Spinach & feta gozleme

Season:

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

Equipment

• 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

• 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.