Turkish Gozleme

Ingredients

1 tablespoon olive oil

1 large brown onion, finely chopped

3 cloves garlic, chopped

Salt and Pepper

150g feta cheese, crumbled

100g tasty cheese, grated

6 cups (1 small bunch) shredded silverbeet

Olive oil cooking spray

Dough 

3 1/2 bakers flour, sifted

2 teaspoons salt

2 tablespoons olive oil

1/4 cup natural yoghurt

375ml lukewarm water

Method

1. To make the dough: Combine flour and salt in the bowl of an electric mixer. Turn mixer onto speed 1 and add oil, yoghurt and water. Mix for 6 minutes.  Mixture is quite sticky, don't be tempted to add more flour.  

2. Turn mixture out onto a lightly surface and lightly knead to combine. Divide dough into 6 equal portions and knead into small balls. Place balls onto a tray lined baking paper; cover and rest for 20 minutes.

3. Heat oil in the frypan on SAUTE setting. Add the onions and garlic and cook until softened. Remove and set aside to cool. Wash and wipe out frying pan.

4. Combine cooled onion with cheeses and salt and pepper. Rinse and dry spinach well and set aside.

5. On a large piece of baking paper, roll one piece of dough to a 3mm thick rectangle. Place 1 cup shredded silverbeet onto one half of the dough. Top with one sixth of the cheese mixture.

6. Lift dough over filling to enclose, pinch edges together to seal. Repeat with remaining dough and filling and place onto separate sheets of baking paper.

7. Preheat the frypan on SAUTE setting. Cooking one at a time, spray the top with cooking spray oil and flip up side down onto other sheet of baking paper. Place gozleme and baking paper onto cooking surface and cook for 4 minutes or until golden. Spray top with oil and carefully flip over to cook 4 minutes on other side.