This traditional hand-rolled flatbread is filled with spinach and fetta to make a tasty lunch or light meal. Best served with a squeeze of lemon.
Looking for a lamb gozleme or more fetta recipes?
Ingredients
Method
1.Preheat barbecue on Low.
2.In a frying pan, heat 1 tablespoon of oil on medium. Cook onion for 3 minutes, stirring, until soft, and set aside. In the same pan, cook spinach for 2 minutes, until wilted. Combine onion, spinach, fetta and parsley in a bowl. Season and cool.
3.Combine flour with a pinch of salt in a bowl. Gradually stir in warm water, until a soft dough forms, adding more water if necessary. Knead on a lightly floured surface until elastic and smooth.
4.Divide dough into three and roll each piece on a sheet of baking paper into a 25cm round. Divide filling between rounds, fold in half, then fold over edges to form a rectangle and enclose. Pinch sides to seal.
5.Lightly oil grill plate. Use baking paper to transfer parcel to barbecue. Cook for 3 minutes each side, brushing with oil, until golden and crisp. Cut and serve.
