 pm }

These look amazing, I had no idea that they could be made so easily, they’re on tomorow’s lunch menu. Really happy to have met you on Saturday eve on the wharf (i was with serena), my phoodie Perth sister is a devoted reader of your blog, she’s thrilled that I met you and bursting to do so herself!!
Sarah xx

28 phoodie { 10.01.12 at 4:11 pm }

Aren’t you the sweetest! Was so nice to meet you too! Sorry I was a tad crazy but I was SO excited to see Serena after LITERALLY 12 years! They are totally amazing and SO SO simple! They are also super cheap! Bonus! :) Phoodie

29 KK { 10.19.12 at 2:49 pm }

I have made these 5 times in the last two weeks. Love.

30 phoodie { 10.19.12 at 3:00 pm }

You’ve just made my day! Thank-you! Have a great weekend! HAVE to share this comment with the Facebook fans! :) http://www.facebook.com/phoodieblog

31 Claire { 10.20.12 at 6:15 pm }

Hi Phoodie! Love your blog and your posts on Mamamia now too…. Am looking forward to trying these- do you think I could freeze any left over dough?

32 phoodie { 10.20.12 at 6:38 pm }

Hi Claire ! Thanks so much – I really appreciate it :) Hmmmmm…. freezing dough…. In this case, I don’t think it would be ideal, due to the yoghurt component….. You can definitely wrap it in loads of cling film and use it over 2 days though!? :) Phoodie

33 Claire { 10.20.12 at 6:52 pm }

Thanks Phoodie, maybe I’ll just make less dough :)

34 Nick { 06.19.13 at 2:22 am }

Hi Phoodie, love your recipe’s, great stuff. But can I just make one comment you should load photos on here with a smaller size (images appear to be over 4mb each, HUGE!), takes forever to load the page on a mobile browser and even on my PC it takes 30+ secs. Just a note. Keep up the great work

35 Nick { 06.19.13 at 2:25 am }

Just a follow up, if you want to measure speed of load and page size try >> http://tools.pingdom.com/fpt/ (I am not affiliated with them, just use this for a website I help moderate). Even just compressing images would be a great idea.

Sorry if over the top just wanted to help out :)

36 phoodie { 06.19.13 at 2:39 am }

Thanks so much and am sorry about this! You’ll find with my “new posts” the ones that have been uploaded since I moved from phoodie.wordpress.com to pghoodie.com.au the images are much much smaller so upload times should be normal! I hope so anyway! Thanks for your readership!

37 Margo { 11.06.13 at 10:27 am }

When I print your recipes, the type is so faint that it is impossible to read. Can you make you type darker please.

38 phoodie { 11.06.13 at 7:59 pm }

Hi Margo – When you cut and paste the recipe to a document to print it, you can change the colour of the text to ‘black’ in that document by highlighting it and selecting font – colour and then making the change. Hope this helps!Phoodie :)

39 Margo { 11.06.13 at 9:39 pm }

Hadn’t been cutting and pasting. I just highlight your text then print it. Will have to change my ways!

40 Ashlea { 12.07.14 at 9:40 am }

Oh My Gozleme!!!! These little parcels of amazing were delicious!!!! I added some spiced mince & mushrooms to 2 of the parcels. To say my partner & I are satisfied is just the tip of the iceberg! Gozlemes are going to be “once a week” meal! Thanks Phoodie!

41 phoodie { 12.08.14 at 9:27 am }

Just saw this comment now! Thanks so much. I am so, so pleased that you enjoyed them! :)

42 Annie Chapman { 03.08.15 at 8:03 am }

Hi Phoodie!
Any chance you can make the dough the night before and then whip up the Gozlemes the next day? Just not sure the dough will keep well…
Thanks :)

43 phoodie { 03.09.15 at 3:40 am }

Hi Annie -just saw your message now!!!Absolutely you can do that – will just need to let it get back to room temp so you can roll easily :) Phoodie

44 Yvonne Santa { 03.11.15 at 3:26 pm }

Thank’s for this nice recipe. Very very good for my family.
Have a nice day.

45 Jo { 03.20.16 at 5:13 pm }

I cooked these delicious morsels in my sandwich toaster. Perfection! Quick and easy to cook with the kids, loved the yoghurt dough, very clever!

46 Peter Jung { 10.31.16 at 1:53 pm }

I saw, I made, my family ate, we conquered. Enough said!!!! Great Recipe. Thank you. More Goz for Cup Day!!!!

47 Jodes { 02.09.17 at 10:10 am }

The gozleme stall at my local markets sadly just lost a customer, I’ll be making my own from now! Great recipe thanks for sharing :)

48 phoodie { 02.13.17 at 3:22 pm }

Good on you!!

49 Tas { 06.22.17 at 2:30 pm }

Made these last night for the first time with my daughter !! Absolutely amazing and delicious.
Would definitely make these time and time again. I’ve even passed this recipe onto my sister and bestie.
Thank you for giving us such an easy and yummy recipe !!! :)

50 phoodie { 06.30.17 at 11:11 am }

So happy! Thank you!

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