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Delicious Gozleme Recipe with Spinach, Feta, and Optional Spiced Lamb or Beef Filling Recipe

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4.9 from 371 reviews

Gozleme is a delicious Turkish flatbread stuffed with your choice of savory fillings such as spinach and feta or spiced lamb/beef. This homemade recipe features a tender, pliable pastry cooked on a skillet until crisp and golden, perfect for a satisfying meal or snack served with fresh lemon wedges.

Ingredients

Scale

Gozleme Pastry:

  • 2.5 cups (375g) plain/all purpose flour (GF option: gluten free flour works well)
  • 1/3 cup (85ml) extra virgin olive oil
  • 3/4 cup (185ml) water
  • 1/2 tsp salt

Spinach & Feta Filling:

  • 300g / 10oz baby spinach
  • 2 garlic cloves, minced
  • 2 eggs
  • 1 tsp black pepper
  • 300g / 10 oz Danish feta (or regular feta cheese)
  • 2 cups (200g) shredded mozzarella cheese (optional)

Spiced Lamb or Beef Filling:

  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 onion, finely chopped
  • 500g / 1 lb beef or lamb mince (ground meat)
  • 1 capsicum / bell pepper, chopped
  • 90g / 3 oz 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 / 4 oz Danish feta (crumbled)

For Cooking / Serving:

  • 1 – 1.5 tbsp olive oil per gozleme
  • Lemon wedges (optional)

Instructions

  1. Make the Pastry: Fit a stand mixer with a dough hook. Combine flour, olive oil, salt, and water in the bowl. Mix on medium-high speed (speed 7) for about 2.5 minutes until the dough forms a smooth, pliable ball that is not sticky. Cover and let rest for 20 minutes.
  2. Prepare the Dough for Rolling: Lightly flour your work surface. Divide the dough into 4 equal pieces. Roll each piece into a 35cm x 20cm (14″ x 8″) rectangle.
  3. Prepare the Filling – Choose One: For Lamb or Beef Filling, heat olive oil in a large skillet over high heat. Sauté garlic and onion for 1 minute, then add capsicum and cook for 2 more minutes. Add minced meat and cook until browned, breaking it up constantly. Stir in cumin, paprika, cayenne, salt, pepper, and water; cook for 2 minutes. Add spinach and stir until wilted. Remove from heat and let cool. For Spinach & Feta Filling, combine spinach, minced garlic, eggs, and black pepper in a bowl. Massage the mixture with your hands to soften the spinach. Add crumbled feta and mix well. Mozzarella cheese is optional for extra richness.
  4. Assemble the Gozleme: Spread your chosen filling evenly over half of each rolled dough rectangle, pushing the filling to the edges. For the meat filling, sprinkle crumbled feta on top. For spinach and feta, sprinkle shredded mozzarella if using. Fold the other half of the dough over the filling and press down all edges carefully to seal, pushing out any trapped air. Use a little water to help seal if necessary.
  5. Prepare to Cook: Sprinkle flour on a round pizza paddle or similar surface and slide the sealed gozleme onto it for easy transfer to the skillet.
  6. Cook the Gozleme: Heat 1.5 tbsp olive oil in a large skillet over medium-high heat. Carefully slide the gozleme from the paddle onto the skillet. Press lightly on the gozleme and edges to ensure even contact and cooking. Cook for about 3 minutes or until the underside is deep golden brown and crispy. Flip and cook the other side until also golden and crispy. Repeat with remaining gozleme.
  7. Serve: Transfer cooked gozleme to a cutting board. Slice each into 6 or 8 pieces. Serve immediately with lemon wedges if desired.

Notes

  • Choose either the Spinach & Feta filling or the Spiced Lamb/Beef filling. The filling quantities are sufficient for 4 gozlemes, but you can make half portions of each to enjoy variety.
  • Danish feta is preferred as it has a soft texture between Greek feta and goat cheese, but regular feta works perfectly well.
  • Mozzarella cheese is optional and adds a melty richness not typical in traditional gozleme but delicious.
  • If using gluten free flour for the dough, expect a less stretchy pastry resembling shortcrust pastry. Adjust the number of gozlemes to 5 smaller ones for best results.
  • Hand kneading the dough will take about 6 to 7 minutes if you don’t have a stand mixer.
  • Press the gozleme gently but firmly while cooking to ensure crisp texture and to avoid air pockets.
  • Lemon wedges add a fresh brightness to the served gozleme but are optional.

Keywords: Gozleme, Turkish flatbread, stuffed flatbread, spinach and feta, spiced lamb, savory pastry, skillet-cooked, homemade gozleme

Find it online: https://bakedbylisa.com/delicious-gozleme-recipe-with-spinach-feta-and-optional-spiced-lamb-or-beef-filling-recipe/