Some recipes instantly transport you somewhere sunny—this Gozleme does just that. A classic Greek flatbread stuffed with spinach, feta, and love, it’s street food made simple.
The dough comes together with just yogurt and flour, no yeast required, and cooks up golden and crisp in minutes. Each bite delivers the perfect mix of creamy, tangy, and flaky—a taste of the Mediterranean you can make in your own kitchen.
Table of Contents
Why you’ll love this Gozleme
Gozleme is comfort food made easy—crispy outside, melty inside, and ready in under 30 minutes.
- Simple dough with no yeast or rising time
- Uses everyday ingredients
- Customizable with your favorite fillings
- Crispy edges and soft center
- Great for lunch, snacks, or entertaining
- Perfectly pairs with lemon or Greek dips
I first fell in love with Gozleme during a trip through a Greek coastal town. A street vendor rolled out dough right before my eyes, stuffed it with spinach and feta, and cooked it on a flat griddle until golden. The smell alone was enough to stop anyone in their tracks. When I got back home to Texas, I worked on my own version using Greek yogurt—light, fast, and every bit as comforting.
If you enjoy savory pastries like this, my Feta Rolls offer a similar balance of flaky, cheesy richness with a bite-sized twist.
Ingredients you’ll need For Gozleme
Gozleme’s beauty lies in its simplicity—just a few staple ingredients make magic happen.
For the dough
- ¾ cup Greek yogurt – adds tang and moisture
- 1 cup self-rising flour (or all-purpose flour + 1 teaspoon baking powder) – creates soft, pliable dough
- Good pinch of salt – enhances flavor
- 1 ½ tablespoons extra virgin olive oil (for frying) – gives crisp texture
- Lemon wedges, for serving – adds brightness
For the filling
- 2 ½ cups packed fresh spinach (or baby spinach) – the green heart of Gozleme
- 100g (3.5 oz) feta cheese, crumbled – salty and creamy
- Salt and black pepper to taste – balances the flavors
Optional add-ons or substitutes
- Add chopped herbs like dill or parsley for freshness
- Include caramelized onions or mushrooms for depth
- Mix in a little mozzarella for extra melt
- Use whole wheat flour for a nutty flavor
- Swap spinach for kale or chard if preferred
- Top with a drizzle of olive oil and herbs before serving
If you like Mediterranean-inspired snacks, my Spinach Ricotta Bites have a similar creamy filling inside crispy pastry—perfect for entertaining.
Step-by-step instructions
Making Gozleme is simple and rewarding. With just a few steps, you’ll have golden, crispy pockets ready to enjoy.
- Make the dough. In a large bowl, mix yogurt, flour, baking powder (if using all-purpose), and salt. Stir until a soft dough forms. (Add a touch more flour if sticky.)
- Knead and rest. Knead gently on a floured surface for 2–3 minutes until smooth. Cover with a towel and let rest for 10 minutes.
- Prepare the filling. Sauté spinach briefly in a pan until just wilted. Remove excess moisture, then mix with feta, salt, and pepper in a bowl.
- Roll out the dough. Divide into 2–3 balls. Roll each into a thin circle or rectangle, about 8 inches wide.
- Fill and fold. Place the filling on one half of the dough, leaving edges clean. Fold over and press edges with a fork to seal.
- Cook. Heat olive oil in a skillet over medium heat. Cook each Gozleme for 2–3 minutes per side, pressing gently until golden and crisp.
- Serve. Cut into triangles and serve with lemon wedges for squeezing.
Quick reminders:
- Don’t overfill; too much moisture will make the dough tear.
- Use medium heat—too high will burn before cooking through.
- Drain spinach thoroughly for a crisp crust.
- Serve immediately for best texture.
For another crisp-and-creamy Mediterranean dish, try my Pistachio Halloumi—it pairs perfectly with Gozleme for a mezze-style meal.
