spinach, ricotta and dukkah gozleme

  • 2 cups (480g) ricotta 
  • 2 cups baby spinach leaves
  • 1 cup (80g) grated parmesan
  • 1 teaspoon dried chilli flakes
  • 1 tablespoon dukkah, plus extra for sprinkling 
  • 4 large round flatbreads+
  • extra virgin olive oil, for greasing, plus extra for drizzling
  1. Divide the ricotta, spinach, parmesan, chilli and dukkah between each flatbread, leaving a 5cm border. Fold each flatbread in half. Heat a large lightly-greased non-stick frying pan over high heat. 
  2. Cook 2 gozleme for 3 minutes each side or until golden and cheese has melted. Repeat with the remaining gozleme. 
  3. Cut into pieces, sprinkle with the extra dukkah and drizzle with extra oil to serve. Serves 4. 

+ You can use any flatbread you like. If using roti, unfold the flatbread. 

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