vegan feta recipe

Vegan Spinach and Cheese Gozleme

vegan spinach and cheese gozleme

There are flatbreads you eat because something quick is needed. And then there are flatbreads like this Vegan Spinach and Cheese Gozleme — the kind that comes off the pan blistered and golden in patches, that releases a cloud of steam scented with garlic and melted cheese the moment you tear into it, and that delivers a combination of soft, slightly chewy dough and a rich, savory spinach and cheese filling so satisfying that it is genuinely difficult to stop at one. This is that gozleme. The one that makes a Turkish street food classic feel completely at home in any plant-based kitchen. The one that turns a handful of pantry staples into something that tastes like it came from a market stall in Istanbul.

Gozleme is a traditional Turkish savory flatbread, rolled thin and folded around a filling before being cooked on a hot griddle or pan until the dough is blistered, slightly crisp at the edges, and tender throughout, with the filling inside melted and fragrant. This vegan version uses a simple yeast-free dough that comes together in minutes and a filling of sautéed spinach, garlic, and a vegan feta and mozzarella blend that melts beautifully and provides the salty, tangy, creamy character that makes the original so beloved.

What makes this gozleme so outstanding is the dough technique — rolled extremely thin so it cooks through quickly on the stovetop without ever needing an oven, and folded into a flat parcel that seals the filling inside while still allowing it to spread to the edges, ensuring every single bite contains both bread and filling in perfect proportion.

This recipe is 100% vegan, ready in just 30 minutes, requires no oven, and is absolutely wonderful served hot off the pan with a wedge of lemon and a dollop of vegan yogurt alongside.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
15 mins15 mins30 mins4~340 kcal

Ingredients

For the Dough

  • 2 cups (240g) all-purpose flour, plus extra for rolling
  • 1 tsp salt
  • ¾ cup (180ml) warm water
  • 2 tbsp olive oil

For the Filling

  • 5 cups (150g) fresh spinach, roughly chopped
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • ¾ cup (90g) vegan feta, crumbled
  • ½ cup (60g) vegan mozzarella, shredded
  • 2 tbsp fresh dill, finely chopped
  • ½ tsp nutmeg
  • Salt and black pepper to taste

For Cooking

  • 3 tbsp olive oil or vegan butter, for the pan

Optional Add-ins

  • ¼ tsp chili flakes for gentle heat
  • 2 spring onions, finely sliced
  • 1 tbsp nutritional yeast for extra savory depth
  • Sun-dried tomatoes, finely chopped

To Serve

  • Fresh lemon wedges
  • Vegan yogurt or tzatziki
  • Fresh parsley or dill
  • A simple side salad

Instructions

  1. Make the dough. In a large bowl combine the flour and salt. Add the warm water and olive oil and mix with a spoon then your hands until a soft, slightly tacky dough forms. Knead for 4–5 minutes on a lightly floured surface until smooth and elastic. Cover with a damp towel and rest for 15 minutes — this relaxes the gluten and makes the dough much easier to roll thin.
  2. Make the filling. Heat the olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the spinach in batches, stirring until wilted — about 2–3 minutes total. Transfer to a colander and press out excess liquid, then roughly chop. In a bowl combine the squeezed spinach with the vegan feta, mozzarella, dill, nutmeg, salt, and pepper.
  3. Divide and roll the dough. Divide the rested dough into 4 equal pieces. On a lightly floured surface roll each piece out as thinly as possible into a large rectangle or oval, roughly 30 x 20cm — the dough should be almost translucent in places. Thin rolling is essential for gozleme to cook through properly on the stovetop.
  4. Fill and fold. Spread a quarter of the filling over one half of the rolled dough, leaving a small border. Fold the other half over the filling and press the edges to seal, or fold into thirds like a letter for a more traditional rectangular shape. Press gently to spread the filling evenly inside.
  5. Cook on a hot pan. Heat a large dry skillet or griddle over medium heat and brush lightly with olive oil. Place one folded gozleme in the pan and cook for 3–4 minutes per side, brushing the top with a little more oil before flipping, until both sides are golden with blistered, slightly charred patches and the filling inside is hot and the cheese has melted.
  6. Slice and serve. Transfer to a board and cut into wide strips with a sharp knife or pizza cutter. Serve immediately while hot, with lemon wedges and a side of vegan yogurt.

