spinach + feta gozleme

prep time: 60 minutes

cook time: 7 minutes

makes: 6



2 1/2 cups plain flour

1 cup warm water

3 tbsp olive oil

7g instant yeast

1 tsp salt


200g spinach, wilted and chopped

200g greek feta, crumbled

1/4 cup parsley, chopped

3 tbsp dill, chopped

2 cloves garlic, crushed

1 shallot, minced

1 lemon, to serve


to a stand mixer with a dough hook attachment add the flour, salt and yeast

turn mixer onto a medium speed and gradually pour in the water and oil. allow the mixer to knead on a low-medium speed for 10 minutes or until dough is smooth and elastic

cover and set dough aside in a warm place to rise for 40 minutes or until doubled in size

punch down dough and rise for a further 20 minutes

cut dough into 6 even pieces

on a lightly floured surface, roll out the first piece of dough into a rectangle as thin as you can then sprinkle over a bit of each filling ingredient, making sure you have enough reserved to fill the remaining gözlemes

once filled, fold the two longer sides into each other then the two smaller sides over like an envelope, seal with a small amount of water

heat a tablespoon of olive oil and a knob of butter and pan fry the gözlemes on a high heat for 4 minutes on the first side and about 2 minutes on the second

cut the gözlemes into triangles and serve with a wedge of lemon


whilst you roll your dough into rectangles keep the other pieces covered in a bowl so that they don't dry out during the process

for the spinach, add to a hot pan until wilted then transfer to a tea towel and squeeze out any excess liquid before adding to the dough, this will ensure the dough doesn't become soggy

if you're making the dough by hand (without a stand mixer) follow the recipe as is, you may just need to manually knead the dough a little longer to reach the desired consistency