spinach + feta gozleme



prep time: 60 minutes

cook time: 7 minutes

makes: 6

ingredients


dough


2 1/2 cups plain flour

1 cup warm water

3 tbsp olive oil

7g instant yeast

1 tsp salt


filling


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


method


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

notes


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