A warming dish that can be either a great snack or even a dinner main. Picking fresh spinach will make all the difference when preparing these Turkish classics.
- Pour boiling water over the spinach and then drain. Crumble the feta up and stir through the spinach in a bowl.
- To create the dough, combine the yoghurt with the self-rising flour and knead on a floured board for 2-3 minutes. Cut into 8 portions. Cover with a damp tea towel until ready to use.
- Roll each dough ball into a 25cm round and place 4 tablespoons of filling on one half. Fold the dough round in half and press together the edges. Heat a frying pan to barbecue hotplate to medium heat and brush each Gozleme with olive oil. Cook on each side until golden. Serve with lemon wedges.