Pro Tips for the Best Vegan Gozleme

  • Roll the dough as thin as you can manage. Thick dough will not cook through on the stovetop before the outside burns. Aim for a thickness you can almost see through.
  • Squeeze the spinach thoroughly. Excess moisture in the filling will make the dough soggy and prevent proper sealing.
  • Cook over medium, not high, heat. A pan that is too hot will char the outside before the filling is properly warmed and the cheese has melted.
  • Brush with oil between flips for the best golden, blistered finish characteristic of authentic gozleme.
  • Rest the dough fully. Skipping the rest makes the dough spring back and resist rolling thin.

The Story of Gozleme

Gozleme is one of the most beloved street foods in Turkey, traditionally made by women cooking on large flat griddles called sac at markets and festivals. The name comes from the Turkish word goz, meaning eye, referring to the small blistered bubbles that appear on the dough as it cooks. Traditional fillings include spiced minced meat, potato, or — as in this version — spinach and cheese, one of the most popular vegetarian options found at Turkish markets. This plant-based adaptation keeps the same beloved combination of tender dough and rich, savory filling that has made gozleme a favorite far beyond Turkey’s borders.

Flavor Variations

  • Mushroom and Spinach Gozleme: Add sautéed mushrooms to the filling for extra earthiness and substance.
  • Spicy Gozleme: Add chili flakes and a pinch of cumin to the filling for a warmer, spiced version.
  • Potato and Herb Gozleme: Replace half the spinach with mashed potato seasoned with herbs for a heartier, more traditional-style filling.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~340 kcal10g40g3g14g

Storage

  • Refrigerator: Store cooked gozleme in an airtight container for up to 3 days. Reheat in a dry pan over medium heat for 2–3 minutes per side to restore crispness.
  • Freezer: Freeze cooked, cooled gozleme wrapped individually for up to 1 month. Reheat from frozen in a pan over low-medium heat until heated through.
  • Dough: Unfilled dough can be made ahead and refrigerated for up to 24 hours, wrapped tightly.

Frequently Asked Questions

Can I bake these instead of pan frying?

Yes — bake at 400°F (200°C) for 12–15 minutes, though the texture will be drier and less blistered than the traditional stovetop method.

What vegan cheese works best?

A good vegan feta provides the essential salty tang, while vegan mozzarella adds the melt. A blend of both gives the most authentic result.

Can I make the dough gluten-free?

Yes, with a 1:1 gluten-free flour blend, though the dough will be more delicate and harder to roll paper thin.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more satisfying vegan flatbread and dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

January 7, 2026 by All Recipes Mains & Bowls 0

Vegan Mediterranean Spinach and Feta Cheese Chips

vegan mediterranean spinach and feta cheese chips

There are snacks you make because something crunchy is needed between meals. And then there are snacks like these Vegan Mediterranean Spinach and Feta Cheese Chips — the kind that come out of the oven as thin, shatteringly crisp rounds studded with flecks of spinach and crumbled vegan feta, intensely savory and deeply herbaceous, so satisfyingly crunchy and so completely addictive that they replace every other snack in the house the moment they appear. This is that snack. The one that disappears before the baking sheet has cooled. The one that people eat standing at the kitchen counter before it even makes it to a serving bowl.

These cheese chips are made by mixing crumbled vegan feta with finely chopped spinach, herbs, and a binding of chickpea flour and nutritional yeast into small rounds, baked at high heat until the cheese has melted and crisped into thin, golden, lacy crisps that shatter on the first bite and deliver an intensely savory, salty, herbaceous flavor that is genuinely more interesting than any commercial chip available.

What makes these chips so outstanding is the vegan feta — its salty, tangy character concentrates dramatically during baking as moisture evaporates, producing a chip with a flavor intensity that is far beyond what the mild pre-baking mixture would suggest.

