cheese and spinach gozleme

  • 1 teaspoon dry yeast
  • ½ teaspoon caster sugar
  • ¾ cup (180ml) lukewarm water
  • 1½ cups (225g) plain flour
  • 1 teaspoon sea salt flakes
  • 1 cup (90g) grated provolone cheese
  • ½ cup (65g) grated haloumi
  • 1 cup (240g) ricotta
  • sea salt and cracked black pepper
  • 800g silverbeet, stalks removed and leaves roughly chopped
  • lemon wedges and natural Greek-style (thick) yoghurt, to serve
  1. Place the yeast, sugar and water in a bowl and mix to combine. Set aside in a warm place for 5 minutes.
  2. Place the flour and salt in a bowl. Make a well in the centre, add the yeast mixture and mix to form a dough. Knead on a lightly floured surface for 3–4 minutes or until smooth. Place in a large, lightly greased bowl and cover with a clean, damp tea towel. Set aside in a warm place for 15–20 minutes or until doubled in size.
  3. Place the cheeses, salt and pepper in a bowl and mix to combine.
  4. Divide the dough into 4 pieces. Roll out each piece on a lightly floured surface into a 25cm x 35cm rectangle.
  5. Divide the cheese mixture and silverbeet on one side of each rectangle, leaving a 2cm border. Fold to enclose and fold the border to seal.
  6. Heat a large, non-stick frying pan over medium heat. Cook for 3–4 minutes each side or until golden. Serve with pepper, lemon and yoghurt. Serves 4.

+ If you don’t have time to make the dough, you can use any flatbread you like – we like to use store-bought roti.

RATE THIS RECIPE:
Reader ratings (3.93) 321751

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox