Türkiye’s Ministry of Culture and Tourism documents Ispanaklı Gözleme with a yeast dough and a filling of onion, tomato paste, spinach, parsley and black pepper; it also notes that edible wild greens may replace spinach. Another ministry entry records cheese-filled gözleme and regional differences in filling, shaping and finishing from Central Anatolia to Tokat, İçel, Sinop and Tekirdağ. These examples show that gözleme is a family of griddle-cooked pastries rather than one fixed filling. This home recipe follows the documented spinach structure, uses olive oil instead of margarine and scales the method to eight flatbreads that fit a large household skillet or griddle.
Ispanaklı Gözleme — Recipe Card
Turkish spinach-filled griddle flatbreads
Makes 8 servings · Makes 8 large half-moon flatbreadsUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Ispanaklı Gözleme
Mix the dough
Combine the 480 g (4 cups) flour with 8 g (1 1/3 tsp) of the salt. Stir the 7 g (2 1/4 tsp) yeast and 4 g (1 tsp) sugar into the 300 ml (1 1/4 cups) warm water. Pour into the flour and mix until no dry patches remain.
Knead and let rise
Knead on a lightly floured surface for 7–8 minutes, until the dough is smooth, soft and only slightly tacky. Put it in a clean bowl, cover and leave in a warm place for 45–60 minutes, until visibly puffy and about one-and-a-half times its original volume.
Cook the spinach filling
Heat 30 ml (2 tbsp) of the olive oil in a wide pan over medium heat. Add the 150 g (5.3 oz) onion and cook for 5 minutes until softened. Stir in the 30 g (2 tbsp) tomato paste for 1 minute. Add the 700 g (24.7 oz) spinach in batches and cook uncovered for 7–9 minutes, stirring, until wilted and the liquid has evaporated.
Season and cool
Remove the pan from the heat. Stir in the 30 g (1 cup) parsley, 1 g (1/2 tsp) black pepper and remaining 4 g (2/3 tsp) salt. Spread the filling on a tray so it cools quickly and leave for about 15 minutes, until completely cool. Divide it mentally or with a spoon into eight equal portions.
Divide and roll
Deflate the risen dough gently and divide it into eight equal pieces, about 100 g (3.5 oz) each. Shape into balls and keep covered. On a lightly floured surface, roll one ball at a time into a thin 28–30 cm (11–12 inch) round, about 1 mm thick.
Fill and seal
Spread one portion of the cool filling over one half of the round, leaving a 1.5 cm (1/2 inch) border. Fold the empty half over the filling to make a half-moon. Press out large air pockets, then firmly pinch or press the edges closed. Keep the shaped gözleme covered while repeating with the remaining dough.
Cook on the griddle
Heat a large dry cast-iron skillet or griddle over medium-high heat. Cook each gözleme for 2–3 minutes on the first side, until browned in scattered spots and the top loses its raw look. Turn and cook the second side for about 2 minutes. Adjust the heat if spots blacken before the dough cooks through.
Brush and serve
Transfer each cooked gözleme to a board and lightly brush both sides with some of the remaining 30 ml (2 tbsp) olive oil. Stack under a clean towel to keep them supple. Cut into wedges and serve hot, with ayran or a crisp tomato-and-cucumber salad if desired.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-spinach-flatbread-ispanakli-gozleme. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Documented greens variation
The ministry recipe notes that edible wild greens can replace spinach. For a practical home variation, substitute an equal weight of commercially sold chard or a spinach-and-chard mixture; remove tough stems and cook until the pan is dry.
Frozen spinach
Use 500 g (17.6 oz) thawed chopped spinach in place of the fresh spinach. Squeeze it very thoroughly, add it after the tomato paste and cook for 4–5 minutes so the filling is dry before cooling.
Heat level
No added chili. The base filling is savory but not hot. For a hotter version, stir 1 tsp Turkish pul biber into the filling with the black pepper; keep it out for the mild version.
Dietary notes
Vegan and vegetarian as written. The dough contains wheat and gluten, and this thin, extensible dough has not been tested with a one-for-one gluten-free flour replacement. Ayran is a dairy pairing and is not part of the base recipe.
How to store and reheat Ispanaklı Gözleme
Cool leftover gözleme on a rack, place in a shallow covered container and refrigerate within 2 hours at 4°C (40°F) or below. Use within 3–4 days. Reheat only the portions needed in a covered skillet or oven until the centre reaches 74°C (165°F). For best quality, freeze cooled pieces with parchment between them for up to 2 months and thaw in the refrigerator before reheating.
Ispanaklı Gözleme: questions and answers
Can I make Ispanaklı Gözleme without a traditional sac?
Yes. A large cast-iron skillet, flat griddle or heavy nonstick pan works well. Heat it before adding the flatbread and regulate the burner so the dough cooks through while the surface browns in spots.
Why does the filling leak while the gözleme cooks?
The spinach was probably still warm or wet, the flatbread was overfilled, or the border was not sealed firmly. Evaporate the filling liquid, cool it completely and leave a clean 1.5 cm (1/2 inch) edge.
Can I prepare the dough in advance?
Yes. After kneading, cover and refrigerate the dough for up to 24 hours. Bring it out about 30 minutes before dividing and shaping; it should feel relaxed and slightly puffy, not cold and rigid.
