Spinach & Fetta Go­zleme

Recipes+ - - Contents -

SERVES 4 PREP 25 min­utes + 10 min­utes to stand COOK 10 min­utes NU­TRI­TION 2310kJ; 21g fat (11g sat); 15g pro­tein; 38g car­bo­hy­drate;

10g fi­bre a serve COST $3.50 a serve

2½ cups plain flour

1 tea­spoon salt

1/3 cup light olive oil,

plus 2 ta­ble­spoons ex­tra

¾ cup wa­ter

2 ta­ble­spoons pine nuts (op­tional) 150g baby spinach leaves

¼ tea­spoon ground nut­meg

2 green onions, chopped

150g re­duced-fat fetta, crum­bled 1½ cups re­duced-fat grated moz­zarella Lemon wedges, to serve


Sift flour and salt into a large bowl. Make a well at cen­tre. Whisk oil and the wa­ter in a jug. Add to flour; stir to com­bine. Turn

dough out onto a lightly floured work sur­face; knead un­til smooth and elas­tic. Trans­fer dough to a lightly greased heat­proof bowl. Cover with a clean tea towel; stand for 10 min­utes. 2

Com­bine pine nuts (if us­ing), spinach, nut­meg, onion, fetta and moz­zarella in a large bowl. 3

Di­vide dough into 4 equal por­tions; knead each un­til smooth. Roll each piece out to a 30cm cir­cle. Place equal por­tions of spinach mix­ture in the cen­tre of 2 dough cir­cles, leav­ing a 1.5cm bor­der around the edge. Top with re­main­ing dough cir­cles; flat­ten, press­ing edges to seal. 4

Heat half of the ex­tra oil in a large fry­ing pan over mod­er­ate heat. Cook go­zleme, in batches, for 2 min­utes each side or un­til golden brown and crisp, adding re­main­ing ex­tra oil to pan be­tween batches. Cut into wedges. Serve with lemon wedges.

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