Spinach Feta and Pine Nut Gozleme


Author Notes: This is far less involved than it seems, and I urge you to give it a go!Eat This My Friend | Jade O'Donahoo

Serves: 4

Ingredients

for the dough

  • 2 cups plain flour
  • 200 grams plain natural yoghurt
  • pinch salt
  • 2 tablespoons olive oil

for the filling

  • 75 grams baby spinach leaves
  • 150 grams feta, crumbled
  • 2 spring onions, thinly sliced
  • 2 tablespoons pine nuts
  • lemon wedges, for serving
  • 2 tablespoons olive oil, for frying
In This Recipe

Directions

  1. To make the dough, place the yoghurt in a mixing bowl of and electric mixer, with a pinch of salt. Using the dough hook, mix while gradually adding the flour with motor running. Keep mixing slowly for a few minutes, until a nice ball of dough comes together. Add the olive oil and mix for a few more minutes, or drop it on the bench and knead by hand. You should have a not too sticky ball of dough. Some flour is thirstier than others, so feel free to adjust as necessary, with an extra spoonful of yoghurt, or flour. Leave to rest covered, for 30 minutes.
  2. Scatter a tiny handful of flour onto a workbench, divide the dough into 4 separate balls, and shape them into rough rectangles. With a rolling pin, roll these into thin (just a few millimetres) rectangular sheets.
  3. Scatter the filling ingredients equally over one half of the sheets of dough. Once finished, fold other half of the dough over the filling and seal the edges using your fingers.
  4. Once they are all cooked, cut into wedges and serve with a squeeze of lemon.

More Great Recipes:
Pie|Greek|Feta|Spinach|Vegetarian

Reviews (5) Questions (0)

5 Reviews

Author Comment
Eat T. August 11, 2015
Step 4 - seemed to have dropped and I can't edit the recipe : (<br />Here it is, until I can edit:<br />To cook, heat a splash of oil in a large pan, and place your parcels in them. I cooked mine in two batches. Fry the parcels over a gentle heat, until golden, then flip and repeat the process on the other side.
 
AntoniaJames August 11, 2015
Seriously delicious looking / sounding. Can't wait to try these. Thank you for providing metric weight measures! ;o)
 
Author Comment
Eat T. August 11, 2015
No problem! I am in Australia, and use metric measurements. Am always so confused when I have to follow a recipe that uses imperial measurements. I now use a converter app, but it takes me quite a bit longer : )
 
aargersi August 11, 2015
I would love to try these - the cooking step seems to have dropped - do you griddle them? It looks that way in the photo
 
Author Comment
Eat T. August 11, 2015
Oh thanks so much for telling me this! I have been having a few issues with this lately, and not sure why! Anyway, I can't seem to edit the recipe at the moment, however I left the instructions in the comments section. I will fix it up as soon as I can. Enjoy!