A thin flat bread filled with spinach and feta, mmmm delicious with lemon juice!!


  • 200g plain flour

  • 1/2 sachet yeast

  • warm water

  • 1/2 tablespoon olive oil

  • pinch of salt

  • frozen spinach or cooked fresh spinach

  • 1/2 cup grated cheese

  • crumbled feta

  • (all to taste)

  • olive oil spray

  • garlic powder

  • lemon wedges


  • 1.

    In a bowl combine the flour and yeast, add the salt and oil and gradually add small amounts of water to bring the dough together.

  • 2.

    Turn out and knead into a ball for about 5 mins

  • 3.

    Leave in a warm place to double in size for about an hour

  • 4.

    Knock back the dough and either split into 2 or 4 balls of dough.

  • 5.

    If splitting into 4 make sure the rounds are appx the same size and top one of the discs with spinach, 1/4 cup grated cheese and crumbled feta (dont go overboard, keep it thin)

  • 6.

    Top with another round and seal the edges by pinching

  • 7.

    If doing 2 dough balls, roll out one ball, top half the disc and fold the otehr side on top, pinch the edges.

  • 8.

    Heat a pan on medium, spray with olive oil and a little garlic powder and cook the gozleme for about 5 mins each side till cooked and golden. while cooking squash the gozleme flat with an oiled spatula....

  • 9.

    Cut into slices or wedges and serve with lemon wedges.....


ive been making cheese and home made feta is AWESOME with this.....

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Posted by hungry girlReport
YUM!! I went through a gozleme addiction phase, I have come out the other side now, but will definitely be giving your homemade version a go ... looks brilliant, thank you!
Posted by COOKING_MAMA™Report
hahahaha thanks, im pregnant and have been real weird with my food, when we go out im not really into the usual takeaway so i started buying these and i was like, hmmm $7.90 for this??? ill make it when i get home.

seriously try making your own cheese its wicked!!!! u can get good cheese kits from green living australia and the FETA is AMAZING i was so stunned with myself, and it lasts 30 days in brine in the fridge, so happy with it all so far...