If you’re looking to dive into a dish that blends fresh greens with hearty, spiced meat all wrapped in a golden, crispy flatbread, this Savory Spinach and Beef Gozleme Recipe is your new best friend in the kitchen. Gozleme is a beloved Turkish street food that combines simple ingredients into a satisfying, lunch-or-dinner-worthy treat. The spinach brings a lovely earthiness and vibrant green pops throughout the tender savory filling, while the beef gives it that rich, comforting bite. Whether you want to impress guests or simply crave a homemade snack bursting with flavor, this recipe is a joyous way to bring traditional flavors right to your table.
Ingredients You’ll Need
These ingredients are straightforward but work harmoniously together to create the classic taste, texture, and color that make gozleme so special. Each element plays a role in layering the flavors or adding to the dough’s perfect pliability.
- Flour: Using plain or all-purpose flour gives you that perfect elasticity for rolling out the dough thin and even.
- Extra virgin olive oil: Adds richness and helps with dough texture and cooking the filling beautifully.
- Water: Essential for bringing the dough together just right, not too dry or sticky.
- Salt: Vital for seasoning both dough and filling to balance the flavors.
- Baby spinach: Fresh and tender, it brightens up the filling with a delightful green color and mild flavor.
- Garlic cloves (minced): Brings irresistible aroma and depth, both in dough and filling.
- Eggs: Adds moisture and richness to the spinach mixture, helping bind everything.
- Black pepper: Adds gentle spice and warmth to the filling.
- Danish feta cheese: A creamy, salty addition that enhances every bite with a tangy punch.
- Shredded mozzarella cheese: Provides melty, gooey texture contrasting with feta’s tang.
- Olive oil for cooking: Helps crisp the gozleme perfectly.
- Onion (finely chopped): Adds sweetness and texture to the beef mixture.
- Beef mince: The savory heart of the filling lending satisfying protein and richness.
- Chopped capsicum (bell pepper): Brings juicy crunch and sweetness to keep the filling lively.
- Ground cumin, paprika & cayenne: These spices build warming warmth and a subtle smoky kick.
- Water for filling: Keeps the meat tender and juicy.
- Lemon wedges (optional): A fresh squeeze before eating brightens and lifts all the flavors.
How to Make Savory Spinach and Beef Gozleme Recipe
Step 1: Prepare the Dough
Start by combining the flour and salt in a bowl, then slowly mix in the olive oil and water until a smooth dough forms. Knead it well on a floured surface until elastic and soft. Cover with a damp cloth and let it rest for about 20 minutes to relax the gluten, which makes rolling easier.
Step 2: Cook the Spinach Filling
In a pan, wilt the baby spinach with minced garlic until the leaves are soft and fragrant. Transfer to a bowl and stir in the eggs, black pepper, and crumbled Danish feta along with shredded mozzarella. This creamy, flavorful spinach mixture will balance the spices in the beef filling.
Step 3: Cook the Beef Mixture
Heat olive oil in a skillet, sauté finely chopped onion and garlic until translucent, then add the beef mince and cook until browned. Toss in chopped capsicum, cumin, paprika, cayenne, salt, and pepper, along with a splash of water to keep the meat juicy. Cook until the mixture is fragrant and well combined, then remove from heat and stir in crumbled Danish feta.
Step 4: Divide and Roll the Dough
Divide the rested dough into four equal balls. On a floured surface, roll each ball into a thin circle about 8-10 inches in diameter. The thinner you make them, the crispier and more delicate your gozleme will be.
Step 5: Assemble the Gozleme
Spread a generous layer of the spinach filling over half of each rolled dough circle. Next, add a layer of beef filling on top of the spinach. Fold the dough over to create a half-moon shape and press down the edges firmly to seal everything inside.
Step 6: Cook the Gozleme
Heat a little olive oil in a large non-stick frying pan over medium heat. Cook each filled gozleme for about 3-4 minutes per side or until golden brown and crisp, and the cheese inside has melted beautifully. Adjust heat as needed to avoid burning.
Step 7: Serve with a Squeeze of Lemon
Once cooked, transfer the gozleme to a plate and let it rest for a moment. Serve warm with optional lemon wedges for a bright burst that complements the savory filling perfectly.
How to Serve Savory Spinach and Beef Gozleme Recipe
Garnishes
A sprinkle of fresh chopped parsley or mint adds a lovely fresh note, while a dusting of sumac gives a subtle tangy edge. A little dollop of Greek yogurt or tzatziki on the side also pairs wonderfully for dipping.
Side Dishes
Pair your gozleme with a crisp cucumber and tomato salad or a simple mixed greens salad dressed in lemon vinaigrette. For a heartier meal, creamy roasted potatoes or a warm lentil salad make perfect companions.
Creative Ways to Present
Cut the gozleme into bite-size triangles for party platters, or stack them with layers of grilled vegetables and hummus for a colorful, layered feast. Wrapping them loosely in parchment paper gives a cozy, casual touch perfect for picnics or on-the-go meals.
Make Ahead and Storage
Storing Leftovers
Leftover gozleme can be stored in an airtight container in the refrigerator for up to 3 days. To keep them crisp, reheat them in a hot pan or oven rather than a microwave.
Freezing
You can freeze cooked gozleme by wrapping each one tightly in plastic wrap and then placing them in a freezer-safe bag. They will keep well for up to 2 months.
