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.

Serves 2.


400g Mushrooms
1.5 cups baby spinach
2 tomatoes
70g Australian feta cheese
1 lemon
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.

Cook gozleme
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.

Make salad
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.

To serve
Cut gozleme into pieces and serve with salad and a wedge of remaining lemon.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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August 02, 2017 by Timothy Ryder
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