This recipe first appeared in Food magazine.
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Ingredients
Method
1.Place the yeast, a pinch of salt, sugar, flour and 2 tablespoons of the oil in a bowl and mix. Add the warm water and mix to a soft dough. Knead on a floured surface until smooth and springy.
2.Place in a clean greased bowl and cover with a clean tea towel. Stand in a warm, sunny place for 20 minutes or until dough doubles in size. Combine the spinach, feta cheese, lemon juice and a pinch of salt, and set aside.
3.When the dough has risen, divide into 4 pieces. Roll each piece into a very thin rectangle on a floured bench. Scatter a quarter of the spinach mixture over half the rectangle, folding the other half over the top.
4.Brush lightly with oil and cook, oiled side down, in a hot frying pan. Brush the top side with oil, and when the bottom is golden and the dough bubbling, flip the gözleme and cook the other side.
5.Continue until you have filled and cooked all 4. Serve warm with a squeeze of lemon juice.
Note
- You can cook several at once on a barbecue grill plate, or use several pans to cook them more quickly. – Gözleme are the Turkish equivalent of toasties; they’re filled flatbreads. They can be assembled and stored uncooked in the fridge overnight, or frozen until needed. PER SERVE Energy 413kcal, 1731kj • Protein 10.9g • Total Fat 23.5g • Saturated Fat 6.4g • Carbohydrate 37.7g • Fibre 3.3g • Sodium 357mg
