Ingredients
Scale
Dough:
350g flour (plain or self-raising; if using plain, add 1 tsp baking powder)
100ml milk
2 tablespoons Greek yoghurt
1/2 teaspoon salt
Filling:
250g fresh spinach, roughly chopped
200g feta
1/2 an onion, finely chopped
Pinch of pepper
Pinch of salt
To cook:
1 tbsp olive oil
1/2 lemon, cut into wedges to serve
Instructions
- Combine flour, salt, milk, and yoghurt in a large bowl and mix until a rough dough forms.
- Transfer to a lightly floured surface and knead for 3–5 minutes until smooth, adding extra flour if the dough is sticky. Rest for 10 minutes.
- Roughly chop the spinach and place in a bowl, scrunching with your hands to soften. Mix in the crumbled cheese and onions, and season with salt and pepper.
- Roll dough into a log and cut into 3-4 equal portions.
- On a floured surface, roll each ball out into a thin circle, dusting with flour and flipping regularly. Aim for as thin as possible without tearing.
- Spread a portion of filling over one half of each circle, fold the dough over to enclose, and press the edges firmly to seal.
- Heat a drizzle of olive oil in a large frying pan over medium heat. Cook each gozleme for 3-5 minutes per side, pressing down gently with a spatula.