Spinach and Feta Gozleme with Yufka dough

Gozleme is stuffed flatbread from Turkey that is rolled very thin. Is is a popular street food. Spinach and Turkish white cheese are commonly used as stuffing. I have a recipe for Gozleme with potato and cheese filling in this space. But that was made as part of a sourdough challenge and that flatbread was folded differently. This time I wanted to try the more popular folding technique. So here is another recipe for gozleme, this time with a spinach and feta filling.

I blanched the spinach before use. I used cilantro in place of parsley as I am not at all fond of parsley. I used crumbled feta with the greens and added no other spice or seasoning. It did not need anything else. Family loved it.

The dough is called Yufka and it is sold by the sheets in specialty stores. The sheets are large and very thin. When you eat the finished product all you can taste is the filling. I wanted to replicate that so I rolled the dough to the point of tearing. It made the transfer to the griddle tough but enhanced the taste. I added a little sourdough starter to the dough even though the gozleme dough is not necessarily leavened. It changes the texture of the dough as you can tell on the close up pictures and gives it a really nice flavor.

You will need
For the Yufka dough
2 cup whole wheat flour
1/2 tsp salt
20 gm sourdough starter 100% hydration
Water as needed

For the filling
1 large handful spinach
10 springs cilantro
1/4 cup feta cheese

In a bowl mix combine the flour and salt. Now add water a little at a time until you have a very soft dough. Cover and keep aside.

Boil water in the microwave in a measuring cup or in a pan on the stove top. Add the spinach leaves and let it rest for a few minutes. Drain the water and rinse with cold water water. Drain the water and it dry out. Chop the cilantro and add it to the bowl with the feta and dried out spinach.

Heat a griddle pan. I used a cast iron pan. Divide the dough into 8 parts. Take one portion and using a rolling pin roll it out very thin into a 7-8" disc.

Place it on the heated griddle pan.

When one side is cooked flip it over.

While the second side is cooking add the filling to half the cooked side. Using a spatula fold the bread over to form a half circle.

Flip it over and ensure both sides are cooked. Remove from heat and repeat for the remaining dough.



  1. I made this when I did the flatbread theme and loved it..such a delicious bread..

  2. Spinach and cheese / paneer is such a lovely combo :) these flatbreads r wonderful to look at, m sure they tasted great

  3. Just prefect to finish a meal with those incredible gozleme. And that yufka bread looks fabulous. Looking for a chance to make some soon.

  4. One more flatbread that I have bookmarked to make soon. Spinach and cheese is such a classic combination and I love that in any stuffing.

  5. Looks so yumm. I am sure my family will love this. All your Feta cheese love is getting into me :)

  6. I'm so partial to feta as a filling for breads as it makes them taste so good. Adding sourdough to the dough must have made the bread soft and tasty. I've yet to make gozleme.

  7. I love the combination of feta and spinach. And using it as a filling in this gozleme is just amazing. Love the addition of sourdough in the dough. The bread must be really soft because of it.

  8. Spinach and cheese make a delish combo. Gozleme must have tasted awesome with this healthy and delicious filling

  9. Looks so healthy and comforting bread recipe.. love the combo for stuffing.

  10. Spinach and cheese yum combination. Looks delicious

  11. I bought some yufka to try way back and it has been in my freezer all this time and I am yet to utilize it - Now you are tempting me so much with this gozleme

  12. Thats such a delicious and flavourful bread Varada. Love to try.

  13. Hearing about Yufka for the first time. Learnt something new today. The flatbread looks very filling and an absolutely delicious stuffing!


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