Why You’ll Love Gözleme Spinach and Cheese Flatbread Recipe
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The dough comes together in about 20 minutes and rests for another 20, so you’ll be eating within an hour.
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The filling combines mild baby spinach, aromatic onion and garlic, gooey mozzarella and tangy feta for a satisfying flavour contrast.
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It cooks on the stovetop in a fry‑pan (no oven needed) and makes a great lunch or light dinner.
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It’s versatile: you can adjust the filling, make it partially ahead, and even freeze it for later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dough
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Bread flour (or all‑purpose flour as alternative)
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Salt
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Sugar
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Warm water
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Olive oil (plus extra to cook)
Filling
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Baby spinach, washed and well‑drained
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Brown onion, finely chopped
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Garlic, fresh & minced
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Mozzarella (low‑moisture recommended)
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Feta cheese (Greek style)
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Egg
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Lemon (fresh)
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Parsley, chopped
Directions
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In a large mixing bowl (or stand mixer fitted with dough hook), combine the flour, salt and sugar. Mix briefly to combine.
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Add the warm water and olive oil, and mix until a smooth dough forms.
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Cover the dough and let it rest for about 20 minutes.
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Meanwhile, prepare the filling: in a bowl mix together the baby spinach, chopped onion, minced garlic, grated mozzarella, crumbled feta and the egg.
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Divide the rested dough into 4 even pieces. Roll each piece into a ball, then roll out each ball into a rectangle of about 30 cm × 20 cm.
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On one half of each rectangle, spread ¼ of the spinach‑cheese filling. Dab a little water around the edges of that half using your fingers.
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Fold the other half of the dough over the filling to enclose it. Press down to remove air, then use a fork to prick holes on top and pinch the sides to seal well.
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Heat a fry‑pan and brush with a little olive oil. Cook each flatbread for about 3‑4 minutes on each side, until golden spots appear.
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Remove from heat, cut into 6 pieces, then drizzle with fresh lemon juice and sprinkle with parsley before serving.
Servings and timing
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Serves: 4 people.
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Prep time: approximately 20 minutes.
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Cook time: approximately 20 minutes.
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Total time: about 40 minutes.
Variations
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Replace the spinach with chopped kale or Swiss chard for a different green.
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Add cooked sliced mushrooms or chopped cooked chicken for extra protein.
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Swap mozzarella for a different mild melting cheese like provolone, or use halloumi in place of feta for a firmer texture.
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Add herbs such as mint or dill instead of parsley for a different herbaceous finish.
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For a spicy version, add some chopped fresh chilli or sprinkle chilli flakes into the filling.
Storage/Reheating
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Store: Keep the cooked flatbreads in an airtight container in the fridge for up to 3 days.
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Freeze: Wrap each flatbread individually in plastic and freeze for up to 1 month.
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Reheat: If refrigerated, warm in a fry‑pan for about 1‑2 minutes on each side until heated through. If frozen, thaw and then cook ~3 minutes per side to restore crispness.
FAQs
1. Can I use all‑purpose flour instead of bread flour?
Yes — you can substitute all‑purpose flour if you don’t have bread flour. The texture will be slightly less chewy, but still delicious.
2. How thin should I roll out the dough?
Roll the dough until it forms approximately a 30 cm × 20 cm rectangle for each piece. You want it relatively thin so it cooks quickly and crisps up.
3. My spinach was wet — what can I do to avoid a soggy flatbread?
Make sure you wash and then thoroughly dry the spinach so excess water does not make the filling watery and the dough soggy.
4. Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rest in the fridge for an hour or two before rolling and filling. Let it come closer to room temperature before rolling.
5. What if I don’t eat eggs or want a vegan version?
You can omit the egg in the filling. You might use a little flaxseed “egg” (ground flax + water) or simply rely on the cheeses to bind the filling.
6. Can I bake this in the oven instead of cooking in a pan?
Yes, you could transfer to a pre‑heated oven (around 200 °C / 400 °F) and bake until golden, though you’ll lose some crisp‑pan‑fried texture. About 10‑12 minutes may suffice.
7. How do I know when it’s fully cooked?
When both sides have golden brown spots and the dough is firm (not doughy) and the filling is heated through, it’s ready.
8. Can I freeze before cooking instead of after?
Yes — you could assemble and freeze the filled but uncooked flatbreads. Then thaw and cook in the pan when ready, though cooking time may be slightly longer.
9. Does the lemon and parsley make a big difference?
Yes — the fresh lemon juice adds brightness and cuts through the richness of the cheeses, and parsley brings a fresh herbal note. They lift the flatbread from good to great.
10. What if I want to make smaller portions?
You can divide the dough into more pieces (for example 6 instead of 4) and roll into smaller rectangles. Adjust filling accordingly. Cooking time per piece may vary slightly.
Conclusion
This spinach and cheese flatbread is a terrific homemade twist on the traditional gözleme. With simple ingredients, minimal fuss and big flavour, it’s a great meal for a weekday lunch or light dinner. The dough is quick to make, the filling is flexible, and the final result is satisfying and shareable. Give it a go—and enjoy the warm, savoury, home‑cooked goodness.
