Spinach and Feta Gozleme

Love from Lisa Spinach and feta gozleme

I didn’t totally enjoy these Spinach and Feta Gozleme.

I think my problem with them was the dough. I need some serious dough making tips, as the dough was really thick making them way too doughy.

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8g sachet of instant dried yeast

Pinch of salt

1 teaspoon of caster sugar

3 cups of plain flour

1/3 cup of olive oil

100g of baby spinach

200g of crumbled feta cheese

Lemon juice

Step one

Combine 300ml of warm water, instant dried yeast, salt, and caster sugar in a jug. Stir with a fork. Cover. Stand in a warm, sunny place for 5 minutes, or until bubbles form on the surface.

Step two

Sift the plain flour into a large bowl. Add yeast mixture and 2 tablespoons of olive oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Cut dough into 4. Place on a greased baking tray. Cover with a clean tea towel. Stand in a warm, sunny place for 20 minutes, or until dough doubles in size.

Step three

Roll each piece dough into a 35cm x 45cm rectangle. Place one-quarter of spinach over half of each rectangle. Top with feta and season with salt and pepper. Fold dough over to enclose filling. Press edges together to seal.

Step four

Preheat a barbecue plate on medium-high heat (I used a frying pan). Brush one side of each Gozleme with 2 teaspoons of olive oil. Cook for 2 to 3 minutes or until the base is golden. Brush uncooked side with remaining olive oil. Turn over and cook for 2 to 3 minutes or until golden and crisp. Move onto serving plate. Cut Gozleme into quarters. Serve with lemon wedges.

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