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Turkish Cuisine Pastries & Baking

Spinach Gözleme

Thin dough filled with spinach, onion and white cheese, cooked on a griddle or in a pan. If the spinach isn't squeezed dry, the dough tears.

Prep 25 minCook 20 minTotal 45 minServings 4Difficulty Medium

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Last editorial review: 16.09.2026
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Step by step

Preparation steps

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Knead the dough

Knead the flour, salt, yoghurt and warm water into a soft dough that does not stick, divide into four balls, cover and rest for 30 minutes.

Make the filling

Soften the chopped onion in olive oil, add the chopped spinach and stir only until wilted, then tip into a sieve and press out the liquid firmly with a spoon.

Add the cheese

Mix the crumbled white cheese and black pepper into the cooled spinach; the cheese is salty, so add no extra salt.

Roll out

Roll each ball as thin as you can into a round of about 40 cm.

Fill and fold

Spread the filling over half the round, fold the other half over and press the edges to seal.

Cook

Cook on a hot griddle or pan for 2-3 minutes per side, brushing with butter, until spotted and golden.

Time's up! Enjoy your meal.

Serving & storage

Kitchen notes

Storage: Up to 2 days in the fridge.

Transparent source info

Source & freshness

Editorial and media review in progress

Last check: 16.09.2026

House Chef Cyprus özgün editoryal içerik

Frequently Asked Questions

Culinary FAQ & Cooking Tips

How should Spinach Gözleme be stored and how long does it stay fresh?

Keeps fresh in the refrigerator for up to 2 days.

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