Niki Louca from My Greek Kitchen shares her favourite recipe for gozleme with The Greek Herald. You can follow her on Instagram @mygreekkitchen for more!
INGREDIENTS: Makes 4
- 1 sachet instant dried yeast – 7 grams
- 1 tsp sugar
- 300ml warm tap water
- 3 cups plain flour
- 6 tbsp olive oil
- 1 pinch of salt
- 400 gm washed and dried baby spinach
- 80 gm mozzarella cheese grated
- 250 gm Greek feta (such as Dodoni), crumbled
butter
METHOD:
- Combine the dried yeast, sugar and water in a jug and stir well. Place jug in a warm spot in the kitchen and cover with a plate for about 10 minutes till yeast is activated and bubbles form on the surface.
- In a medium size bowl, scrunch and tear the washed and dried spinach till its semi wilted and add the crumbled feta. Stir with a fork and set aside.
- In another bowl, mix your flour with the yeast mixture till a dough starts to form. Add your olive oil and salt. Knead dough till its smooth and elastic – approx. 7 minutes. Cut dough into 4 pieces and place on a clean plate that has been greased with a couple of tablespoons of olive oil. Cover with a clean tea towel, place in a warm place and allow to rise or double in size (approx. 20-30 minutes depending how warm your kitchen is).
- Roll each piece of dough to a circle of approx. 40cm with a rolling pin. Place a quarter of the spinach/feta mixture onto the bottom half of each circle and sprinkle 20gms of the mozzarella on top. Fold the top part of the circle over the filling to enclose it. With a fork or your fingers press the edges together to seal the gozleme.
- Preheat a large skillet or grill pan/cast iron griddle on medium to high heat. Place about a teaspoon of butter onto your griddle/pan and swivel it around so it covers the pan. Place your gozleme onto the pan and cook for 2-3 minutes till the base is golden and dough looks cooked. Turn gozeleme over and cook for a further 2-3 minutes – do not add extra butter. Once the gozleme is cooked on both sides remove and place onto a clean plate. While still hot, butter the gozleme (the unbuttered side) and cover with a clean tea towel. Repeat the process for the remaining and place them on top of each other to keep the warm and soft.
Niki Louca runs cooking classes in Melbourne. For more or to book classes visit My Greek Kitchen at www.mygreekkitchen.com.au or Instagram @mygreekkitchen. You can email Niki at: niki@mygreekkitchen.com.au.
