🫓 Gözleme with cheese and spinach
Peynirli gözleme is a Turkish flatbread of thin hand-rolled dough folded around crumbled white cheese and fresh spinach, then cooked on a griddle and brushed with butter. The outside turns crisp, flaky and blistered, while the salty cheese softens into the wilted spinach. It is served hot in wedges, often for breakfast or as a market snack.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g plain flour
- about 220 ml warm water, 1 tsp salt
- 200 g feta or white cheese, crumbled
- 200 g fresh spinach, chopped
- 30 g butter, melted
Method
- Mix the flour, salt and water into a soft dough, knead for 5 minutes and rest for 30 minutes.
- Mix the spinach with the crumbled cheese.
- Divide the dough into 4 and roll each piece very thin.
- Spread the filling over half of each sheet and fold to close.
- Cook on a hot griddle for 3–4 minutes per side until spotted and crisp, brushing the top with butter.
- Cut into wedges and serve hot.
How to make it lighter
- Brush with a thin layer of butter only at the end — 1 tbsp butter ≈ 100 kcal.
- Use more spinach and less cheese in the filling.
- Roll the dough as thin as possible; less dough means fewer calories per piece.
History
Gözleme is a traditional village bread of rural Anatolia, rolled out with a long thin rolling pin and cooked on a dome-shaped sac griddle. Cheese, spinach and potato fillings are among the most common, and today it is sold at markets and cafés across Turkey.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Gözleme with cheese and spinach and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →