Feta, Spinach and Mushroom Gozleme. With a few basics on hand, these come together in five minutes and are perfect for a quick lunch or dinner.
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5 from 4 votes

Feta, Spinach and Mushroom Gozleme | The Recipe Redux

Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Author: Tania @ The Cook's Pyjamas



  • Place a fry pan over a low heat.
  • Lightly dust the bench with flour.
  • Roll out the bread dough into a large rectangle (approximately 25cm across the long side).
  • Spread the spinach along one half of the rectangle, leaving a 0.5 cm border.
  • Scatter the mushrooms over the spinach.
  • Scatter the crumbled feta over the mushrooms.
  • Fold the other half of the dough over the filling.
  • Press the edges together to seal. I like to crimp the edges Cornish pasties style to keep the filling inside.
  • Place the gozleme in the fry pan, and increase the heat to medium.
  • Cook the gozleme for 4 minutes, without moving, or until brown patches have started to form on the underside. I slide my spatula under the edge of the gozleme and lift it slightly to check.
  • Flip the gozleme over.
  • Cook for an additional 4 minutes, or until browned.
  • Remove the gozleme from the pan and cut into 4 - 5 pieces.
  • Serve immediately with lemon wedges.


This recipe readily scales up, so just increase the ingredients according to the number of mouths you wish to feed.
I have successfully made these with any frozen, wilted greens. Just make sure that all the moisture is squeezed from the greens first so the gozleme doesn't go soggy.