Gozleme with Spinach and Feta

Gözleme is a savory traditional Turkish hand made and hand rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle. The name derives from the Turkish word göz meaning eye. Gözleme varieties include:

Spinach and Feta Cheese
Spinach and Feta and Minced meat
Spinach and Feta and Egg
Egg
Minced Meat
Cheese
Potatoes
Mushroom

Here we will discuss the recipe for Gozleme Spinach and feta, enjoy!

Ingredients

8g sachet instant dried yeast
pinch of salt
1 teaspoon caster sugar
3 cups plain flour
1/3 cup olive oil
100g baby spinach
200g feta cheese, crumbled
lemon wedges, to serve

Method

Combine 300ml warm water, yeast, salt and sugar in a jug. Stir with a fork. Cover. Stand in a warm, sunny place for 5 minutes or until bubbles form on the surface.
Sift flour into a large bowl. Add yeast mixture and 2 tablespoons oil. Mix to form soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Cut dough into 4. Place on a greased baking tray. Cover with a clean tea towel. Stand in a warm, sunny place for 20 minutes or until dough doubles in size.
Roll each piece dough into a 35cm x 45cm rectangle. Place one-quarter of spinach over half of each rectangle. Top with feta and season with salt and pepper. Fold dough over to enclose filling. Press edges together to seal.
Preheat a barbecue plate on medium-high heat. Brush one side of each gozleme with 2 teaspoons oil. Cook for 2 to 3 minutes or until base is golden. Brush uncooked side with remaining oil. Turn over and cook for 2 to 3 minutes or until golden and crisp. Remove to a serving plate. Cut gozleme into quarters. Serve with lemon wedges

(Source: Taste.com)