Chicken, spinach and cheese gözleme

  • 35 mins preparation
  • 15 mins cooking
  • Makes 16 Item
  • Print


Chicken, spinach and cheese gözleme
  • 2 cup (300g) plain flour
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) warm water
  • 2 tablespoon olive oil
  • 1 (150g) medium brown onion, chopped finely
  • 2 clove garlic, crushed
  • 2 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 200 gram spinach, trimmed
  • 1 cup (160g) cooked chicken, finely shredded
  • 100 gram feta cheese, crumbled
  • 1/2 teaspoon lemon rind, finely grated
  • 2 tablespoon lemon juice
  • freshly ground black pepper and salt, to season
  • lemon wedges, to serve


Chicken, spinach and cheese gözleme
  • 1
    Combine flour and salt in a medium bowl. Gradually stir in the water; mix to a soft dough. Knead dough on floured surface for about 5 minutes or until smooth and elastic. Return to bowl; cover, while preparing filling.
  • 2
    In a medium frying pan, heat half the oil; cook onion and garlic, stirring, for about 3 minutes or until onion softens. Add spices; cook, stirring, for about 1 minute, or until fragrant. Transfer mixture to a medium heatproof bowl; cool.
  • 3
    Meanwhile, boil, steam or microwave spinach until wilted; rinse under cold water. Drain; squeeze out excess water. Shred spinach finely. Stir spinach, chicken, cheese, rind and juice into onion mixture; season to taste.
  • 4
    Divide dough in half; roll each piece on a floured surface into a 25cm x 35cm rectangle. Divide spinach filling across centre of each rectangle. Fold top and bottom edges of dough over filling; tuck in ends to enclose.
  • 5
    Cook gözleme, both sides, on a heated, oiled grill plate (or grill or barbecue), over low heat, brushing with remaining oil, for about 5 minutes or until browned lightly and heated through. Stand for 5 minutes before cutting each gözleme into 8 slices; serve with lemon wedges.

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