Feta and Spinach Gozleme

I'm forever on the prowl for simple, delicious vegetarian recipes. This recipe for a type of spinach and cheese pastry is of Turkish origin, and is lighter than the traditional baked variety which is saturated in butter and oil (which I hasten to add is very moorish). This is just as moorish as it's cooked on a hot charcoal plate or in a frypan after being caressed with a slick of olive oil. There are gozleme stalls at street markets in Melbourne and I marvel at how the women roll out the pastry till it's almost transparent. My mum is very adept at that and uses a long piece of dowel and she rotates the ever enlarging circle as she rolls. And as it gets thinner, she coils it round the dowel and with a swift flick of her wrists it unravels into a fine circular pastry. One needs to see it being done and practice, practice, practice!  And experimentation with the filling is endorsed.  When zucchini is in season and it's plentiful, use 2 grated medium zucchini instead of the spinach.
 
Another asset of this fine recipe is that it is portable.  Great for picnics!   This recipe is from Janelle Bloom's fast, fresh and fabulous. Makes 4 large gozlemes.

 3^1/4 cups plain flour, sifted

2 tsp salt

^1/3 cup olive oil

360ml lukewarm water

Olive oil to brush over

Lemon wedges, to serve

 
Filling

1 tbs olive oil

1 large brown onion

2 large garlic cloves

1 pinch cayenne pepper

2 tbs chopped mint

½ teaspoon nutmeg

Grinding or two of pepper

120g spinach leaves

200g feta, crumbled

50g extra tasty cheese

 

Combine the flour and salt in a large bowl and make a well in the centre.  Combine the oil and water and pour into the flour. Use a flat bladed knife to stir until combined.  Turn onto a well-floured surface and knead until it forms into a smooth and elastic ball.  Place in plastic freezer bag and set aside to rest for 20 mins.

For the filling, heat the oil in a large frying pan over medium heat.  And onions and garlic and cook 3 – 5 mins till softened and golden.  And spinach and herbs and spices and cover briefly till wilted.  Transfer to a bowl and stir in the cheeses.  Let cool.

Preheat a barbecue plate on high until hot.  Roll one piece of dough on a lightly floured surface into a 3mm thick, 20 – 30cm rectangle.  Spread one quarter of the filling onto half of the dough.  Fold over the dough and press lightly to seal.  Repeat with remaining dough and filling.

Brush the top with olive oil.  Reduce bbq heat to medium-low.  Place two gozlemes oil side down onto bbq plate and cook for 3 -4 mins until golden.  Brush with oil, turn over and barbecue a further 3 – 5 mins until golden. Cut into wedges and serve with lemon quarters.