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On Our Election

Friday Food: Gozleme

I remember seeing gozleme on Masterchef, but when it makes it to the cover of the Recipes+ magazine, then it has pretty much jumped the shark. Of course I am once again late to the party, but now I am at the gozleme party, I shall be staying. I made the most basic spinach and feta version, but it was so delicious and moreish, I ate one and a half for late lunch. There are recipes with meat or chorizo or even eggplant if you click the link.

I didn't make a dough with yeast, even so, it crisped up very well and wasn't stodgy at all.

It makes four good sized gozleme, or Turkish pastries, and they can be pan fried, or barbecued. I can recommend a gozleme or two for weekend lunch. You could make them before voting, and indulge afterwards: in Tasmania or South Australia.


Spinach and Feta Gozleme    makes 4

For the dough

  • 1 cup plain flour
  • 1 cup self raising flour
  • 300g plain Greek yoghurt
  • salt

For the filling

  • baby spinach, finely sliced
  • 200g feta cheese
  • salt and pepper
  • olive oil for frying
  • fresh lemon for squeezing


Make the dough by mixing the flours, salt and yoghurt together. I found the dough to be a little dry, but I persevered.

Make the dough

Knead on a lightly floured board for about two minutes until smooth, then rest for a few minutes. I rested mine for 4 hours while I slept.

Knead and rest

Divide the dough into quarters and then roll out each into a 25cm diameter circle on a floured surface. It should be quite thin.

Rolling out the dough

Arrange spinach to cover half the dough, leaving a gap at the outer edge. Crumble over 1/4 of the feta cheese. Season with salt and pepper.

Filling the gozleme

Fold the dough in half and then fold the edges over about 1 1/2 cm and pinch them to seal the gozleme.

Heat 2 tbsp in a pan over a moderate heat. I checked to see if the oil was hot enough by frying a tiny piece of dough, once it browned, I knew it was ready. Cook the gozleme for 2 minutes on each side, pressing down with a spatula or egg slide. It should be a dark golden brown colour. Oops, I forgot to take a photo of that.


Cut in to quarters, squeeze over some lemon juice, and then serve. They are delicious.




What a coincidence. I was thinking about these for lunch this weekend for son and me. Unfortunately there has been a run on cheese of all sorts in this household so need to get more. I made gozleme for myself last winter a few times and enjoyed them. I also froze some of the balls of dough which i did not use. Wrapped well they kept just fine in the freezer for another day.

I agree with you, they are delicious.

Andrea Hay

I made the gozleme that the twins made on MKR. Delicious!


I love gozleme! You are very clever to make it! Yum.


Gozleme are delicious so I don't mind if they are no longer cool. Yours look good.


These haven't made it over to the UK yet. THey look wonderfully delicious!!

Michelle Lee

Oooh...never knew it's that easy!!! I'll definitely give this a try soon!!!


i have been a bit MIA from your blog, but i love when i come back it is one of my favourite food items. you make this look so easy. i cant imagine living somewhere that we dont get to try all these fabulous new things. thanks for the inspiration.

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