Feta, Spinach and Mushroom Gozleme | The Recipe Redux

• Vegetarian

• Produce

  • 40 g Freezer ready garlic mushrooms
  • 1 Lemon wedges to serve
  • 80 g Spinach, frozen

• Baking & Spices

  • 150 g Bread dough, artisan
  • 1 Plain flour

• Dairy

  • 40 g Feta

Found on thecookspyjamas.com

Description

Directions

• Place a fry pan over a low heat.
• Lightly dust the bench with flour.
• Roll out the bread dough into a large rectangle (approximately 25cm across the long side).
• Spread the spinach along one half of the rectangle, leaving a 0.5 cm border.
• Scatter the mushrooms over the spinach.
• Scatter the crumbled feta over the mushrooms.
• Fold the other half of the dough over the filling.
• Press the edges together to seal. I like to crimp the edges Cornish pasties style to keep the filling inside.
• Place the gozleme in the fry pan, and increase the heat to medium.
• Cook the gozleme for 4 minutes, without moving, or until brown patches have started to form on the underside. I slide my spatula under the edge of the gozleme and lift it slightly to check.
• Flip the gozleme over.
• Cook for an additional 4 minutes, or until browned.
• Remove the gozleme from the pan and cut into 4 - 5 pieces.
• Serve immediately with lemon wedges.