12 grams instant dried yeast
240mls lukewarm water
450 grams high grade flour
1/4 teaspoon salt
4 tablespoons olive oil
3 tablespoons natural yoghurt

1 tablespoon olive oil
1 medium onion, diced
2 stalks of celery, finely diced
1/2 fresh chilli, finely chopped (check heat)
2 cloves of garlic
120 grams baby spinach leaves
1 large handful of mint leaves, roughly chopped
1 large handful of parsley leaves, roughly chopped
300 grams silverbeet leaves, roughly chopped and stalks removed
200 grams feta
50 grams pine nuts, toasted
Zest of 1 lemon
Salt & pepper
Olive oil

Plain yoghurt, fresh mint and parsley and lemon wedges to serve.


Place the yeast and water in a bowl and stir, let stand for 10 minutes in a warm place. In a seperate bowl, combine the flour, salt, olive oil and yoghurt. Slowly add the yeast and water and mix well with you hands. Once combined, turn out onto a clean surface and knead for 5 minutes or until soft. Divide into 6 balls, place on a floured surface and cover with a damp tea towel. Leave the dough to rise for 45 minutes or until doubled in size. 

Place the oil, onions, celery and chilli in a frypan over a medium heat and fry for 3-4 minutes. Add the garlic, spinach and silverbeet leaves and let cook for a further 2 minutes. Remove form heat and let cool completely. Once cool add the feta, pine nuts, lemon zest and salt and pepper to taste. 

Roll each ball of dough out on a flat surface until around 45cm in diameter. Place a 10cm square of the spinach mixture in the centre of the rolled out dough and carefully fold the dough over the mixture until you have a square parcel. Press down on the edges and brush one side of each with olive oil. 

Heat a cast iron pan over a medium heat and fry the gözleme oil side down for 2 – 3 minutes or until golden. Brush the other side with oil, flip and cook for a further 2 – 3 minutes. Repeat with remaining gözlemes. 

Serve with lemon wedges, plain yoghurt and fresh herbs.


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