Ingredients:

Dough:

• 4 cups all-purpose plain flour
• 2 cups natural Greek yoghurt
• 1 teaspoon salt

Filling:

• 4 cups finely chopped spinach. You can use baby/English/silverbeet spinach
• 1/2 cup finely diced spring onions
• 1/3 cup finely chopped flat leaf parsley
• 3 tablespoons fresh thyme/lemon thyme leaves
• 1 tablespoon ground sumac
• 2 teaspoons ground black pepper
• 300 grams Greek feta, crumbled

Method:

1. In a large mixing bowl or stand mixer with dough hook, add the plain flour and greek yoghurt and mix well until dough is formed. Form into a ball, cover and set aside. I find allowing this dough to rest to room temperature allows the dough to roll out easier and tastes softer once cooked.
2. In a seperate large bowl combine all filling ingredients; spinach, spring onions, parsley, thyme, sumac, pepper and feta.
3. Once dough has rested, portion into 4 equal pieces. Lightly dust your work bench with some flour and roll a portion of dough into a large rectangle, as thin as possible.
4. Place some spinach and feta mixture on half the dough and fold the dough over, pressing the edges to lightly seal.
5. Place a large non stick pan on medium high heat with 2 tablespoons of rice bran oil. Grill gözleme for approximately 3-5 minutes on each side. Repeat with the remainder of the dough portions.
6. Remove from the pan and slice into desired pieces. Serve with fresh lemon wedges and pickled chilli peppers.

Tips and Substitions:

• For a gluten free option substitute plain flour for plain gluten free flour.
• For a dairy free option use lactose free plain yoghurt or coconut yoghurt, bare in mind texture and flavour won’t be identical.
• Other filings can be spiced mince beef/lamb, shredded chicken with spiced and veg.

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