Spinach and Cheese and Spiced Beef Gozleme
3 cups of plain flour
½ cup Bertolli Olive Oil Light in Taste
1 ½ cups of water
½ tsp fine salt
Extra flour for rolling
Spinach and cheese filling:
1 ½ cups baby spinach, firmly packed and roughly chopped
150gm full fat ricotta
80gm Danish fetta
¾ tsp ground black pepper
Spiced beef and spinach filling:
2 tbs Bertolli Olive Oil Light in Taste
1 tsp minced garlic
2 tbs brown onion finely diced
300gms lean beef mince
1 tsp sweet paprika
1 tsp ground cumin
½ tsp ground black pepper
1 tomato & 2 tbs red capsicum finely diced
1 cup baby spinach leaves firmly packed
Salt to taste
Extra Bertolli Olive Oil Light in Taste for frying
Lemon wedges to serve
To make the dough, place all ingredients except for the water into a stand mixer or into a shallow bowl if using hands. Start mixing and slowly add the water until a firm but not wet dough is formed – you may not need all the water. Continue to knead for a further 5 minutes. Place in a bowl and very lightly coat the dough with olive oil then wrap the bowl tightly and allow to rest for 45 minutes.
Meanwhile make the fillings; for the spinach and cheese filling, mix all ingredients well until the filling is smooth. Divide into 2 portions. For the spiced beef and spinach filling, heat the olive oil in a hot pan and fry the onions and garlic for 2 minutes. Add the beef ensuring to break the meat as it cooks. Once the meat browns, add the spices, tomatoes and capsicums and toss for a further 3 minutes. Add the spinach and fry until minimal liquid is left. Transfer into a bowl and cool. Divide into 2 portions.
Divide the dough into four equal parts. Take one part and keep remaining dough covered well. Flour the bench lightly and knead for 2 minutes. Roll out the dough until slightly transparent and roughly 40cmx40cm. Take one portion of any filling and gently level in the centre of the dough to make a square about 20cmx20cm. Fold the external dough over the filling and press gently over the folds to bind.
Heat a large fry pan on medium heat and coat with a tablespoon of olive oil. Fry the gozleme untouched for 3 minutes. Gently lift a corner and check that the bottom has started to crisp and is golden – cook further if needed. Brush the top of the gozleme with more olive oil and gently flip and cook again until crisp and golden. Gently remove from the pan and repeat the process until 4 gozlemes are made. Serve hot with lemon wedges.
Recipe by: @aminaelshafei