Pan-cooked spinach and feta gözleme

Ingredients

For 1 serving

• All-purpose flour70 g
• Plain nonfat yogurt40 g
• Spinach150 g
• Feta40 g
• Spring onions1
• Cayenne pepperto taste
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, lactose,

Method

1. In a bowl knead the flour with the plain yoghurt, a tablespoon of water and a pinch of salt for 3–4 minutes, until smooth and elastic; cover and leave to rest for 15 minutes.
2. Meanwhile wash the spinach and wilt it in a pan over medium heat with just the water on its leaves for 2–3 minutes, until collapsed; let it cool slightly, squeeze it well and chop.
3. Trim the spring onion and slice it thinly; crumble the feta. Mix the spinach, feta, spring onion and chilli powder.
4. On a lightly floured surface roll the dough into a very thin, almost translucent disc. Spread the filling over one half, fold into a half-moon and press the edges firmly to seal.
5. Heat a large pan over medium heat and brush it with half the extra virgin olive oil; cook the gözleme for 4 minutes, brush the top with the remaining oil, flip and cook for another 4 minutes, until golden and crisp with a few charred blisters.
6. Cut into wedges and serve hot.