Homemade Turkish Gozleme with Spinach and Ricotta and Feta
August 23, 2022
Homemade Turkish Gozleme with Spinach and Ricotta and Feta
Homemade Turkish Gozleme with Spinach and Ricotta and Feta
I am spending my tomorrow in the country in Lexton with nine other women in business.
I have been gifted the pleasure of cooking for these women today & I am so looking forward to that. A day for us all to take time out to work on OUR businesses rather than IN them. It’s rare. I am sure all small business owners, wearing many hats, will say ‘Aye’.
Today is a chance to stop & think more deeply as well as support one another other. A day to nourish ourselves with good people, good food and taking time away from our every day. I am so up for that. My dearest girlfriend is the organiser & the thought of spending a day with her inside Graylings is such a treat. Yay!
One of the dishes I am preparing for our lunch is this Turkish gozleme. I cooked them also for the family on Monday (cause ya know #meatlessmonday, and we truly love that day each week).
These homemade Turkish Gozleme with Spinach and Ricotta and Feta were a massive winner dinner at our place this week. They are a delicious (and healthy) midweek dinner. They also make for a great brunch or lunch. You can pop a poached egg inside too, and it is pretty marvellous (and an extra hit of protein).
You can use good quality store-bought pitta (or use souvlaki wraps) for a quick mid-week dinner. You could, of course, make gozleme pastry from scratch when time is on your side, but it was not on mine. And, for us personally, that does not tick the box for a quick midweek dinner (in our books anyway).
I truly hope you enjoy this new recipe for Turkish Gozleme with Spinach, Ricotta, and Feta. Please do rate it & leave a comment if you do love it.
All my love,
Nellie
X
PP.S If you’ve been toying with joining the RM cooking club for exclusive tips, classes and recipes…. C’mon down. It’s the cost of a nice bottle of wine a month.
You know you’re worth it. You know it’ll be a game changer…. And I can’t wait to cook with you. click here to learn more about the RM cooking club.
Homemade Turkish Gozleme with Spinach and Ricotta and Feta
Homemade Turkish Gozleme with Spinach, Ricotta and Feta
Ingredients
- 2 tbs Cobram Estate extra virgin olive oil plus extra to brush
- 50 g unsalted butter
- 2 brown onion finely chopped
- 2 garlic cloves crushed
- 1 tsp toasted fennel
- 1 tsp toasted cumin
- 1/2 bunch kale stems removed, leaves shredded
- 1/2 bunch silverbeet stems removed, leaves shredded
- 100 g baby spinach laves
- Zest of one lemons plus juice of 1
- 200 g tub marinated Persian or soft feta drained, crumbled
- 200 g ricotta
- 4 large souvlaki or pita bread
Instructions
- Heat a frying pan with oil and butter over medium heat. Add the onion & sauté for five or so minutes, stirring frequently. Add the garlic and spices, and cook, stirring occasionally, for 1-2 minutes. Add the kale and silverbeet, and cook, stirring occasionally, for 6-8 minutes until wilted. Reduce heat to low and cook, stirring occasionally, until only a little bit of moisture remains. Season to taste.
- Transfer mixture to a large colander and drain. Press dow to squeeze out the liquid.
- Place in a large bowl with the zest, juice, feta and ricotta, and mix until well combined. Season to taste. Cool mixture completely.
- Divide mixture into 4 portions and spread each portion over half of each pita bread. Fold over so that mixture is covered and you have a half-moon shape.
- Heat a lightly greased sandwich press or chargrill pan o high. Chargrill for 1-2 minutes, turn and chargrill for a further 1-2 minutes until charred and heated through. Repeat with remaining gozleme. Serve immediately.Alternatively, cook these in a toastie machine aka sandwich press.
Nutrition
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