Sunday 16 March 2014

Spinach, Mint and Pinenut Gozleme











There's a lot to be said for fridge foraging on a Sunday afternoon.


Spinach, Mint and Pinenut Gozleme
slightly adapted from Sunday Life
Makes 8

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
Black pepper

To Serve:
lemon wedges

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.

15 comments:

  1. I love gozlemes! I love your combination of mint and spinach, I'm sure it was delicious! :)

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    1. I love gozlemes too. They taste like they shouldn't be good for you, but they are. Why can't chocolate cake be like that?

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  2. I've never heard of these before, but I'm so glad I now have! My stomach is growling!! Looks so so good..

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    1. Gozlemes are a staple at all our farmer's markets and food festivals. They are our street food.

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  3. After a weekend of cake, I loved looking at this (all those savoury flavours, yum!).

    I am definitely going to try something like this, it sort of reminds me of a calzone.

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    1. Thanks Emma. They are similar to a calzone, but not as doughy. I guess it's because the dough is rolled out really thinly and fried rather than baked.

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  4. One of the vendors at our local market makes gozleme. I only wish they were gluten free because the smell drives me crazy! Might have to experiment with your recipe and see if I can come up with something so I can eat them too!

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    1. Thanks Laura. They are at all our farmer's markets and food festivals too. I think they Victoria's ubiquitous street food now. Yay!

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  5. The first photograph caught my eye - outstanding.

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    1. Thanks Patty. I'm playing around with a new look. I'm glad you like it.

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  6. Amazing, always. This is my kind of recipe!

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    1. Thanks Jessica. These are a popular fast food here... with good reason. So addictive.

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  7. Love love love gozleme!
    Definitely going to give this recipe a go - yummo!!

    Jade. X

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    1. Thanks for stopping by Jade. I hope you love it.

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  8. This is the first time I have ever made (or heard of) gozleme. They were absolutely delicious! I love the combination of spinach, toasted pine nuts, feta, and mint. Such a wonderful recipe!

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