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<!-- Recipe -->
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<img
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Spinach And Feta Flatbreads (Gözleme)
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<!-- Cook time, prep time, servings, difficulty -->
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<!-- Ingredients -->
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<h3 class="subhead">Ingredients</h3>
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<p class="line" itemprop="recipeIngredient">
<strong>2</strong> tbsp extra virgin olive oil, plus extra for
drizzling
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> onion, finely sliced
</p>
<p class="line" itemprop="recipeIngredient">
<strong>3</strong> cloves garlic, roughly chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tbsp cumin seeds
</p>
<p class="line" itemprop="recipeIngredient">Zest of a lemon</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> bunch of dill, roughly chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> bunch parsley, roughly chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>300</strong>g spinach leaves, roughly chopped and
thoroughly dried
</p>
<p class="line" itemprop="recipeIngredient">
<strong>300</strong>g Greek feta, crumbled
</p>
<p class="line" itemprop="recipeIngredient">Sea salt and pepper</p>
<p class="line" itemprop="recipeIngredient">Dill fronds</p>
<p class="line" itemprop="recipeIngredient">Lemon wedges</p>
<p class="line" itemprop="recipeIngredient">Natural yoghurt</p>
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<!-- Description -->
<!-- Directions -->
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<h3 class="subhead">Directions</h3>
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<p class="line">
Make the dough
<a href="Flatbread for Gözleme.html">Flatbread for Gözleme</a>
</p>
<p class="line">
Meanwhile, prepare the filling by warming the olive<br />oil in a
pan over a low-medium heat. Gently fry the onion until soft and
beginning to colour, around 10 minutes. Add in the garlic and
cumin seeds and cook for a further two minutes or until the garlic
is softened and the cumin is fragrant. Transfer to a large bowl
and allow to cool. Add in the remaining ingredients and drizzle
with some more extra virgin olive oil, just<br />a tablespoon will
do. Mix really well, ensuring there are no large pieces of feta as
it will pierce holes in the dough when they are rolled. Season to
taste.
</p>
<p class="line">
Turn the dough onto a work surface and divide into<br />8 equal
pieces. Roll each piece into a ball. Dust your work surface with
flour and flatten each ball of dough with the palm of your hand
and roll into a rough circle around 15cm in diameter dusting with
flour as you need. Place approximately 1⁄2 cup of filling into the
centre of the dough. Seal the flatbread by bringing the edges into
the centre and pinching to seal. Repeat with remaining pieces of
dough. Dust the little parcels with flour on both sides so they
don’t stick to the bench or work surface, and gently flatten with
your hands or roll until they are around 1cm in thickness, being
careful not to make any holes. If holes do occur, try to pinch the
dough back together with your fingers to seal.
</p>
<p class="line">
Heat a pan over a medium heat and cook the flatbread in the pan
until golden and cooked through on both sides (around 2 minutes on
each side). Repeat with remaining flatbreads.<br />Serve the
flatbreads with wedges of lemon, extra dill and yoghurt drizzled
with a little olive oil and seasoned with salt and pepper.
</p>
</div>
</div>
<!-- Notes -->
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