Roti Cheesy Spinach Gozleme

Name: Roti Cheesy Spinach Gozleme
Prep time: 15 min
Cook time: 15 min
Yield: 5 gozleme
Cuisine: Turkish-Inspired

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roubashahin.com.au

Mains Burgers & Sandwiches

My shortcut gozleme hack: roti standing in for dough, a cheesy spinach filling, golden and crispy in minutes.

PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

5 gozleme

About this recipe

You’re going to love this one. This cheesy spinach gozleme is my shortcut version of the Turkish classic — no dough, no proving, no waiting around. I’ve swapped traditional gozleme dough for frozen roti, which means all the golden, crispy, cheese-pull satisfaction with almost none of the effort.

This one came about completely by accident. My husband usually takes over in the kitchen, but this time I found myself testing a roti idea with our favourite cheesy spinach filling while we were just hanging out together. Two hours later we were both so full — me more than him, honestly, because I was so excited to have landed on something this good. He was my official taste-tester, and he was firm on one thing: do not skip the sprinkle of salt and the squeeze of lemon on top before serving. It’s what pulls the whole cheesy spinach gozleme together.

If you love easy, hands-on recipes like this, you’ll probably also enjoy my Potato & Egg Gozleme, which uses the same roti shortcut with a completely different, equally comforting filling.

Ingredients

For the gozleme

10 frozen roti (thawed to about 80%)
4 cups English spinach, shredded (not finely)
Chilli flakes, to taste
Olive oil, for brushing

Cheese filling

200 grams halloumi cheese, shredded
200 grams feta cheese, crumbled
120 grams mozzarella cheese, shredded
2 tablespoons nigella seeds

To serve

Fresh lemon juice
A pinch of salt

Notes from Rouba

Thaw your roti to about 80% before assembling — fully thawed and they tear, still frozen and they won’t seal properly.
Don’t skip the lemon juice and pinch of salt at the end. My husband was very clear on this one — it’s what makes the flavours pop.
Shred the spinach, don’t chop it finely — you want texture in every bite, not a paste.

Method

Step 1. Make the cheese filling

In a bowl, combine the shredded halloumi, crumbled feta, shredded mozzarella and nigella seeds. Mix well and set aside.

Step 2. Assemble the gozleme

Place one roti on a flat surface, leaving the plastic sheet it came with underneath or use baking paper. Scatter a handful of shredded spinach over the roti, leaving about 1⁄2 to 1 centimetre clear around the edges. Spoon over 2–3 tablespoons (or a generous handful) of the cheese mixture, then add a pinch of chilli flakes if you like a bit of heat.

Top with a second roti and gently press around the edges to seal. Repeat to make three gozleme in total.

Step 3. Roll it out

Place a second plastic sheet or baking paper over the top of each gozleme and use a rolling pin to gently roll it flat, working from the middle out with small rolls and slight twists rather than rolling straight out to the edge. Flip it over and roll again, always with the plastic or baking paper — this helps the layers stick together and spreads the filling evenly to the edges.

Step 4. Cook the gozleme

Heat a dry, flat pan over medium to low heat. Brush one side of the gozleme with olive oil and place it oil-side down in the pan. While it cooks, brush the top side with oil.

Cook for a couple of minutes per side, flipping a few times, until both sides are golden and crisp.

Finish with a squeeze of lemon juice and salt on top before serving.

A FEW THINGS YOU'LL WANT TO KNOW

Can I make these ahead of time?
Yes — you can roll them out ahead of time and keep them stacked between sheets of baking paper in the fridge until you're ready to cook, no oil needed at this stage. There's nothing in this filling that would make them go soggy, but if you're swapping in other fillings, just keep an eye on watery ingredients and drain or pat them dry first.

Can I swap the spinach for something else?
Yes — this filling is flexible, so feel free to use it as a base and adjust with whatever greens or extras you have on hand.

Why thaw the roti to only 80%?
Fully thawed roti is softer and more likely to tear when you're layering and rolling, while roti that's still a little firm holds together better and is so much easier to work with through the assembly and rolling process.

What's the best way to roll it out without tearing it?
Go gently and work from the middle out — roll a little from the centre, give it a slight twist, then roll a little more, twist again, and keep working outward like that rather than rolling straight out in one direction. If you push too far out too quickly, the roti can stretch and split open. You can absolutely get it nice and flat, just take your time getting there.

Will I definitely get 5 gozleme out of this?
These quantities are a guide, not a strict rule. Everyone piles their filling differently, and roti can vary in size from packet to packet, so you might end up with 4, 5 or 6 gozleme depending on how generous you are. If you find yourself with cheese filling left over at the end, just make yourself a bonus cheese roti — no spinach needed, just cheese, folded and cooked the same way.