Preparation time is 35minutes
Cook time is 25minutes
Total time is 1hours
Serve is for 6 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 2 cups plain flour
- 1 3/4 cups wholemeal flour
- 1 1/4 cups no-fat Greek-style natural yoghurt
- 300grams low-fat fresh ricotta
- 1 cup shredded light tasty cheese
- 500grams frozen chopped spinach, thawed, squeezed
- 3 spring onions, finely chopped
- 2 cloves garlic, crushed
- 1 free range egg , lightly whisked
- 1/4 punnet dill, finely chopped
- 1/4 bunch continental parsley, leaves picked, coarsely chopped
- 5milliliter extra virgin olive oil cooking spray
- 2 lemons, cut into wedges
Description
Crispy, golden Turkish hand pies stuffed with fresh ricotta, spinach, garlic and herbs make a comforting light dinner or creative grab-and-go lunch.
Instruction tip
Serving tip:Serve with a refreshing green salad for a satisfying meal
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place both flours in a large bowl. Add yoghurt and 1/3 cup water, then combine until a soft dough forms. Turn dough out onto a dusted work surface. Knead until smooth. Divide into 6 equal portions. Combine ricotta, cheese, spinach, onion, garlic, egg, dill and half of the parsley in a large bowl. Season with pepper.
Step 2 of 3
For each gozleme, roll out a portion of dough between sheets of non-stick baking paper until it has an 18cm diameter. Place one-sixth of spinach mixture on half of the dough, leaving a 1cm border. Fold dough over to enclose filling and form a semicircle. Press edges together to seal. Spray with oil. Heat a large non-stick frying pan over medium-high heat. Cook gozleme for 1-2 minutes each side, or until golden-brown. Place on prepared tray. Repeat with remaining dough and spinach mixture to make 6 gozleme.
Step 3 of 3
Spray gozleme with oil, then bake for 5-8 minutes or until cooked through. Remove from oven. Stand 5 minutes. Sprinkle with remaining parsley. Serve with lemon wedges.
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