This recipe is 100% vegan, naturally gluten-free, ready in just 25 minutes, and absolutely wonderful served warm from the oven as a snack, alongside soup, or crumbled over salads as an extraordinary savory topping.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins15 mins25 mins4~140 kcal

Ingredients

For the Cheese Chips

  • 200g vegan feta, crumbled into small pieces
  • 1 cup (30g) fresh spinach, very finely chopped
  • 2 tbsp chickpea flour
  • 2 tbsp nutritional yeast
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp dried thyme
  • ¼ tsp black pepper
  • ¼ tsp chili flakes (optional)
  • 1 tbsp olive oil

Optional Add-ins

  • 1 tbsp sun-dried tomatoes, very finely diced
  • 1 tsp lemon zest for brightness
  • 1 tbsp fresh dill, finely chopped instead of dried thyme
  • A pinch of smoked paprika

To Serve

  • Alongside hummus for dipping
  • Crumbled over Greek salad
  • On top of soups as a crunchy garnish
  • With vegan tzatziki alongside
  • As a standalone snack with olives and roasted peppers

Instructions

  1. Preheat the oven. Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper — do not use a silicone mat as parchment produces a crispier bottom.
  2. Finely chop the spinach. Chop the fresh spinach as finely as possible — almost to a mince. Larger pieces of spinach create uneven chips that do not crisp uniformly. Press between paper towels to remove any excess moisture.
  3. Make the chip mixture. In a bowl combine the crumbled vegan feta, finely chopped spinach, chickpea flour, nutritional yeast, oregano, garlic powder, thyme, black pepper, chili flakes if using, and olive oil. Mix thoroughly until everything is evenly combined into a cohesive, slightly sticky mixture.
  4. Shape the chips. Drop tablespoon-sized mounds of the mixture onto the prepared baking sheets, spacing them at least 5cm apart. Flatten each mound with the back of a spoon or your fingers into a thin, even round approximately 5–6cm in diameter and no more than 4–5mm thick. The thinner the chip, the crispier the result.
  5. Bake until crispy. Bake for 12–15 minutes until the chips are deeply golden, the edges are beginning to darken slightly, and the surface looks dry and set. The chips will not look completely crispy in the oven — they crisp further as they cool.
  6. Cool on the tray. Let the chips cool completely on the baking sheets before removing — they are fragile when hot and firm up into crisp, shatteringly crunchy rounds as they cool. Do not attempt to move them until fully cooled.

Pro Tips

  • Make the chips as thin as possible — thickness is the enemy of crispiness in cheese chips. Press firmly and evenly to achieve the thinnest possible round without holes forming.
  • Chop the spinach very finely and press dry — large wet pieces of spinach prevent the chip from crisping evenly and create soft patches.
  • Let them cool fully on the tray before moving — vegan cheese-based chips are softer when hot than dairy cheese crisps and need the cooling period to fully firm up.
  • Do not overcrowd the baking sheets — chips need space and airflow to crisp properly rather than steam from neighboring chips.

Why Vegan Feta Makes Such Outstanding Chips

The quality that makes vegan feta ideal for baking into chips is the same quality that makes it challenging in other applications — its relatively high moisture content compared to some other vegan cheeses. In chip making this moisture evaporates rapidly in the hot oven, concentrating the salty, tangy flavor dramatically and allowing the remaining protein and fat to crisp and set into a firm, shatteringly thin round. The chickpea flour acts as both binder and additional crisping agent, providing structure that prevents the chip from collapsing as the moisture leaves.

Flavor Variations

  • Kalamata Olive and Feta Chips: Add finely minced kalamata olives to the mixture for a deeper, brinier, more intensely Mediterranean flavor.
  • Za’atar Feta Chips: Replace the dried oregano and thyme with za’atar seasoning for a Middle Eastern-inspired version with beautiful herbal complexity.
  • Sundried Tomato and Basil Chips: Add very finely diced sun-dried tomatoes and dried basil for a Caprese-inspired version with a slight sweetness against the salty feta.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~140 kcal6g8g2g10g

Storage

  • Room temperature: Store in an airtight container at room temperature for up to 3 days. These chips soften slightly during storage — return to a 375°F (190°C) oven for 4–5 minutes to restore crispiness if needed.
  • Freezer: Not recommended — the texture does not survive freezing and thawing well.
  • Best fresh: Like all homemade chips, these are at their absolute peak within 30 minutes of baking and cooling, when the crispiness is at its maximum.

