Spinach and Feta Gozleme

For the dough:

3 cups Lighthouse Premium Plain Flour

1 cup Lighthouse Premium Self Raising Flour

1 tsp Salt

1 1/2 cups of warm water

For the filling:

1 cup roughly chopped baby spinach leaves

1 cup roughly chopped silver beet

1/2 cup roughly chopped fresh parsley

1/2 cup diced brown onion

200 grams crumbled feta cheese

1/2 cup of grated mozzarella

1/2 cup grated cheddar

salt + pepper to taste

  1. Sift flour and salt into a bowl.

  2. Add water and stir into flour gradually, until it forms a ball.

  3. Remove dough ball from bowl and knead on a counter top for about 5 minutes. Knead until your dough is completely smooth and free of dimples.

  4. Place dough ball in clean bowl, cover with clean tea towel and set aside for an hour.

  5. Separate into six equal pieces and roll out until round and thin.

  6. Heat a large frypan to medium heat and add a tablespoon of oil.

  7. Place filling on one side of dough round then fold pastry across the top and seal edges with your fingers.

  8. Place gozleme carefully on heated surface and cook for a few minutes on each side until golden.

  9. Serve with fresh lemon.


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148 Carrington St, Fremantle, Western Australia, 6163

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