INGREDIENTS

Dough 

• 2 cups spelt flour, extra for rolling

• 1 cup natural pot-set unsweetened yoghurt

• 1 tbsp extra virgin olive oil

• 1/2 tsp natural salt

• 1-2 tbsp oil for frying
  

Filling 

• 1 bunch English spinach, finely chopped

• 2 cups baby spinach, finely chopped

• 2 cloves garlic, crushed

• 1 tsp lemon zest

• 1 free-range egg

• 150g Persian feta 

• 50g fresh mozzarella 

• Salt and pepper
  
  

METHOD

To make the dough, place all ingredients in a bowl.  Mix until well combined. Turn dough onto a lightly floured surface and knead until mixture is elastic and springs back to touch. Cover and allow to rest for 10 minutes. 

Meanwhile, mix together spinach, garlic, lemon zest, egg and feta in a large bowl. Season with salt and pepper, being mindful that the feta is salty.

Portion dough into quarters.  Using a rolling pin, roll each piece into a thin, even rectangle approx. 22cm high x 16cm wide. Spoon spinach mixture down the centre. Fold dough to cover filling, tucking in edges and ensuring there are no air pockets.

Place a large frypan over medium heat. Add oil. Fry each gozleme for for 2-3 minutes each side or until crispy and golden brown. Cut into portions. Serve with a squeeze of lemon.