Expert tips for success
The key to perfect Gozleme lies in the dough and temperature balance.
- Use thick Greek yogurt for soft but pliable dough.
- Knead briefly—overworking toughens it.
- Rest the dough so it’s easier to roll.
- Always cook on medium heat for even browning.
- Press lightly with a spatula for golden spots.
- Taste and adjust filling seasoning before assembling.
- Add lemon juice before serving for brightness.
Once you master the method, you’ll find yourself experimenting with all kinds of fillings—sweet or savory.
Serving suggestions
Gozleme makes a perfect light meal or snack with endless pairing options.
- Serve with lemon wedges and Greek yogurt dip
- Pair with tzatziki or hummus for dipping
- Add a side salad with cucumbers and tomatoes
- Serve with soup or roasted vegetables
- Enjoy as breakfast with tea or coffee
- Cut into small pieces for appetizers or party trays
If you love creative bread-based comfort dishes, my Honey Garlic Bread Pizza delivers that same crispy satisfaction with a sweeter, garlicky twist.
Storing and reheating
Gozleme keeps beautifully, so you can make a batch ahead of time.
How to store it
- Let cool completely before storing
- Keep in an airtight container for up to 3 days in the fridge
- Freeze up to 2 months (layer with parchment paper)
- Thaw in the fridge overnight before reheating
- Avoid stacking while warm to prevent sogginess
How to reheat it
- Reheat in a dry skillet over medium heat for 2 minutes per side
- Or bake at 350°F for 5–7 minutes until hot and crisp
- Avoid microwaving—it softens the crust
- Brush lightly with olive oil before reheating for shine
- Add a fresh squeeze of lemon before serving
It reheats beautifully—crispy edges return, and the filling stays creamy.
Nutrition facts (per serving — makes 3 Gozleme)
- Calories: 305
- Protein: 12g
- Carbohydrates: 25g
- Fat: 17g
- Saturated Fat: 6g
- Fiber: 2g
- Sugar: 2g
- Sodium: 410mg
- Calcium: 150mg
Frequently asked questions
Can I bake Gozleme instead of frying?
Yes! Bake at 400°F (200°C) for 12–15 minutes until golden. It won’t be quite as crispy but still delicious.
Can I make the dough ahead of time?
Absolutely—wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Let it come to room temperature before rolling.
Can I use frozen spinach?
Yes, just thaw and squeeze out all excess moisture before mixing with feta.
Final thoughts
Gozleme is one of those recipes that feels both rustic and special. Every bite offers something different—the flaky crust, creamy feta, and tender spinach come together like old friends. Whether you’re making it for a quick lunch or a cozy weekend meal, it’s comfort food done right—simple, nourishing, and full of heart.
- Crispy outside, creamy inside
- Quick to make and endlessly customizable
- A timeless Greek classic you’ll want again and again
Gozleme
Ingredients
Equipment
Method
- In a large bowl, combine Greek yogurt, self‑rising flour, and a pinch of salt. Stir until a soft dough forms (add a bit more flour if sticky).
- Turn dough onto a floured surface and knead gently for 2–3 minutes until smooth. Cover and let rest for 10 minutes.
- Heat a skillet over medium heat. Sauté spinach briefly until just wilted; drain any excess moisture. Mix spinach with crumbled feta, salt, and pepper in a bowl.
- Divide the dough into 2–3 balls and roll each into an 8‑inch circle. Place the filling on one half of each circle.
- Fold the dough over the filling and press edges with a fork to seal.
- Heat olive oil in a skillet over medium heat. Cook each Gozleme for 2–3 minutes per side until golden and crisp.
- Cut into triangles and serve warm with lemon wedges.
Nutrition
Notes
- Use thick Greek yogurt for a pliable dough.
- Drain spinach thoroughly to keep the dough from tearing.
- Cook over medium heat so the outside doesn’t burn before the filling heats through.
- Lemon wedges add a bright finish.
