Spinach and Feta Gozleme #cuisinecompanion

I love Gozleme and especially when the shop makes it fresh while you wait... Yum..

So the other day I saw Matt make Gozleme on My Market Kitchen, I thought, I can do that! And my Cuisine Companion will make short work of the dough.

They turned out a cracker and I am looking forward to trying different fillings.

  • 250 ml warm water
  • 2 tsp instant yeast (7gm)
  • Salt
  • 3 cups plain flour
  • 2 Tsp Sugar
  • 1/4 cup Cobram Extra Virgin Olive Oil
  • 2 Tbsp. Greek yoghurt
  • Sugar
  • Cobram Extra Virgin Olive Oil for Cooking
  • Filling
  • 150 gm silverbeetstems removed, finely chopped
  • spring onionstrimmed finely sliced
  • 1/4 cup parsley leavesfinely chopped
  • 2 Tbsp. Cobram Extra Virgin Olive Oil
  • Salt and Pepper
  • 150 gm feta

Place all of the dough ingredients into the bowl with the kneading blade. Keep the yeast away from the sugar and salt when placing in the bowl.

Use pastry PI setting

When finished it will start the next program automatically. Press stop once to pause the CC and then scrape the dough off the blade and remove the blade. Scrape as much of the dough off the blade - be careful - the blade is sharp.

Press go to start the machine - stopper in. This will start the rise and dough should rise to twice the size.

When program is finished tip dough out onto a lightly floured board. You can help this by undoing the bolt at the bottom and letting the spindle carefully fall out.

Lightly knead the dough into a ball and cut into 6 roughly equal parts and roll into balls. Put on a tray can cover with cling wrap and leave in a warm dry place to rise again.

Meanwhile make the filling. Place the silverbeet, onions, parsley and olive oil into a large bowl and season with salt and pepper. Massage the mixture for 1-2 minutes to soften the silverbeet. Crumble in the feta and toss to combine. Taste and adjust seasoning if required. Set aside until needed.

Lightly dust a work surface with flour and roll out one of the balls with a floured rolling pin into a rectangle shape, as thinly as possible, approximately 30cmx40cm. Drizzle with a little olive oil and fold the left and right sides into the middle. Spoon ¼ cup of the filling into the middle and spread out evenly. Fold the top and bottom into the middle to cover the filling.

At this stage I press down on the parcel to expel air.

Fold the ends over to seal. And press down again.

Repeat with remaining dough.

Place a large pan over a medium heat and drizzle with olive oil. Brush one side of the gozleme liberally with olive oil and place in the pan for 2-3 minutes or until golden brown. Brush the uncooked side with olive oil and flip over. Cook for a further 2-3 minutes until golden brown.

Don't be tempted to cook high and fast (like I did) and burn the pastry.. still delish though.

Cut into squares, season with salt and a generous squeeze of fresh lemon. Serve immediately.


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