adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mini spinach, feta and mushroom gozleme
Mini spinach, feta and mushroom gozleme
0 Likes
Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Kid-friendly vegetarian gozleme recipe for the grill.
Ingredients:
  • 165.00 gm warm water
  • 2 tsp (7g sachet) instant dry yeast
  • 2.50 gm caster sugar
  • 375.00 ml plain flour
  • 2.40 gm salt
  • 56.88 gm olive oil
  • 1 green onion, thinly sliced
  • 200g button mushrooms, thinly sliced
  • 40.00 ml currants
  • 100g baby spinach
  • 50g feta, crumbled
  • 50g tasty cheese, grated
  • Lemon wedges, to serve
Instructions:
  • In a jug, mix warm water, yeast, and sugar. Use a fork to dissolve the yeast and let it sit in a warm place for 10 minutes until frothy.
  • In a large bowl, combine the sifted flour and salt. Add the yeast mixture and 2 teaspoons of olive oil. Mix until a soft dough forms. Transfer the dough to a lightly floured surface and knead for 5 minutes until elastic. Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it stand in a warm place for 20 minutes until it doubles in size.
  • Heat 2 teaspoons of olive oil in a large frying pan until sizzling. Cook onion until softened, then add mushrooms and cook until soft. Next, add currants and spinach, cooking until the spinach is just wilted. Season with salt and pepper, then transfer mixture to a sieve over a bowl to drain liquid. Let cool for 10 minutes.
  • Divide the dough into 8 even pieces. Roll out one piece of dough into a 10cm x 15cm rectangle. Mix feta and cheese in a small bowl. Spread one-eighth of the spinach mixture over one half of the rectangle, then add the cheese mixture on top. Fold the dough over to cover the filling and press the edges to seal. Repeat with the rest of the dough, spinach mixture, and cheese mixture.
  • Heat a barbecue plate on medium-high. Brush one side of each gozleme with half of the remaining oil and cook for 2 to 3 minutes until the base is golden. Brush the uncooked side with the rest of the oil, flip over, and cook for another 2 to 3 minutes until golden and crisp. Transfer the gozleme to plates, cut in half, and serve with lemon wedges.

Similar Recipes