16/03/2020 AMBER, Canteen Corner, Canteen recipes, Everyday, Healthy Eating, Help for Parents, HKA Kitchen, Hot meals, Lunchbox, Occasional, Recipes, Uncategorized



Makes 18 medium gozleme


For dough:

  • 4 cups wholemeal flour
  • 2 cups Greek yoghurt, reduced-fat
  • 1 cup warm water
  • 4 tablespoons olive oil

For filling:

  • 600g spinach
  • 1 cup light tasty cheese, grated
  • 100g light feta, diced
  • Lemon wedges, to serve


  1. To make the dough, mix the flour, yoghurt and warm water in a bowl until well combined.
  2. Separate mixture into 18 portions and roll each into a ball. Cover with a damp tea-towel and refrigerate for 10 minutes.
  3. On a floured surface, knead mixture to form a soft dough. Add more flour if required.
  4. In a separate bowl, mix together the spinach, shredded cheese and feta to create the filling.
  5. Using a rolling pin, roll each dough ball into a thin flat circle.
  6. Top half of each dough circle with the spinach and cheese filling, leaving a space around the edges.
  7. Fold each dough circle in half, pressing edges with a fork to seal.
  8. Heat a fry pan on medium heat with olive oil. Place gozeleme (as many fit to the size of your pan) onto the pan and cook for 3 minutes or until golden brown. Flip and cook for further 2 minutes. Repeat until all gozeleme are cooked.
  9. Leave to cool for 5 minutes before serving with a drizzle of lemon juice.


  • Substitute filling with other ingredients such as cooked mince, tomatoes, red capsicum, grated carrot, shredded chicken or sliced mushroom.

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