Spinach & Feta Gözleme

To make dough, combine flour and salt in a large bowl. Make a well in the centre and pour in oil and 3/4 cup lukewarm water. Using clean hands, begin incorporating flour into water until you make a shaggy dough. Transfer dough to a clean, lightly floured surface and knead for 2-3 minutes or until smooth but firm. Place dough in a lightly greased large bowl, then cover with a clean tea towel and set aside for 20 minutes or until dough is soft and smooth.

To make filling, place spinach, onion, cumin, chilli and 2 tbs oil in a medium bowl. Season with pepper and massage oil into leaves until well coated. Add feta and stir to combine.

Divide dough into 6 even portions. Roll each portion into a ball. Place 1 dough ball on a lightly floured surface and return remaining balls to the bowl and cover to avoid drying out.

Using a rolling pin, gradually roll out dough portion to make a 22-24cm circle. (Make sure the dough is 2cm shorter than the frying pan you will cook it in.) Spread one-sixth of the filling over half of the dough, leaving a 2cm gap around the edge. To make gözleme, fold to form a half moon shape and flatten gently using your hands to remove any air. Use fingers to push down gently along the edge to seal. Cover with a clean tea towel. Continue process with remaining dough portions and remaining filling to make 6 gözleme in total.

Heat a large frying pan over medium heat. Cook 1 gözleme for 1 minute. Turn and cook for a further minute. Repeat turning and cooking for 1 minute on each side or until golden. (The gözleme is cooked when there are brown patches.) Transfer to a large baking tray, brush with remaining oil and cover with foil or a clean tea towel to keep warm. Repeat with remaining gözleme. Cut into wedges. Sprinkle with parsley and serve with lemon wedges.