Gozleme with Spinach and Feta

Ingredients

• 400g plain flour
• 1 tsp salt
• 1 tsp instant yeast
• 1 tbsp olive oil
• 250ml warm water
• 400g spinach leaves
• 200g feta, crumbled
• 1 onion, finely chopped
• 2 tbsp olive oil for the filling
• 1/2 tsp chilli flakes (pul biber)
• 1/4 tsp ground black pepper
• 1 small handful flat-leaf parsley, chopped
• 60g butter, melted
• 1 lemon, cut into wedges

Before you cook

• Mix the flour, salt and yeast in a bowl, then work in the olive oil and warm water and knead for 8 minutes into a soft, smooth dough.
• Cover the dough and rest it for 40 minutes.
• Wash the spinach and shake it dry, then chop it roughly.
• Crumble the feta into a bowl.
• Finely chop the onion and the parsley.

Steps

1. Heat 2 tablespoons of olive oil in a wide pan over medium heat and soften the onion for 6 minutes.
2. Add the spinach in handfuls and cook for 4 minutes until it has collapsed completely.
3. Tip the spinach into a sieve and press hard with a spoon to drive out every bit of water.
4. Chop the drained spinach again, then mix it with the feta, chilli flakes, black pepper and parsley.
5. Divide the dough into 4 pieces and roll each one out on a floured surface to a thin oval about 35cm long.
6. Spread a quarter of the filling over half of one oval, leaving a 2cm border.
7. Fold the bare half over the filling and press the edges firmly to seal.
8. Set a large dry frying pan or flat griddle over medium heat until hot.
9. Lay the gozleme on the dry pan and cook for 3 minutes until brown blisters appear underneath.
10. Flip it and cook the second side for another 3 minutes.
11. Brush both sides generously with melted butter while it is still on the pan.
12. Slide the gozleme onto a board and cook the remaining three the same way.
13. Cut each one into thick fingers and serve with lemon wedges to squeeze over.