Easy Spinach and Feta Gozleme with Yogurt Dough
Crisp, golden Turkish spinach and feta gozleme made with a no-yeast yogurt dough, pan-cooked in olive oil and finished with a squeeze of lemon.
- Prep
- 25 min
- Cook
- 20 min
- Rest
- 15 min
- Serves
- 4
Easy Spinach and Feta Gozleme with Yogurt Dough is a vegetarian lunch recipe made with all-purpose flour, baking powder, fine salt. It takes 45 minutes of hands-on time, plus 15 minutes resting, serves 4, and each serving has 457 calories, 20 g of protein and 3 g of fiber.
A flour-and-Greek-yogurt dough, lifted with a little baking powder, stands in for yeasted yufka here, so there is no rising time, only a short rest to make it easy to roll thin. The spinach is salted and squeezed dry before it meets the feta, which keeps the filling from steaming the dough and turning it soggy. Rolling the dough until it is almost see-through is what gives you blistered, crisp flatbreads instead of bready ones.
Ingredients
Yogurt dough
- 2 cups250 gall-purpose flour, plus extra for dusting
- 2 tsp9.2 gbaking powder
- ½ tsp3 gfine salt
- 1 cup227 gplain full-fat Greek yogurt
Filling
- 6 oz170 gbaby spinach, finely chopped
- ¼ tsp1.5 gfine salt, for wilting the spinach
- 6 oz170 gfeta, crumbled
- 3 45 ggreen onions, thinly sliced
- ¼ cup2.3 gfresh dill, chopped
- ½ tsp0.9 gred pepper flakes (or Aleppo pepper)
- ¼ tsp0.6 gfreshly ground black pepper
To cook and serve
- 2 tbsp27 golive oil, for brushing and cooking
- 1 60 glemon, cut into wedges
Kit: large mixing bowl, rolling pin, large heavy skillet or griddle, pastry brush
Tips
- Greek yogurt brands vary in thickness, so judge the dough by feel: it should be soft like an earlobe and just barely tacky.
- Squeeze the spinach until almost no liquid comes out. Wet filling is the main cause of soggy or torn gozleme.
- Fill and cook the gozleme soon after rolling. If shaped ones sit for long, moisture from the filling softens the dough and it sticks to the counter.
- If a small tear appears, pinch it closed and dust with flour before the gozleme goes into the pan.
Swap ideas
- Use 10 oz frozen chopped spinach, thawed and squeezed very dry, in place of fresh
- Skips the salting step; the filling is slightly softer and more compact.
- Replace the dill with fresh parsley or mint
- Parsley is milder and grassier; mint gives a cooler, brighter flavor.
- Swap half the feta for shredded low-moisture mozzarella
- Less salty, with a stretchy, melty center.
- Use self-rising flour and leave out the baking powder and dough salt
- Same texture with a shorter ingredient list.
The numbers
Nutrition per serving
457kcal per serving
Everything else · 4 servings per recipe
- Saturated fat
- 7.4 g 37%
- Sugars
- 2.7 g
- Sodium
- 1221 mg 53%
- Potassium
- 453 mg 10%
- Calcium
- 472 mg 36%
- Iron
- 4.9 mg 27%
- Vitamin C
- 15 mg 17%
- Vitamin B12
- 1.01 µg 42%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Wheat flour, white, all-purpose, enriched, bleached, Leavening agents, baking powder, double-acting, sodium aluminum sulfate, Salt, table, Yogurt, Greek, plain, lowfat, Spinach, raw, Cheese, feta, Onions, spring or scallions (includes tops and bulb), raw, Dill weed, fresh, Spices, pepper, red or cayenne, Spices, pepper, black, Oil, olive, salad or cooking
Method
Make the dough: whisk the flour, baking powder and 1/2 tsp salt in a large bowl. Add the yogurt and stir with a fork until shaggy, then knead on a lightly floured counter for 3-4 minutes until smooth and only slightly tacky. If it sticks to your hands, work in flour 1 tbsp at a time; if it is dry and crumbly, add 1-2 tsp water.
Divide the dough into 4 equal balls, cover with an upturned bowl or a damp towel and rest for 15 minutes so the gluten relaxes and the dough rolls out without springing back.
While the dough rests, toss the chopped spinach with 1/4 tsp salt in a bowl and massage it with your hands for about 1 minute until wilted and dark. Squeeze it firmly by the handful over the sink to remove as much liquid as possible.
Return the squeezed spinach to the dry bowl and mix in the feta, green onions, dill, red pepper flakes and black pepper. Taste before adding any more salt; the feta usually supplies enough.
On a well-floured counter, roll one dough ball into a rough rectangle about 10 x 12 inches, thin enough that you can nearly see the counter through it. Lift and re-flour underneath as you go so it does not stick.
Spread a quarter of the filling over one half of the dough, leaving a 1/2-inch border. Fold the bare half over, press out any trapped air and pinch the edges firmly to seal. Repeat with the remaining dough and filling, keeping the shaped gozleme on a floured surface without stacking them.
Heat a large heavy skillet or griddle over medium heat for 2 minutes. Brush the top of one gozleme with olive oil and lay it oiled side down in the pan. Cook for 2-3 minutes, until the underside is golden with deep brown blistered spots.
Brush the top with oil, flip and cook for another 2-3 minutes until the second side is golden and the dough feels dry and crisp, with no pale doughy patches at the seam. Lower the heat if it browns faster than this. Repeat with the rest, cooking two at a time if your pan allows.
Cut each gozleme into strips or squares and serve hot with lemon wedges for squeezing over.
Storage: Best eaten hot from the pan. Refrigerate leftovers in an airtight container for up to 2 days and re-crisp in a dry skillet over medium heat for 1-2 minutes per side; the microwave makes them soft. Cooked gozleme can be frozen for up to 1 month with parchment between them and reheated from frozen in a skillet or 400°F oven.
Questions
- How much protein is in easy spinach and feta gozleme with yogurt dough?
- Each of the 4 servings has 20 g of protein, 3 g of fiber and 457 calories, calculated from USDA FoodData Central values for every ingredient.
- Is easy spinach and feta gozleme with yogurt dough vegan?
- No, it's vegetarian rather than vegan because it contains plain full-fat Greek yogurt and feta. Everything else in it is plant-based.
- How long does easy spinach and feta gozleme with yogurt dough take to make?
- 25 minutes of prep and 20 minutes of cooking, so 45 minutes of hands-on time, plus 15 minutes of unattended resting.
- Can you make easy spinach and feta gozleme with yogurt dough ahead?
- Best eaten hot from the pan. Refrigerate leftovers in an airtight container for up to 2 days and re-crisp in a dry skillet over medium heat for 1-2 minutes per side; the microwave makes them soft. Cooked gozleme can be frozen for up to 1 month with parchment between them and reheated from frozen in a skillet or 400°F oven.
- What can I substitute in easy spinach and feta gozleme with yogurt dough?
- Use 10 oz frozen chopped spinach, thawed and squeezed very dry, in place of fresh — skips the salting step; the filling is slightly softer and more compact.. Replace the dill with fresh parsley or mint — parsley is milder and grassier; mint gives a cooler, brighter flavor.. Swap half the feta for shredded low-moisture mozzarella — less salty, with a stretchy, melty center.. Use self-rising flour and leave out the baking powder and dough salt — same texture with a shorter ingredient list..
- Does easy spinach and feta gozleme with yogurt dough contain gluten or nuts?
- We can't say from our data — this recipe uses an ingredient we don't hold allergen information for, so treat the ingredient list as the only source of truth and check the labels on what you buy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 22, 2026 ·Turkish