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Sep 15

Gozleme with Spinach and Feta

This delicious recipe was created for G-Fresh by @dinah_crowe

Yields1 Serving
Pastry
 3C plain flour
 7g sachet dried yeast
 Pinch G-Fresh Atlantic 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 G-Fresh Lemon, Chilli and Garlic Seasoning
1

In a bowl, place warm water, yeast sachet, G-Fresh Sea Salt and sugar, then set aside in a warm place for 10 minutes (until bubbles start to develop on top).

2

With a fork, slowly add 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.

3

Place on a clean lined tray and cover with a clean cloth. Set aside in a warm place until they have doubled in size. Once they have, dust your bench with a little flour, then roll out each quarter till really thin.

4

With your filling (now mixed together), fill your pastry and fold (outside of the pastry inwards) to form a square shape. Brush the top with a little oil so help with it to stick.

5

Add in a little oil to a non-stick pan. Place your pastry in on a medium heat and cook until golden. Turn to cook the other side.

6

Serve with a wedge of lemon and some salad leaves.

Ingredients

Pastry
 3C plain flour
 7g sachet dried yeast
 Pinch G-Fresh Atlantic 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 G-Fresh Lemon, Chilli and Garlic Seasoning

Directions

1

In a bowl, place warm water, yeast sachet, G-Fresh Sea Salt and sugar, then set aside in a warm place for 10 minutes (until bubbles start to develop on top).

2

With a fork, slowly add 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.

3

Place on a clean lined tray and cover with a clean cloth. Set aside in a warm place until they have doubled in size. Once they have, dust your bench with a little flour, then roll out each quarter till really thin.

4

With your filling (now mixed together), fill your pastry and fold (outside of the pastry inwards) to form a square shape. Brush the top with a little oil so help with it to stick.

5

Add in a little oil to a non-stick pan. Place your pastry in on a medium heat and cook until golden. Turn to cook the other side.

6

Serve with a wedge of lemon and some salad leaves.

Gozleme with Spinach and Feta
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