OH! Magazine - Australian Version August 2015 | Page 16

( OH YUM )

PHOODIE’S SPINACH
AND FETA GOZLEME
Phoodie shares her recipe for this wonderful winter staple.
An awesome snack or a light lunch, there’s a reason why these Turkish gozleme
can be found at pretty much every market across Sydney!

How to make them:
1. Place yoghurt in a bowl. Whisk it up with a fork so that
it becomes ‘flat’, then add salt and mix some more.
2. Slowly add the flour, whilst stirring at the same time.
You will think that it will NEVER COMBINE… but do
not fear... it will combine! You want it to be firm and
only ever so slightly sticky. Once combined, knead on a
surface lightly dusted in flour and then form into a ball.
3. Place in a bowl and cover with cling film, Leave to rest
for 15 minutes. After 15 minutes, take it out of the
bowl and cut it into four quarters.
4. One at a time, roll out the dough quarters. You want to
get it paper thin, to the point that it is ALMOST see
through.

What you’ll need:
250g self raising flour
220g full fat natural greek yoghurt
½ teaspoon salt
Extra flour for dusting
Olive oil
2 cups chopped spinach
(use any type, even baby leaves)
1 cup crumbled feta
(I used preserved lemon and bay leaf
marinated feta for extra flavour)
Lemon wedges

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AUGUST 2015 ( OH! MAGAZINE )

5. Add a scattering of spinach and a scattering of feta,
then fold over and seal the edges using the end of a
fork, or your fingers.
6. Slam that little baby into a hot, oiled pan (I use the oil
from my marinated feta but olive is just as good). Flip
it when golden, and cook the other side.
7. Cut it with a pizza cutter and serve with lemon wedges.
8. Be adored and praised by all, for creating such a taste
sensation!