Gozleme with Spinach and Feta
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • Dough:
  • 100 grams (1/3 cup + 1 tablespoon) milk
  • 1 small egg, whisked
  • 1 tablespoon extra virgin olive oil
  • 75 grams (1/3 cup) Greek style plain yoghurt
  • 1 teaspoon yeast
  • 200 grams (1⅓ cups) wholemeal flour
  • 100 grams (2/3 cup) white flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Filling:
  • 1 tablespoon extra virgin olive oil, plus a little extra to cook the Gozleme
  • 1 large brown onion, finely diced
  • 1 bunch rainbow chard, silverbeet, spinach or mixture of greens of your choice, washed
  • 200 grams feta cheese (I used Danish feta as it is quite creamy)
  • 2-3 tablespoons fresh mint or dill, finely chopped
  1. For the Dough:
  2. Warm milk in the microwave for 20 seconds, then combine in a large bowl with egg, oil, yoghurt and yeast.
  3. Sift in combined flours, baking powder and salt and mix well.
  4. Turn out onto a lightly floured board or bench and knead for about 2 minutes.
  5. Place in a lightly oiled bowl, cover with a tea towel and set aside in a warm area for 30 minutes.
  6. Thermomix instructions: Combine milk, egg, oil, yoghurt and yeast in TM bowl and blend for 4 seconds on speed 6. Warm for 3 minutes at 50ºC on speed 2. Add remaining ingredients and with dial set to Closed lid position, knead for 2 minutes on Interval dough mode. Add more warm milk if dough does not come together easily. Turn onto floured ThermoMat, wrap and allow to prove for at least 30 minutes.
  7. Meanwhile, make the filling.
  8. For the Filling: Heat a large sauteing pan over medium heat.
  9. When hot, add the oil and onion.
  10. Cut the stalks off the chard or silverbeet, if using, slice finely and add to the pan.
  11. Saute onion and stems for 8-10 minutes, until stems have softened and onion starts to brown
  12. Chop leaves of chard, silverbeet or spinach and add to the pan and cook for 3-4 minutes, until wilted.
  13. Stir through crumbled feta cheese
  14. To assemble Gozleme - Divide dough into 8 even sized balls and on a lightly floured board or bench, roll out dough balls into thin circles (approx 16 cm in diameter).
  15. Divide the mix into 8 and spoon one portion onto half of each of the dough circles, then sprinkle with approx 1 teaspoon of the fresh herbs.
  16. Fold each over to make a half moon shape and seal edges.
  17. Heat a large frying pan over medium heat.
  18. Add a little olive oil and one or two Gozleme (depending on the size of your pan)
  19. Cook for 3-4 minutes on either side, until browned. If you have a lid, put it on to speed up the cooking process.
  20. Flip over and cook the other side.
  21. Remove onto an oven tray and if eating straight away, keep warm in a warm oven while cooking the rest.
  22. Otherwise cool and store in the fridge until needed.
  23. Reheat in moderate oven for 15 minutes or microwave oven for 1 minute.
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2015/08/16/gozleme-with-spinach-and-feta/