Reheating
To reheat frozen or refrigerated gozleme, gently warm them in a skillet over medium heat until heated through and the exterior is crisp, about 3-5 minutes each side. This method revives their wonderful texture and flavor best.
FAQs
Can I use other types of meat in this gozleme?
Absolutely! While this Savory Spinach and Beef Gozleme Recipe uses beef, lamb or even chicken mince works beautifully. Just adjust cooking times to ensure the meat is fully cooked.
Is it possible to make this recipe vegetarian?
Yes, simply omit the beef and increase the spinach and cheese quantities or add mushrooms for a delicious meat-free alternative that still offers plenty of savory flavor.
What can I substitute for Danish feta if I can’t find it?
Any good quality salty, crumbly white cheese like Bulgarian feta or a tangy goat cheese would be fine substitutes that maintain the essence of the filling.
Can I prepare the dough in advance?
Definitely! You can prepare the dough a day ahead, wrap it tightly, and keep it in the refrigerator. Let it come to room temperature before rolling out to make it easier to work with.
What’s the best way to roll out the dough thinly without tearing?
Make sure your dough has rested properly to relax the gluten. Also, flour your surface and rolling pin lightly and roll gently from the center outwards, turning the dough often to keep it even.
Final Thoughts
This Savory Spinach and Beef Gozleme Recipe is a wonderful gateway into a world of satisfying, homestyle cooking that’s full of flavor and heart. I can’t wait for you to try making these golden pockets yourself and enjoy every melty, spiced bite. Once you do, they’ll quickly become a favorite in your recipe collection that you’ll want to revisit time and time again!
Print
Savory Spinach and Beef Gozleme Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 gozleme
- Category: Main Course
- Method: Frying
- Cuisine: Turkish
Description
Gozleme is a traditional Turkish savory flatbread stuffed with a variety of fillings like spinach and cheese or spiced minced meat. This recipe provides a homemade dough and offers two classic filling options — vegetarian with spinach and feta, and a hearty beef or lamb mince version. The gozleme are pan-fried until golden and crispy, making a delicious and satisfying meal for lunch or dinner.
Ingredients
Dough
- 2.5 cups (375g) plain/all purpose flour (GF Note 4)
- 1/3 cup (85ml) extra virgin olive oil
- 3/4 cup (185ml) water
- 1/2 tsp salt
Spinach and Cheese Filling
- 300g / 10oz baby spinach
- 2 garlic cloves, minced
- 2 eggs
- 1 tsp black pepper
- 300g / 10 oz Danish feta (soft feta, Note 2)
- 2 cups (200g) shredded mozzarella cheese (Note 3)
- 1 tbsp olive oil
Meat Filling
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 500g / 1 lb beef or lamb mince (ground)
- 1 capsicum / bell pepper, chopped
- 90g / 3 oz baby spinach
- 1.5 tsp cumin powder
- 1 tsp paprika
- 1/2 tsp cayenne (adjust spiciness to taste)
- 3/4 tsp salt
- 3/4 tsp pepper
- 1 tbsp water
- 120g / 4 oz Danish feta (Note 2)
For Cooking and Serving
- 1 – 1.5 tbsp olive oil (per gozleme)
- Lemon wedges (optional)
Instructions
- Prepare the dough: In a large mixing bowl, combine the flour and salt. Gradually add the olive oil and water, mixing until the dough comes together. Knead the dough on a floured surface until smooth and elastic, about 5-7 minutes. Cover and let it rest for 20-30 minutes.
- Make the spinach and cheese filling: Heat 1 tbsp olive oil in a skillet over medium heat. Add minced garlic and sauté briefly until fragrant. Add the baby spinach and cook until wilted. Remove from heat and let cool slightly. In a mixing bowl, combine the cooked spinach, eggs, black pepper, Danish feta (crumbled), and shredded mozzarella cheese. Mix well.
- Prepare the meat filling: In a skillet, heat a little olive oil over medium heat. Add minced garlic and chopped onion and cook until softened. Add the beef or lamb mince, breaking it apart, and cook until browned. Stir in chopped capsicum, baby spinach, cumin, paprika, cayenne, salt, pepper, and water. Cook until the spinach is wilted and the mixture is well combined and cooked through. Remove from heat and fold in the Danish feta.
- Divide and roll out dough: Divide the rested dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin circle or oval, about 8-10 inches in diameter.
- Fill the gozleme: Place a portion of your desired filling (spinach and cheese or meat filling) onto one half of each dough circle, spreading evenly but leaving a border around the edges. Fold the other half over the filling and press the edges together firmly to seal, creating a half-moon shape.
- Cook the gozleme: Heat a large non-stick skillet or frying pan over medium heat. Brush the pan with olive oil. Place one gozleme in the pan and cook for 3-4 minutes each side, or until golden brown and crispy. Repeat with the remaining gozleme, adding more olive oil as needed.
- Serve: Cut the cooked gozleme into wedges and serve immediately with lemon wedges on the side, if desired. These are perfect for a warm, savory meal or snack.
Notes
- Note 2: Danish feta is a soft, creamy feta cheese; you can substitute with other soft feta varieties if preferred.
- Note 3: Mozzarella adds a creamy texture to the spinach filling, but you can use a similar mild cheese if needed.
- Note 4: For gluten-free option, use a suitable gluten-free flour blend.
- You can adjust the cayenne pepper according to your heat preference.
- Resting the dough is important for easier rolling and a tender final flatbread.
