Vegetarian
Gözleme with spinach and white cheese
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Thinly rolled filled griddle flatbreads. Here spinach, onion and Turkish white cheese go into an unleavened dough. Yeast doughs and other fillings also occur regionally; this recipe follows one clear version.
Timing
- Preparation: about 30 minutes, including about 10 minutes during dough resting
- Dough resting: about 30 minutes
- Griddle cooking: about 20 minutes
- Total time: about 1 hour 10 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 450 kcal
- Protein
- ≈ 15.8 g
- Carbohydrates
- ≈ 46.9 g
- Fat
- ≈ 20.8 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Turkish white cheese uses a feta comparison rather than claiming identical composition. All dough, spinach filling and 35 ml olive oil are included. Pul biber uses a paprika reference.
Paprikapulver (Matvaretabellen)
Quantity assumptions and ingredient mapping
- 250 g wheat flour · ≈ 250.0 g · Assumed quantity / reference product
- 135 ml water · ≈ 135.0 g · Assumed quantity / reference product
- 35 ml olive oil, divided · ≈ 31.85 g · Assumed quantity / reference product
- 200 g fresh spinach · ≈ 200.0 g · Assumed quantity / reference product
- 100 g onion · ≈ 100.0 g · Assumed quantity / reference product
- 200 g drained Turkish white cheese · ≈ 200.0 g · Assumed quantity / reference product
- 2 g pul biber · ≈ 2.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250 g wheat flour
- 135 ml water
- 4 g salt for the dough
- 35 ml olive oil, divided
- 200 g fresh spinach
- 100 g onion
- 200 g drained Turkish white cheese
- 2 g pul biber
- 1 g black pepper
Instructions
- Reserve 10 g flour for rolling. Knead remaining flour, water, salt and 15 ml olive oil for about 8 minutes to a smooth soft dough. Divide into four balls, cover and rest for about 30 minutes so it rolls thinly.
- Meanwhile, wash spinach thoroughly, dry very well and finely chop. Finely dice onion and briefly knead by hand with spinach, 5 ml oil, pul biber and pepper until leaves soften. Crumble in cheese. Drain excess liquid; do not add salt without tasting the salty cheese.
- Roll dough balls very thinly on a lightly floured surface to about 30 cm across. Spread a quarter of filling flat in the middle of each. Fold sides, then top and bottom into a sealed flat rectangle. Press edges closed and avoid thick piles of filling.
- Preheat a heavy pan or griddle over medium heat. Brush gözleme thinly with remaining oil and cook one at a time for about 2–3 minutes per side until brown-spotted and the dough cooks through at the folds. Cut into pieces and serve warm.
Tips
- Feta is an explicitly identified substitute for Turkish white cheese. For a vegetarian version, check the rennet type or suitable product labelling.
- Reduce heat if spots darken too quickly. A very hot grill can burn the outside before folded layers cook through.
