Ingredients
For the Gozleme dough:
- 400 g all-purpose flour, sifted
- 1 sachet instant dried yeast (7 g)
- 1 teaspoon sea salt
- 3 tablespoons olive oil
- 2,5 tablespoons plain natural yoghurt
- 250 ml warm water
For the filling:
- 150 g young spinach leaves, finely chopped
- 2 green onions, finely chopped
- 200 g feta cheese, crumbled
- 1/4 teaspoon red pepper flakes
- olive oil, for pan frying
- lemon wedges, to serve
Instructions
- In a small bowl, add half of the warm water with the yeast. Stir to combine and let stand in a warm place for 5 minutes or until bubbles form on the surface.
- Sift the flour into a large bowl. Make a well in the middle and pour in the yeast mixture, olive oil, yoghurt and the remaining warm water. Using your hands or a spoon, draw in the flour from the sides and work the mixture into a shaggy dough. Turn onto a flour dusted surface and knead for a few minutes until smooth.
- Return to the bowl. Cover with a tea towel and set in a warm corner of your kitchen for about 30 minutes rest, or until the dough doubles in size.
- Divide the dough into 5 pieces, knead them and roll into balls. Roll each balls in flour to coat, then cover with a cloth and leave them to rest for another 30 minutes.
- Meanwhile, in a medium bowl, combine the spinach, green onion, feta cheese, and red pepper flakes. Then using your hands, further combine the mixture by pressing the the spinach leaves, to soften them a little. Set aside.
- Roll each dough ball into a large rectangle. Dust with extra flour as needed to avoid sticking.
- Roll it as thin as you can without tearing the pastry. Fold the left and right sides of the dough so that the edges meet in the middle. Scatter some of the spinach mixture in the centre of the rolled pastry. Finally, fold the top and bottom ends over the filing, making sure all the filling is covered. Press edges together well to seal.
- Heat a grill plate or a non-stick pan over medium-high heat (for the LeMax preheat at level 9 for 5 minutes, then reduce to level 8). Brush one side of the Gozleme with a little olive oil and place in the hot pan or grill to cook for about 2 -3 minutes, or until golden brown. Brush the uncooked side with a little olive oil and then flip it over. Cook for another 2-3 minutes, until golden brown.
- Cut into triangles (or squares) and serve while warm with lemon wedges as the side.
Nutrition
Video
Notes
- Prepared Gozlemes can be stored in covered in the fridge (separated by baking paper) for up to 2 days. Remove and fry/grill as required.
- I don't find it necessary to cook the spinach ahaed of time. If desired you can blanch it, then squeeze the excess moisture from the leaves, before mixing together with the feta. Since the spinach will shrink, you can also increase the amount to 200 g or more.