Ingredients

2.5 cups (375g) plain/all purpose flour (gluten-free optional)

1/3 cup (85ml) extra virgin olive oil

3/4 cup (185ml) water

1/2 tsp salt

300g (10oz) baby spinach

2 garlic cloves, minced

2 eggs

1 tsp black pepper

300g (10oz) Danish feta (soft feta recommended)

2 cups (200g) shredded mozzarella cheese (optional)

1 tbsp olive oil

2 garlic cloves, minced

1 onion, finely chopped

500g (1 lb) beef or lamb mince (ground)

1 capsicum/bell pepper, chopped

90g (3oz) baby spinach

1.5 tsp cumin powder

1 tsp paprika

1/2 tsp cayenne pepper (adjust to taste)

3/4 tsp salt

3/4 tsp black pepper

1 tbsp water

120g (4oz) Danish feta

1 – 1.5 tbsp olive oil per gozleme for cooking

Lemon wedges (optional, for serving)

Instructions

Step 1: In a stand mixer fitted with a dough hook, combine flour, olive oil, salt, and water. Mix on medium-high speed for about 2.5 minutes until you have a smooth, pliable, non-sticky dough ball.

Step 2: Cover the dough and let it rest for 20 minutes.

Step 3: Lightly flour your work surface and divide the dough into four equal pieces. Roll each piece into a rectangle approximately 35 cm by 20 cm (14″ x 8″).

Step 4: Prepare your filling choice:

For Lamb or Beef Filling: Heat 1 tbsp olive oil in a large skillet over high heat. Sauté minced garlic and chopped onion for 1 minute, then add chopped capsicum and cook 2 more minutes. Add mince and cook until browned, breaking it apart. Stir in cumin, paprika, cayenne, salt, pepper, and 1 tbsp water. Cook for 2 more minutes. Add 90g spinach and stir until wilted. Remove from heat to cool.

For Spinach & Feta Filling: In a bowl, combine 300g baby spinach, minced garlic, eggs, and black pepper. Use your hands to scrunch and soften the spinach. Add crumbled feta and mix thoroughly.

Step 5: To assemble, spread the chosen filling evenly over half of each dough rectangle, pushing filling to the edges. For meat filling, sprinkle crumbled feta on top. For spinach filling, optionally add shredded mozzarella cheese.

Step 6: Fold the other half of the dough over the filling, pressing edges firmly to seal and remove air pockets. Use a little water if needed to help seal.

Step 7: Sprinkle flour on a flat surface or pizza paddle and slide the filled gozleme onto it.

Step 8: Heat 1.5 tbsp olive oil in a large skillet over medium-high heat. Place the gozleme in the skillet and press down lightly with a spatula, including edges. Cook for about 3 minutes until golden brown and crispy. Flip and cook the other side until equally crispy.

Step 9: Transfer to a cutting board and slice into 6 to 8 pieces. Serve immediately with lemon wedges if desired.

Tips & Variations

Use a non-stick skillet for easier flipping and crispier crust.

Try mixing half spinach and half meat filling for variety in one gozleme.

You can substitute feta with ricotta or other soft cheeses if preferred.

Adjust the cayenne to control the level of spiciness.

To make gluten-free gozleme, use a gluten-free flour blend as noted in the ingredients.

FAQs

Can I freeze gozleme?

Yes, you can freeze uncooked or cooked gozleme. Wrap them tightly in plastic wrap and foil. To cook from frozen, thaw in the refrigerator overnight and then cook or reheat as usual.

Can I use other fillings besides spinach or lamb?

Absolutely! Gozleme is versatile—you can fill it with potatoes, mushrooms, cheese blends, or even sweet fillings like Nutella or fruit preserves for a different twist.