Spinach-Filled Anatolian Flat Bread

Ispanaklı gözleme


Preparation info

  • Difficulty


  • Makes


    flat breads

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

The same idea, hut cooked with different utensils the gözleme on a griddle and the saç böregi in a wide, slightly curved pan (the saç,). They can both he filled with an interesting combination of vegetables, cheese, sucuk, eggs and pastırma. The filling is spread on to the gözleme while it is still cooking, and then it is rolled up into a cone. The saç böregi is prepared by placing the filling in the middle of the uncooked dough; it is then folded in half and the edges are pressed together to seal it like an envelope before cooking it on both sides. Plain gözleme are also eaten for breakfast, spread with honey.


For the dough

  • 4 oz/120 g strong unbleached flour
  • ½ teaspoon salt
  • 1 tablespoon olive oil or melted butter
  • 2-3 fl oz/60-90 ml lukewarm water

For the filling

  • 1 large onion, chopped
  • 3-4 cloves garlic, crushed with salt
  • knob of butter
  • 8 oz/225 g fresh spinach, chopped
  • ½ teaspoon kırmızı biber
  • pinch of grated nutmeg
  • 1 scant tablespoon plain flour
  • 3-4 fl oz/100-125 ml milk
  • 3 tablespoons grated kaşar peyniri or Parmesan
  • salt and freshly ground black pepper


  • Sift the flour with the salt into a bowl. Make a hollow in the middle and pour in the oil and water using your hands to draw flour in from the sides. Work the mixture into a dough and knead well. Divide it into 4 pieces and roll them into balls. Place on a floured surface, cover with a damp cloth, and leave them to rest for about 20 minutes.
  • Prepare the filling. Soften the onion with the garlic in the butter. Add the spinach, nutmeg and kırmızı biber, and cook for 2-3 minutes with the lid on. Stir in the flour and pour in the milk, stirring all the time to make a smooth sauce. Beat in the cheese, and season. Keep the mixture warm.
  • Now roll the balls of dough into flat rounds, 5-6 in/12-15 cm in diameter. Whether cooking gözleme on the griddle or saç böregi in a saç or pan, the process is much the same. Heat the griddle or saç, wipe it with a little extra oil or butter, and slap one of the flat rounds on to it. Use your fingers to shift the dough about, making sure it browns and buckles. Brush the upper side with more oil or butter, and flip it over. While this second side is cooking, spread some of the spinach filling evenly over the cooked side. Once the underside is cooked, lift the bread with its filling on to a piece of greaseproof paper and roll it up into a cone. Wrap the paper around it to make it easier to hold, and eat while hot.