There's a lot to be said for fridge foraging on a Sunday afternoon.
Spinach, Mint and Pinenut Gozleme
slightly adapted from Sunday Life
For the Dough:
1 teaspoon dry yeast
1/2 teaspoon caster sugar
2 cups "00" flour
1/2 teaspoon salt
180-200ml warm water
3 teaspoons olive oil, plus extra for greasing
For the Filling:
400g spinach leaves, wilted in a dry frying pan and juices squeezed out
zest of 1 lemon
50g pinenuts, toasted and chopped
200g feta, crumbled
3 tablespoons chopped mint leaves
Make the Dough:
In the bowl of an electric mixer fitted with the dough hook, place the yeast, sugar,.flour and salt and mix briefly to combine. Add the olive oil and most of the water. Mix to a soft dough, adding more of the water if the dough seems a bit dry. Mix on low speed for 5 minutes. The dough should be smooth and elastic. Transfer to an oiled bowl, cover with cling film and leave in a warm place until doubled in size.
Make the Filling:
Put all the ingredients into a bowl and mix to combine.
Assemble the Gozleme:
Divide the dough into 8 equal portions. Roll each portion into a small ball.With a rolling pin, roll the balls out to 20cm diameter circles. Place a spoonful of the filling mixture onto one half of the dough. Fold the other half of the dough over to cover the filling and press the edges together to seal. Brush the dough with olive oil.
Heat a large frying pan to hot and fry the gozleme, two at a time, until golden on both sides (about 4-5 minutes). Keep them warm while you cook the rest of the gozleme.