Spinach and cheese gozleme
1 cup(s), (150g)
reduced-fat 15% cheddar cheese
reduced fat feta cheese
2 individual, thinly sliced
baby spinach leaves
2 medium, coarsely chopped
2 medium, peeled, quartered lengthways, chopped
1 medium, cut into wedges to serve
- Sift flour into a medium bowl. Stir in salt. Make a well in the centre. Add 100ml warm water and 2 teaspoons of the oil. Stir until mixture comes together as a ball. Turn onto a lightly floured surface. Knead for 5 minutes or until smooth. Return to the bowl. Set aside for 1 hour to rest.
- Cut the dough in half. Roll out 1 portion on a lightly floured surface then use your fingertips to gently stretch into a 20cm x 30cm rectangle. Sprinkle half the rectangle with half the tasty cheese, feta and shallot, leaving a 2cm boarder around the edge. Season. Top with half the spinach. Fold over the other half of the dough to enclose filling and press the edges firmly together to seal. Repeat with remaining dough, cheeses, shallot and spinach leaves.
- Heat a large barbecue or chargrill on medium-high. Brush with remaining oil. Cook the gozleme for 2 minutes on each side or until golden and crisp.
- Meanwhile, place tomato and cucumber in a bowl. Season. Toss to combine. Transfer the gozleme to a chopping board and cut into small slices. Divide gozleme between serving plates. Serve with salad and lemon cheeks.