Try your hand at making this rustic Turkish classic. Stuffed with mushrooms, spinach and salty feta. Devour them hot with a squeeze of lemon.
20 Minutes. Vegetarian. Healthy, no fuss Turkish cooking.
1.5 cups baby spinach
70g Australian feta cheese
1 brown onion
4 x 8" tortillas
Make mushroom filling
Peel and finely dice the onion. Thinly slice the mushrooms. Crumble the feta.
Bring a fry pan to medium to high heat with a drizzle of olive oil. Sauté the onion for 2 – 3 minutes. Add the mushrooms and season with salt and pepper. Sauté for a further 3 - 4 minutes. Stir through the feta and a THIRD of the baby spinach and cook for a further minute. Remove from heat.
Gather your flatbreads and mushroom filling to assemble. Lay out half of the flat breads and spoon the filling evenly onto each one. Place another flatbread on top.
Heat a large non-stick fry pan to medium heat. Lightly coat pan with olive oil. Place one gozleme in the pan. Cook for 2 minutes or until golden. Carefully turn the gozleme over and cook for a further two minutes until golden on the other side. Remove from the pan and set aside to keep warm in foil.
Repeat with the remaining gozleme.
Cut the tomato into wedges. Combine in a bowl with the remaining baby spinach. Dress with a drizzle of olive oil, juice of HALF the lemon, salt and pepper. Combine well.
Cut gozleme into pieces and serve with salad and a wedge of remaining lemon.
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