40 min

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.


  1. Pour boiling water over the spinach and then drain. Crumble the feta up and stir through the spinach in a bowl.
  2. 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.
  3. 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.

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