Gozleme with spinach and feta

Dough
300g plain flour
300g wholemeal plain flour
150g plain greek yoghurt
2 tbs grapeseed or other vegetable oil

Filling
180g silverbeet, thoroughly washed, thickest part of stalk removed and shredded, and spun in the salad spinner
70g kale, thoroughly washed, thickest part of stalk removed and shredded, and spun in the salad spinner
1/2 cup mint, washed and chopped
1/2 cup parsley, washed and chopped
2 tbs oregano leaves, washed and chopped
2 spring onions, washed, ends removed and sliced
1/2 a brown onion, diced
1 garlic clove, finely chopped
1/4 tsp ground cumin
pinch of ground allspice
350g feta, crumbled (Castello brand is my favourite)
150g mozarella cheese, grated
Lemon, finely grate the rind.
Lemon wedges for serving

Combine the flours in a bowl with 1 tsp salt and make a well in the centre. Add yoghurt, oil and 260ml water to well and mix with the handle of a wooden spoon to form a shaggy dough. (You can instead place all of the dough ingredients in a bread maker and knead for 8 minutes). If not using a bread machine, tip the shaggy dough out onto a floured surface and knead for 8 to 10 minutes.

Once kneaded, wrap in plastic or place in a bowl covered with plastic and stand overnight at room temperature to rest. I like to drizzle a tiny amount of oil over the dough and spread it until the dough is coated with the oil.

When you are ready to make the gozleme the next day, divide the dough into 6 or 8 equal pieces. (I use a dough scraper and cut off one piece of dough at a time rather than dividing them all at the beginning of the process). Working with a piece at a time, roll out as thinly as possible on a floured surface to form a rough rectangle 25cmx45cm. (Be careful, the dough can easily stick to the bench but also easily become too floured). Drizzle with a little oil, spread the oil (I like to use a dough scraper to do this and avoid getting oil over my hands), fold the dough in half to form a square, then in half twice more to finish with a small square. Repeat rolling, drizzling and folding two more times. Wrap the square in plastic until needed and continue with the remaining dough.

For the filling, combine the greens, herbs and spring onion in a bowl, and in a separate bowl combine onion, garlic and spices.

Roll a dough square on a well floured surface into a rough rectangle 22cmx30cm (size will vary depending on how easy it is for you to roll the dough and how many squares you started with, size in this case doesn’t matter much). Sprinkle the bottom half of the rectangle with the greens, followed by the onion mixture, feta, Mozarella and some lemon rind. Remember to divide the filling between the number of squares of dough that you have made. Fold the top half of the rectangle over the bottom half and pinch the edges to seal. If you end up with too much of a frill at the seam, carefully cut it off. Repeat with the remaining dough and filling.

Heat a little oil in a frying pan or cast iron skillet over a low-medium heat and gently lift gozleme from the bench and fry for 5-10 minutes, flipping regularly to avoid burning the gozleme. Keep cooked gozleme warm in a low oven while you fry the remaining gozleme. Re-oil the pan while you are cooking and a slow cook with regular turning works best.

When ready to serve, cut into squares and serve with lemon wedges.

We find that it is easy to not add enough cheese esp feta.