A pillow of cheesy spinach and feta in a tasty easy to make flat bread dressed with tangy lemon juice
Serves
1
Prep time
10 Minutes +
20 Minutes Rest time
Cooking time
10 Minutes
Ingredients
Pastry
- 95g plain flour
- 20ml extra virgin olive oil
- 45ml water
- pinch of salt
Filling
- 50g baby spinach, finely chopped
- ½ teaspoon grated garlic
- 50g feta, roughly crumbled
- ½ cup grated mozzarella cheese
- pinch cumin
- pinch paprika
- pinch cayenne
- pinch black pepper
Oil for frying
Method
- Combine pastry ingredients in a bowl and knead to a soft ball. Cover and set aside for 20 minutes
- Meanwhile place spinach, feta, garlic and spices in a bowl and stir to combine
- Sprinkle a thin layer of flour over a silicone mat or board. Roll the pastry into a rectangle shape, thin enough that it will hold the filling without breaking.
- Place filling on one half of the pastry, sprinkle with mozzarella cheese
- Fold the pastry over to cover the filling, flatten gently to release the air, pinching edges to seal
- Heat oil in a large frying pan over medium high heat
- Gently slide the Gozleme into the oiled pan and cook until crispy and golden, approximately 3-4 minutes. Brush the top with oil and gently turn over to cook the other side, pressing down lightly to help cook evenly
- Slide onto cutting board and cut into portions
- Serve with a wedge of lemon. Enjoy!
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