Spinach & Mushroom Gözleme

Behold, the gözleme. An Eastern European cousin of the Mexican quesadilla, we have the folks in Turkey to thank for this lovely, versatile dish — get creative with the veggie fillings and you can have it every day of the week!

Preparation time Prep: 20 mins
cook 20 mins
Skill level Totally Doable

You will need:

  • 2 cups plain or spelt flour, plus for more rolling
  • ½ cup natural plant-based yoghurt, such as coconut
  • ⅓ cup water
  • 1 teaspoon salt
  • ¼ cup olive oil (or omit)
  • 2 tablespoons oil (or sub water)
  • 3 cloves garlic, crushed
  • 2 cups mushrooms, sliced
  • 2 cups baby spinach
  • Salt and pepper to taste
  • 1 cup vegan cheese, crumbled (optional)
To serve
  • Lemon wedges


  • 1To make the dough, add the flour, yoghurt, water and salt to a large bowl or stand mixer. Mix and knead for 5 minutes or until it forms a soft and stretchy dough. If it’s not stretchy, knead for a little longer. Add more flour and knead again if the dough is sticking to the side of the bowl or surface. Cover and set aside to rest.
  • 2To make the filling, add the oil and garlic to a large fry pan over high heat. Sauté the garlic for 2 minutes or until fragrant. Turn down the heat to medium. Add the mushrooms and sauté for 5 minutes or until they are slightly golden brown. Add the baby spinach and sauté for 1 minute or until the leaves are wilted. Season with salt and pepper to taste. Set aside.
  • 3Dust a clean surface with flour. Divide the dough into 4 pieces. Roll out one piece of dough into a large rectangle as thin as possible. Scatter a quarter of the filling on half the dough’s surface. Scatter some cheese on the filling if desired. Fold the dough over and crimp the edges to form a ‘pocket.’ Repeat for the remaining dough and filling.
  • 4Drizzle half a tablespoon of olive oil on a large fry pan over medium heat. If you’re avoiding oil, make sure you use a non-stick fry pan. Add the gozleme pocket and allow it to cook for 2 minutes or until golden brown. Carefully flip and fry it on the other side for 2 minutes until golden brown. Repeat and cook the remaining gozleme.
  • 5Slice the hot gozleme and serve it with lemon wedges
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