Garden-Stuffed Gözleme with Fresh Herbs and Cheese 🌿🧀🥬

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A golden, crisp flatbread folded around melty cheese and fresh-picked herbs—this garden take on traditional Turkish gözleme is a savory snack worth savoring.
There’s something magical about recipes that let you use what’s growing right now. Gözleme is one of those dishes that invites you to open the garden gate, grab a handful of whatever greens and herbs are ready, and wrap them in something warm and delicious. I love how humble it is—just flour, water, and a bit of time turns into something that feels like a treat. The filling? Whatever your garden or fridge gives you. For me, it’s usually chard, mint, and a good crumble of feta or local goat cheese.
It’s the kind of recipe you make barefoot, flour on your hands, kids picking parsley, and the sound of summer drifting in through the screen door. ✨
Ingredients 🛒
For the dough:
- 2 cups all-purpose flour 🌾
- ½ teaspoon salt 🧂
- ¾ cup warm water 💧
- 1 tablespoon olive oil 🫒
For the filling:
- 1½ cups chopped fresh greens (spinach, chard, or kale) 🥬
- ½ cup crumbled feta or soft goat cheese 🧀
- ¼ cup shredded mozzarella or kasseri (optional) 🧀
- 2 tablespoons chopped parsley 🌿
- 1 tablespoon chopped fresh mint or dill 🌿
- Salt and pepper, to taste 🧂
For cooking:
- Olive oil or butter, for brushing and frying 🫒🧈
Instructions 🍽️
1. Make the dough.
In a large bowl, mix flour and salt. Add warm water and olive oil, stirring to combine. Knead for 5–7 minutes until soft and smooth. Cover and rest the dough for 30 minutes. 🕰️
2. Mix the filling.
In a medium bowl, stir together your greens, cheeses, and chopped herbs. Season lightly with salt and pepper. If using tough greens like kale or chard, give them a quick sauté and let them cool before mixing. 🌿
3. Roll and fill.
Divide the rested dough into 4 equal pieces. Roll each into a thin oval or rectangle on a floured surface. Spread the filling on one half, fold over, and press the edges to seal. 🧑🍳
4. Cook the gözleme.
Heat a skillet or griddle over medium heat. Lightly brush one side of the folded dough with olive oil or butter, place it in the pan, and cook 2–3 minutes per side until golden and crisp. Repeat for all. 🔥
5. Serve.
Cut into wedges and serve warm. I love it with a squeeze of lemon, a dollop of plain yogurt, or dipped into leftover tzatziki or tomato sauce. 🍋🥣

Tips & Variations 🧠
- Greens galore: This is a clean-out-the-garden kind of recipe. Young collards, beet greens, or even a handful of arugula all work. 🌿
- Herb forward: Parsley + mint is my favorite combo, but basil or dill can shine too depending on the season. 🌱
- Make-ahead magic: Uncooked gözleme freeze beautifully. Stack them with parchment in between and pull out as needed. ❄️
From the Garden Journal 🌼📓
When I first made gözleme, I didn’t have spinach—or feta, for that matter. But I did have chard growing wild by the hose, some overenthusiastic mint, and a small wedge of goat cheese leftover from a market run. It wasn’t traditional, but it was ours. And it was delicious.
That’s what I love about this kind of cooking. It reminds me that “enough” isn’t always about having the perfect ingredients. Sometimes, enough is what’s already in your hands—or growing just outside your door. 💛
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🔗 Pair this with Spiced Eggplant Yogurt Dip or Sweet Corn Polenta with Herbed Tomato Relish for a breezy late-summer mezze meal. 🍆🌽🫓

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