Frequently Asked Questions

What vegan feta works best for this recipe?

A firm, crumbly vegan feta that holds its shape when handled produces the best chips — avoid very soft or creamy vegan feta styles that are too wet to crisp properly.

Why are my chips soft instead of crispy?

Soft chips are caused by chips that are too thick, spinach that was not dried thoroughly, or chips removed from the oven before fully baked. Make the chips as thin as possible, press the spinach very dry, and bake until the edges are noticeably golden. Remember the chips also crisp further as they cool.

Can I use frozen spinach?

Yes — thaw completely and squeeze extremely thoroughly until almost completely dry before chopping and using. Frozen spinach releases significantly more water than fresh and must be drier than seems necessary before adding to the mixture.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more addictive vegan snack and appetizer recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

December 29, 2025 by All Recipes Mains & Bowls 2

Vegan Spinach and Feta-Filled Crepes

vegan spinach and feta filled crepes

There are brunch recipes that feel genuinely special. And then there are brunch recipes like these Vegan Spinach and Feta-Filled Crepes — the kind that come out of the pan impossibly thin and delicate, golden at the edges, folded around a savory filling of garlicky wilted spinach and crumbled vegan feta that is fragrant with herbs and slightly tangy, making every bite simultaneously light and deeply satisfying. This is that recipe. The one that turns a weekend morning into something that feels like a French bistro breakfast. The one that looks considerably more impressive than the time invested would suggest.

These crepes use a simple vegan batter of all-purpose flour, plant milk, and a flax egg that produces a delicate, lacy crepe that is completely indistinguishable in texture and thinness from a classic egg-based crepe. The filling of wilted spinach, garlic, and crumbled vegan feta is simple and deeply satisfying, carrying enough herbaceous, tangy flavor to make these crepes work as a complete brunch dish without any additional sauce.

What makes these crepes so outstanding is the batter — resting for 20 minutes allows the gluten to relax, producing a smoother, more pourable batter that spreads more easily in the pan and cooks more evenly into the characteristic paper-thin, lacy rounds that define a great crepe.

This recipe is 100% vegan, ready in about 40 minutes, and absolutely wonderful served folded or rolled with extra vegan feta crumbled over the top and a squeeze of fresh lemon juice.

Recipe Information

Prep TimeRest TimeCook TimeTotal TimeServingsCalories
10 mins20 mins10 mins40 mins4~280 kcal

Ingredients

For the Crepe Batter

  • 1 cup (120g) all-purpose flour
  • 1½ cups (360ml) plant milk (oat milk recommended for neutral flavor)
  • 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water — rest 5 minutes)
  • 1 tbsp melted vegan butter or neutral oil
  • ½ tsp salt
  • Vegan butter for cooking

For the Spinach and Feta Filling

  • 4 cups (120g) fresh spinach
  • 150g vegan feta, crumbled
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tbsp fresh dill or parsley, finely chopped
  • ¼ tsp nutmeg
  • Salt and black pepper to taste

Optional Add-ins

  • ¼ cup (30g) sun-dried tomatoes, finely chopped
  • A pinch of chili flakes in the filling
  • Vegan cream cheese spread inside before adding the spinach filling

To Serve

  • Extra crumbled vegan feta
  • Fresh lemon wedges
  • Fresh dill
  • A drizzle of olive oil

