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
- 375g plain flour
- 85mL extra virgin olive oil
- 185mL water
Method:
Prepare the filling:
- Coarsely grate the zucchini, place into fine colander and let it sit for 5 mins. Then, press with a spoon to remove excess liquid.
- 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.
- In a separate bowl, combine feta, ricotta, eggs & zest of 1 lemon
- Add the zucchini mixture and set aside.
- 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.
- Cover and rest for 20 mins
- Sprinkle plain flour on work bench.
- Cut dough into 4 pieces (roughly equal), then roll each into a rectangle approximately 20cm x 35cm big
- Add 1/4 of the filling to each pastry rectangle, covering half the pastry.
- 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.
- 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).
- Enjoy!
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