I love this recipe because it takes everything I enjoy about traditional gozleme — the creamy, cheesy spinach filling and flaky pastry — and turns it into cute, easy-to-handle portions. The pie maker method means I can cook several at once, with perfect results every time. They’re great for entertaining, lunchboxes, or as a savoury snack. Plus, I can make them ahead and reheat them later, which makes my life even easier.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
250g frozen spinach, thawed and drained well 100g feta, crumbled 100g (1 cup) coarsely grated mozzarella 1 green shallot, trimmed, thinly sliced 2 tbsp finely chopped fresh mint leaves 9 sheets filo pastry 70g butter, melted Greek-style yoghurt, to serve Lemon wedges, to serve
Directions
I start by placing the spinach, feta, mozzarella, shallot, and mint in a large bowl. I mix everything together until the filling is evenly combined.
I lay one sheet of filo pastry on a clean, dry surface and brush it with melted butter. I place another sheet on top, brush again, and continue until I have 6 buttered layers.
Using a sharp knife, I cut the layered filo stack in half lengthways, then each half into 3 crossways pieces, making 6 smaller stacks in total.
I place one stack into each hole of my pie maker, letting the pastry overhang slightly. I spoon in some filling until level with the rim, then fold the overhanging pastry over the top. I brush the tops with more melted butter.
I turn on the pie maker, close the lid, and cook for about 5 minutes, until golden. I then turn them over and cook for another 5 minutes until crisp and flaky.
In the final minute, I sometimes sprinkle sesame seeds on top for extra texture and flavor. I transfer the cooked gozleme bites to a tray, cover with foil, and keep warm while I make the next batch.
I repeat the layering process with the remaining filo sheets and filling, cooking in batches until all the mixture is used.
To serve, I spoon Greek-style yoghurt into a small bowl and serve the gozleme bites with lemon wedges on the side.
Sometimes I add chopped olives or sun-dried tomatoes to the filling for an extra Mediterranean flavor. If I want a heartier option, I add some cooked, shredded chicken or lamb mince. I’ve also tried a vegetarian version with roasted pumpkin and ricotta instead of spinach and feta — it’s equally delicious! For spice, a pinch of chili flakes or ground cumin gives a lovely warmth.
Storage/Reheating
I store leftover gozleme bites in an airtight container in the fridge for up to 3 days. To reheat, I pop them back in the pie maker or in an oven at 180°C for about 10 minutes until crisp again. They can also be frozen — I freeze them in a single layer on a tray before transferring them to a freezer bag, then reheat directly from frozen in the oven for 15–20 minutes.
FAQs
Can I make these ahead of time?
Yes, I often prepare the filling and filo stacks earlier in the day, then cook them fresh when ready to serve.
Can I use fresh spinach instead of frozen?
Yes, just wilt it first in a pan, squeeze out all the liquid, and let it cool before mixing.
Can I use puff pastry instead of filo?
Absolutely — puff pastry gives a slightly different texture, but it’s delicious and even easier to handle.
Do I need a pie maker for this recipe?
No, you can bake them in the oven at 180°C for about 20–25 minutes or cook them in a pan over medium heat until golden on both sides.
How do I stop filo pastry from drying out?
I keep the unused sheets covered with a damp tea towel while I work.
Can I make a large version instead of bites?
Yes, just layer the filo in a baking dish and bake it as a tray bake. Slice it into squares once cooked.
What can I use instead of feta?
Ricotta or crumbled goat’s cheese both work beautifully for a milder flavor.
Can I make these dairy-free?
Yes, I use dairy-free feta and butter substitutes, and they turn out just as tasty.
Can I serve these cold?
Yes, though I prefer them warm when the cheese is soft and melty.
Can I add herbs other than mint?
Definitely. Parsley, dill, or coriander are great additions that give different flavor notes.
Conclusion
These Pie Maker Gozleme Bites are a genius way to enjoy all the flavours of classic gozleme in a quick, portable format. I love how crisp and buttery the filo turns out, wrapped around that creamy, cheesy spinach filling. They’re perfect for snacks, picnics, or light lunches — simple, satisfying, and endlessly customizable.
These Pie Maker Gozleme Bites are a quick, cheesy twist on the classic Turkish street food. With a creamy spinach, feta, and mozzarella filling wrapped in buttery filo pastry, they’re perfectly crisp, golden, and ready in minutes thanks to the pie maker. Ideal for snacks, entertaining, or lunchboxes.
Ingredients
250 g frozen spinach, thawed and drained well
100 g feta, crumbled
100 g (1 cup) coarsely grated mozzarella
1 green shallot, trimmed, thinly sliced
2 tbsp finely chopped fresh mint leaves
9 sheets filo pastry
70 g butter, melted
Greek-style yoghurt, to serve
Lemon wedges, to serve
Instructions
Make the filling: In a large bowl, combine spinach, feta, mozzarella, shallot, and mint. Mix well until evenly combined.
Prepare the pastry: Place one sheet of filo on a clean surface, brush with melted butter, and layer another sheet on top. Repeat until you have 6 buttered layers.
Cut and shape: Cut the filo stack in half lengthways, then each half into 3 crossways pieces to create 6 smaller stacks.
Assemble: Place one stack in each pie maker hole, letting the pastry overhang slightly. Spoon filling into each hole until level with the rim, then fold over the pastry and brush with melted butter.
Cook: Turn on the pie maker, close the lid, and cook for about 5 minutes until golden. Turn over and cook for another 5 minutes until crisp and flaky. Sprinkle sesame seeds on top in the final minute if desired.
Repeat: Continue layering and cooking with remaining filo and filling until all are cooked. Keep cooked gozleme bites warm under foil.
Serve: Serve warm with Greek-style yoghurt and lemon wedges on the side.
Notes
Add chopped olives, sun-dried tomatoes, or chili flakes for extra flavor.
Use puff pastry instead of filo for a quicker version.
Make a vegetarian version with roasted pumpkin and ricotta instead of spinach and feta.
Freeze uncooked bites on a tray, then bake or air fry from frozen when needed.
To keep filo from drying out, cover with a damp tea towel while assembling.
