Ingredients for Spinach And Feta Gozleme
- Dried Yeast
- 5g salt
- Caster Sugar
- Plain Flour
- Olive Oil
- Baby Spinach
- Feta Cheese
- Lemon Wedge
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How to Make Spinach And Feta Gozleme
- In a large jug, combine warm water, yeast, salt, and sugar. Stir with a fork until the yeast is dissolved.
- Cover the jug with a clean tea towel and let stand in a warm place for 5-10 minutes, or until foamy.
- Sift flour into a large bowl. Make a well in the center.
- Add the yeast mixture and 2 tablespoons of olive oil to the well. Gradually incorporate the flour into the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Preheat your barbecue plate or griddle to medium-high heat.
- Once the dough has risen, punch it down and divide it into 4 equal pieces.
- On a lightly floured surface, roll each piece of dough into a 35cm x 45cm rectangle.
- Spread one-quarter of the chopped spinach evenly over one half of each rectangle.
- Sprinkle with crumbled feta cheese and season with salt and pepper.
- Fold the other half of the dough over the filling, pressing the edges firmly to seal.
- Brush one side of each gozleme with 1 teaspoon of olive oil.
- Cook the gozleme on the hot barbecue plate for 2-3 minutes per side, or until golden brown and crispy.
- Remove from the barbecue plate and cut each gozleme into quarters.
- Serve immediately with lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
13g
Fat
50g
Carbs
25g
