Spinach, mint and pinenut gozleme

Bill says, “These parcels can be made with ready-made pastry, but they do taste that bit more authentic if you go to the effort yourself. They remind me of weekend wanders around farmers’ markets.”

Fresh from the garden: spinach, lemon, mint
Recipe source: adapted from a recipe by Bill Granger in the SMH
Makes: 8 gozleme



  • Stand mixer
  • Measures: jug, cup, 1/3 cup, tablespoon, teaspoon, ½ & ¼ teaspoon
  • Scales
  • Bowls – big, med, small
  • 2 non-stick frying pans
  • Salad spinner, rolling pins
  • A large knife, scissors
  • Microplane zester
  • Paper towel, tea towels
  • 8 medium chopping boards
  • Tongs, egg slice
  • Serving plates

For the pastry:

  • 1 teaspoon instant dried yeast
  • ½ teaspoon caster sugar
  • 2 cups plain flour
  • ¼ teaspoon salt
  • 3 teaspoons olive oil, plus extra

For the filling:

  • 400g spinach leaves
  • 1 lemon
  • 1/3 cup pine nuts
  • 200g feta cheese
  • 2 large branches mint
  • Black pepper

What to do:

  • For the pastry: Measure the yeast, sugar, flour and salt into the bowl of the stand mixer and mix lightly. Then add the olive oil and 180ml to 200ml lukewarm water and mix on low for 8 minutes to form a soft dough until smooth and elastic.
  • Turn the dough out on to a floured surface and knead for a minute or two and then place dough into a lightly oiled bowl, cover with cling film and leave in a warm place to double in size for an hour or two, or into the fridge if needed the next day.
  • For the filling: Wash the spinach in several changes of water and spin dry, and then slice handfuls into 2cm wide ribbons. Measure out the pine nuts and dry-toast carefully in one of the frying pans.
  • Wash the lemon, wipe it dry, then zest it into a small bowl before cutting it into wedges and reserving for garnish. Wash the mint and spin it dry. Pick the leaves and then using scissors, snip into thin ribbons. You will need about 3 tablespoons’ worth of mint.
  • When the pine nuts are toasted, reserve in a small bowl and then heat up a tablespoon of olive oil in the same frying pan, and when hot cook the spinach over a medium heat for a few minutes. Remove with tongs into a sieve and drain any excess liquid. Place in a big bowl and allow to cool for a minute before stirring in the lemon zest, pine nuts and mint. Crumble in the feta and then season with black pepper. Wipe the frying pan clean with paper towel.
  • Divide the dough into 8 small balls. Using a rolling pin, roll each ball into a circle about the size of a large dinner plate and lift each one onto a medium floured chopping board. Divide the filling equally between the circles, spooning over one half of the circle, leaving a 2cm border. Fold over the other half and press the edges together to secure.
  • Heat the frying pans with a tablespoon of olive oil in each and then carefully slide a gozleme into each and cook for about 3 minutes on medium. Brush the other side with a little more oil then flip over and cook for a further 2-3 minutes. Keep warm under a clean tea towel while you cook the remaining gozleme.
  • Cut into slices and divide among serving plates with the lemon wedges.


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