Spinach and Potato Gozleme

Try this traditional Turkish savory flatbread that is extremely delicious and simple to make.

When I visited Turkey last year, I saw these layered flatbreads at every rest stop, supermarket, food stall, and restaurant. They were often filled with cheese, meats, spinach, or a combination of those ingredients. It reminded be of a quesadilla/calzone fusion, but the dough was very thin, which drew my attention. I liked the fact that there was less dough and more filling, so I immediately purchased a spinach and feta one at a rest stop for less than $1. The flatbread was called gozleme, and when I bit into it, I was SOLD. It was one of the best things I have ever eaten, and for the duration of my trip, I ate one every day. I am not kidding, because the gozleme was so readily available everywhere, I would eat one for breakfast or as a snack.

I decided to create my own gozleme to get a taste of Turkey, which I am missing very much. I added traditional ingredients like spinach, feta, and onion, but also added potatoes. Potatoes are not common in gozleme, but I have seen some variations with potato, so I added some to make the flatbread more filling and substantial. The dough is a simple yeast and yogurt dough, which is very pliable. This allows the dough to be rolled thinly, which is a key characteristic for gozleme. The gozeleme tastes great by itself, but I served it with some lemon wedges and homemade seasoned Greek Yogurt on the side.

This recipe is simple, but can be a hassle if the dough breaks. While you want to achieve a thin dough, you also don’t want to break it. Here are a few tips for working with the dough:

  • Make sure the dough rests for the whole hour. This allows the dough to be more pliable.
  • Generously flour the top and bottom of the dough when rolling it out. Especially the bottom because you don’t want the dough to stick to the surface.
  • When using the rolling pin, do not put too much pressure.
  • Be patient when rolling the dough. It can take a few minutes before the dough is completely rolled out.

Spinach and Potato Gozleme

For dough:

  • 1 c. all-purpose flour
  • 1/4 tsp. yeast
  • 2 tbsp. Greek yogurt (any fat percentage works)
  • 1/4 tsp. baking soda
  • 1/4 tsp salt
  • 1 tbsp. olive oil
  • 1/4 c. warm water

For filling:

  • 3/4 c. boiled potatoes, mashed
  • 1/2 tsp. red pepper flakes
  • 1/2 c. feta cheese crumbs
  • 1/2 c. frozen spinach, thawed with water squeezed out (You may use fresh spinach)
  • 1/4 c. chopped onion (I used red onion)
  • salt and pepper to taste
  • Greek yogurt and lemon to serve (optional)


  1. Combine dough ingredients until fully incorporated and knead for about 7 min. If using a stand mixer, knead for 4 min.
  2. Place in a greased bowl and cover to allow to rise and rest for 1 hr. Dough should double in size.
  3. Combine all the filling ingredients in a bowl and set aside. Add enough salt to your liking.IMG_8163
  4. Lightly flour a surface and divide the dough in 2 or 3 parts. 2 parts makes 2 large gozleme and 3 parts makes 3 medium gozleme.
  5. Working with the 1st part of the dough, begin by rolling out the dough with a rolling pin lightly. Continue to sprinkle flour on the dough as needed. Flip the dough over and generously flour the bottom of the dough.
  6. Continue to roll out the dough until it is thin square or rectangle. It should be thin enough so that it is slightly transparent. If the dough breaks, you can easily patch it up with your fingers.
  7. Place the filling in the middle of the dough and flatten the filling out gently. Fold the four sides of the dough in until all the filling is covered. Transfer the gozleme to a pan heated on low to medium heat. Grease the pan lightly with olive oil and place the gozleme on the pan with the folded edges side facing up.
  8. Place a lid on the pan when cooking.
  9. After about 4 min. or when the gozleme is golden brown, flip it over and cook the side for another 4 min. or until golden brown.
  10. Remove from heat and repeat cooking process for the rest of the gozleme.

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