If you have a dough mixing attachment or thermomix at home, then this gem of a recipe will be easier than you think to make! (And totally worth the minimal effort / time).

Ingredients:

For the filling:

• 1 tbsp extra virgin olive oil
• 200g zucchini
• 2 tsps minced garlic (or 2 large garlic cloves, diced)
• 200g baby spinach leaves, washed
• 200g feta cheese
• 100g ricotta cheese
• 1 tsp each of cumin and sweet paprika (optional)
• 2 eggs
• 1 lemon

For the pastry:

• 375g plain flour
• 85mL extra virgin olive oil
• 185mL water

Method:

Prepare the filling:

1. Coarsely grate the zucchini, place into fine colander and let it sit for 5 mins. Then, press with a spoon to remove excess liquid.
2. Heat 30ml of olive oil in pan and add zucchini, garlic, spinach, cumin and sweet paprika. Cook over low heat, stirring regularly, until softened. Around 2-3 minutes.
3. In a separate bowl, combine feta, ricotta, eggs & zest of 1 lemon
4. Add the zucchini mixture and set aside.

Prepare the pastry:

1. Use a dough mixer or thermomix (on dough setting) and combine flour, oil and water until a pliable smooth ball of dough forms. Around 6-7 minutes.
2. Cover and rest for 20 mins
3. Sprinkle plain flour on work bench.
4. Cut dough into 4 pieces (roughly equal), then roll each into a rectangle approximately 20cm x 35cm big

Assemble & cook:

1. Add 1/4 of the filling to each pastry rectangle, covering half the pastry.
2. Fold the other half of the pastry over the filling to enclose it and press down on the edges to seal, removing any trapped air as you go.
3. Heat remaining oil in a large saucepan over medium heat. Add Gozleme and cook for approx 3 mins each side until golden and crispy (pressing down lightly as they cook).
4. Enjoy!