GOZLEME WITH SPINACH & FETA

By Dinah Crowe :: G-Fresh

Featured on episode 5 of Adelady on Channel 9, Adelaide…

GOZLEME, WITH SPINACH & FETTA AND LEMON CHILLI GARLIC SEASONING

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Ingredients 

:: 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

1 egg

2t lemon, chilli, garlic GFRESH seasoning

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Method

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.

Dinah x

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