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Gozleme are flat breads from Turkey, where they are a common snack food. In Turkey, a long thin rolling pin called an oklava is used to roll the dough and they are cooked on large griddles.


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  • 1 teaspoon caster (superfine) sugar
  • 125 ml (4 fl oz/½ cup) lukewarm water
  • 9 g (¼ oz/2½ teaspoons) dried yeast
  • 450 g (1 lb/3 cups) plain (all-purpose) flour
  • ½ teaspoon salt
  • 160 ml (5¼ fl oz/ 2/3 cup) lukewarm milk
  • 1 tablespoon olive oil
  • 1 large brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 100 g (3½ oz) baby spinach leaves, coarsely chopped
  • 2 tablespoons finely chopped mint
  • 100 g (3½ oz) firm, fresh ricotta cheese
  • 200 g (7 oz) crumbled feta cheese
  • Lemon wedges, to serve


1. Combine the sugar and lukewarm water in a small bowl. Sprinkle over the yeast, then set aside for 7-8 minutes or until foamy.

2. Sift the flour and salt into a large bowl. Make a well in the centre, then add the yeast mixture and lukewarm milk. Use a flat-bladed knife in a cutting action to gradually mix together until a coarse dough forms. Turn out onto a lightly floured work surface and knead until smooth and elastic. Place in a lightly oiled bowl, turning to coat in the oil. Cover the bowl with plastic wrap and set aside in a warm, draught-free place for 30 minutes.

3. Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 5 minutes. Add the garlic, paprika and cayenne pepper and cook for 1 minute or until aromatic. Add the spinach and cook, stirring occasionally, for 2 minutes or until just wilted. Transfer to a bowl, add the mint and stir to combine. Cool to room temperature.

4. Combine the ricotta and feta in a separate bowl. Divide the dough into 4 equal portions. Working with one portion at a time, use a rolling pin to roll out on a lightly floured work surface into a 20 x 35 cm (8 x 14 inch) rectangle, about 3 mm ( 1/8 inch) thick. Place one-quarter of the spinach mixture over half of the rectangle, leaving a 1 cm (½ inch) border. Top with one-quarter of the cheese mixture. Fold the dough over to enclose the filling, then press the edges together to seal.

5. Preheat a large non-stick frying pan or barbecue plate over medium heat. Lightly brush the pan or plate with a little oil. Cook the gozleme, one at a time, for 2-3 minutes each side or until cooked through. Transfer to a serving plate, cut into quarters and serve immediately with lemon wedges.

Main ingredient:
Children's Party, Barbecue

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