By Dinah Crowe :: G-Fresh
Featured on episode 5 of Adelady on Channel 9, Adelaide…
GOZLEME, WITH SPINACH & FETTA AND LEMON CHILLI GARLIC SEASONING
:: Pastry ::
3C plain flour
7g sachet dried yeast
pinch GFresh sea salt
1t caster sugar
300ml warm water
2T olive oil
:: Filling ::
2C cooked spinach (drained well)
1/2C feta crumbled
Rind of a lemon
1/3C spring onions, sliced finely
1/2C flat leaf parsley, chopped
2t lemon, chilli, garlic GFRESH seasoning
In a bowl, place warm water, yeast sachet, salt and sugar and set aside in a warm place for 10mins until bubbles start to develop on top. With a fork slowly add in your flour and oil and then tip out onto the bench and work dough together until well combined and smooth. Cut the dough into quarters. Place on a clean lined tray and cover with a clean cloth and set aside in a warm place until they have doubled in size. Once they have, dust your bench with a little flour. Roll out each quarter till really thin.
With your filling that you have mixed together – fill your pastry with some of the filling and fold in the outside of the pastry inwards to form a square like shape. Brush the top with a little oil so help with it to stick.
In a non-stick pan add in a little oil. Place your pastry in on a medium heat and cook until golden, then turn to cook the other side.
Serve with a wedge of lemon and some salad leaves.