The West

Spinach and fetta gozleme
Picture: Danella Bevis

Serves 2

Pide dough

Makes 6 pide dough balls

300ml warm water

7g sachet dry yeast

pinch sea salt

pinch caster sugar

3 cups 00 bakers' flour, sifted

Filling for 1 ball of pide dough

1/2 bunch silverbeet, chopped

70g Greek-style fetta, crumbled

grind black pepper

1/2 lemon

olive oil to brush


lemon wedges to serve

To make the dough, combine the water, yeast, salt and sugar in a bowl. Leave for 5 minutes until a few tiny bubbles form. Then combine with flour, mixing well. Using your hands, shape the dough into one piece. Knead for about 5 minutes on a floured surface until smooth and elastic. Place in a stainless-steel bowl. Cover with a tea towel. Place in a just-turned on oven or warm place for about 30 minutes until doubled in size. Remove from the bowl. Knead for another 2 minutes. Roll into a sausage shape and cut into six pieces. Mould into six balls using your hands. Place in six bowls and leave in the fridge until ready to use (should last about a week).

To make gozleme, take one ball of dough from the fridge. Knead for a minute. On a floured surface roll into a rough rectangular shape (about 24cm long). Place the chopped silver beet at top half of rolled dough. Add fetta. Grind over black pepper with a squeeze of lemon. Fold bottom half over the top, securing the edges with a little water. Brush with a little olive oil. Cook on a heated grill plate on top of hot plate for a few minutes. Flatten with a spatula. Turnover, brush with a little olive oil and cook for another few minutes. Flatten while cooking. When crisp and golden, remove and cut into wedges. Serve hot with lemon wedges.

The West Australian

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