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Beef, Spinach and Feta Gozleme

4 Servings

40 minutes

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Gozleme is a Turkish stuffed flatbread. Made the traditional way, large, thin sheets of unbaked dough are filled then cooked on a griddle-like pan. For ease, we use flour tortillas, fill them with a simple mixture of beef, spinach and feta, then toast them in the same skillet used to make the filling. To make this into a meal, serve a simple salad alongside.



40 minutes


  • 1

    pound 90 percent lean ground beef

  • 3

    tablespoons tomato paste

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Melissa G.
August 21, 2022
Quick and tasty
I love on the fly I can make these gozleme . I always have everything on hand .
Marcus M.
June 23, 2022
This is a fantastic weeknight dinner. No chopping/dicing/mincing. Great flavors and easy to put together. We love this with the spiced tahini sauce on Milk Street’s Lamb Burger recipe. Guten Appetit!
David S.

I liked this dish and it uses just the one pan so it's not a lot of clean-up. I didn't have the large tortillas so I used twice as many 8" ones. I didn't have feta so I used cotija. I didn't have a non-stick pan so I used more oil. All these substitutions worked fine and it wasn't a hard dish to make. The only warning is that cooking this until it's dry is what takes so long, so it does require a bit of patience.

Judith L.

This was outstanding. Although the list of ingredients was short, the flavors combined together for a complex bite. We used ground turkey (NOT BREAST MEAT). To ensure that the tortillas didn't open in the frying pan, we secured each packets with a toothpick until ready to cook, removed the tooth pick, and put the packets in the frying pan fold side down first. This is a keeper!

Felice N.

Delicious and so easy. Of course it is not the traditional method, but very tasty. I added Aleppo pepper for some spice. The recipe leaves you open to many variations.

Emily B.

This was surprisingly delicious. I didn’t have tortillas, so I made the yogurt flatbreads, which also turned out great. It was manageable to make both concurrently.

Tracey M.

This was a bit lackluster for us. It wasn’t bad, by any means but the flavor was quite diluted. I used more ground beef but increased all the seasoning to compensate and my cumin was a brand new container so I don’t think that was the culprit. I ended up adding some Aleppo pepper to help boost the flavor. The method was easy enough for cooking and preparing, and it’s got potential but needs more than what is written for me.