Instructions

  1. Make the crepe batter. Whisk together the flour, plant milk, flax egg, melted vegan butter, and salt until completely smooth and lump-free. Let the batter rest for 20 minutes at room temperature — this is not optional. The resting period allows the flour to fully hydrate and the gluten to relax, producing a more fluid, evenly spreading batter.
  2. Make the filling. Heat the olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the spinach in batches, stirring until completely wilted. Remove from heat, squeeze any excess moisture from the spinach, and roughly chop. Combine with the crumbled vegan feta, fresh herbs, nutmeg, salt, and pepper. Set aside.
  3. Cook the crepes. Heat a 20–22cm non-stick or crepe pan over medium heat. Add a small knob of vegan butter and swirl to coat. Pour approximately 60–70ml of batter into the center of the pan and immediately swirl the pan in a circular motion to spread the batter into a thin, even round. Cook for 60–90 seconds until the edges look dry and are beginning to lift, then flip carefully and cook for 30 seconds on the second side. Transfer to a plate and repeat with remaining batter.
  4. Fill the crepes. Place 2–3 tablespoons of the spinach feta filling along the center of each crepe. Fold into quarters or roll into cylinders.
  5. Serve immediately. Arrange on plates and top with extra crumbled vegan feta, fresh dill, and lemon wedges. Serve immediately.

Pro Tips

  • Rest the batter for the full 20 minutes — this single step produces noticeably smoother, more spreadable batter and more consistently thin, lacy crepes than batter used immediately.
  • Swirl the pan quickly after pouring the batter — the batter sets quickly and must be spread before it begins to cook.
  • The first crepe is almost always a test crepe that will not come out perfectly — this is completely normal and happens to every cook. Adjust the heat and butter quantity based on the first result.
  • Keep finished crepes stacked on a plate covered with a clean kitchen towel — they stay warm and pliable rather than becoming brittle.

The Art of the Perfect Crepe

Crepes are one of the most rewarding and most technically satisfying preparations in all of everyday cooking — a dish that rewards practice and attention in a way that produces genuinely better results with each attempt. The French crepe tradition is centuries old, rooted in the Brittany region of northwestern France where buckwheat galettes (savory crepes) and sweet wheat crepes have been the defining regional food for as long as records exist.

The key to a great crepe — plant-based or otherwise — is always the same: a rested batter, a properly preheated pan, sufficient butter, and the confidence to swirl quickly and decisively. The batter must be fluid enough to spread across the pan before it sets, which is why the resting period that hydrates the flour and relaxes the gluten is so important — an unrested batter is thicker and less fluid, producing a crepe that sets in a thick, uneven layer rather than spreading to a uniform thin round.

Flavor Variations

  • Sweet Breakfast Crepes: Use the same batter with a teaspoon of vanilla and a tablespoon of sugar, and fill with fresh berries and vegan whipped cream for a sweet version.
  • Mushroom and Herb Crepes: Replace the spinach with sautéed mushrooms, thyme, and vegan cream cheese for a different savory filling.
  • Mediterranean Crepes: Add sun-dried tomatoes, olives, and roasted red pepper to the filling for a more complex Mediterranean character.

Nutritional Highlights (Per Serving — 2 crepes)

CaloriesProteinCarbsFiberFat
~280 kcal10g32g3g13g

Storage

  • Refrigerator: Store stacked crepes with parchment between each one in an airtight container for up to 3 days. Reheat briefly in a dry pan.
  • Freezer: Freeze stacked crepes with parchment between each for up to 2 months. Thaw at room temperature and reheat in a dry pan.
  • Filling: The spinach feta filling keeps in the refrigerator for up to 3 days and can be made ahead for faster assembly.

Frequently Asked Questions

Can I make the batter the night before?

Yes — rested batter kept covered in the refrigerator overnight actually produces slightly better crepes than 20-minute rested batter. Bring to room temperature and stir well before using.

Why are my crepes tearing when I flip them?

Crepes tear when they are flipped too early before the bottom has fully set, when the batter is too thick, or when the pan is not properly non-stick. Wait until the edges look completely dry and beginning to curl before flipping.

Can I make these crepes gluten-free?

Yes — use a 1:1 gluten-free flour blend. The crepes will be slightly more fragile than the regular version but still delicious and entirely workable.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more elegant vegan brunch and breakfast recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

December 29, 2025 by All Recipes Breakfast 0