Spinach & feta gozleme

IMG_1518Season: All year

Type: Big dishes

Difficulty: Easy

Serves: 4 at home or 24 tastes in the classroom

Fresh from the garden: garlic, tomato, silverbeet or spinach, mint, lemons

Recipe source: Adapted from Pete Evans’s My Table


  • metric measuring spoons & cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • tea towel
  • large non-stick frying pan
  • scales
  • colander
  • bowls – 1 medium
  • rolling pin
  • pastry brush
  • fork
  • serving plates

  • 200 g yoghurt
  • 250 g self-raising flour
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove
  • a pinch of ground cumin
  • a pinch of chilli flakes
  • 4 tablespoons tomato passata
  • 100 g spinach or silverbeet leaves
  • 100 g feta
  • 4 mint leaves
  • lemons


What to do

  • Set out your ingredients.
  • Beat the yoghurt and a pinch of salt in the medium bowl until smooth. Add the flour and mix to form a stiff dough.   Knead lightly and transfer to an oiled bowl. Cover with a tea –towel and leave for 15 minutes.
  • Wash and dry the spinach or silverbeet leaves then shred.
  • Peel and finely chop the garlic.
  • Crumble the feta and set aside.
  • Tear the mint leaves and set aside.
  • Heat the oil in the frying pan over medium heat add the garlic, cumin, chilli and passata and cook for 2 minutes. Add the spinach or silverbeet leaves and cook until wilted. If there is a lot of moisture in the pan drain the mixture.
  • Lightly flour the bench. Divide the dough into 4 equal pieces. Roll each into a 30 cm circle. Place a quarter of the spinach/silverbeet mixture over half of each circle.
  • Sprinkle each with a quarter of the feta and mint leaves.
  • Fold over the dough and seal the edges with a fork.
  • Brush the gozleme with olive oil and cook in the frying pan (or barbeque) until golden then turn over.
  • Cut into slices and serve with lemon wedges.




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