Beef, Spinach and Feta Gozleme

/, Lunchbox/Beef, Spinach and Feta Gozleme
This has got to be one of my most favourite things to eat when at the markets or shows.

Mine is no where near as good as the real thing made by experts but it is tasty nonetheless. Even my partner liked it despite originally turning his nose up at it. He said its right up their with my tmx “fried” rices! That’s a big call.

 

 

Beef, Spinach and Feta Gozleme
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Prep Time
1 hr 55 min
Cook Time
20 min
Total Time
2 hr 15 min
Prep Time
1 hr 55 min
Cook Time
20 min
Total Time
2 hr 15 min
Dough
  1. 3 teas yeast
  2. 480g flour
  3. 20g olive oil
  4. 300mls water
  5. 1 teas salt
Spinach filling
  1. 300g baby spinach leaves
  2. 100g feta cheese
Meat filling
  1. 250g beef mince
  2. 1 onion, peeled and quartered
  3. 3 garlic cloves, peeled
  4. 10g olive oil
  5. 2 teas ground cumin
  6. 1 teas paprika
  7. 1/2 teas cayenne pepper
  8. 45g tomato paste
  9. 1 tmx measuring cup of water
  10. 1 tabs stock paste (slightly less if your stock is really salty)
  11. Pepper, to taste
Instructions
  1. Place all of the dough ingredients into bowl. Blitz on speed 7 for 15 secs to mix. Lock lid and interval speed for 6 minutes. Remove from tmx bowl and place into an oiled bowl, cover with cling wrap and place somewhere warm whilst preparing the remaining ingredients. This needs to double in size.
  2. Add spinach and feta into bowl. Blitz in speed 5 until desired consistency is achieved. I like it to be quite chunky still but well combined. Remove, put into a bowl and place into fridge.
  3. Wash tmx bowl out.
  4. Place garlic and onion into tmx bowl. Blitz on speed 7 until fine. Scrape down.
  5. Add spices and oil.
  6. Cook at 100 degrees for 4 minutes on speed 2.
  7. Add mince, pepper, water and pastes.
  8. Cook at 100 degrees for 12 minutes on reverse, speed 1.
  9. Split your risen dough into 4 balls. I work with one portion at a time.
  10. Roll dough out. You want it to be about 1/2cm in thickness.
  11. Top one half with 1/4 spinach mix and 1/4 mince. Fold the unfilled half over and press the edges together to secure.
  12. Place into a frying pan on medium heat. It should take 2-3 minutes on the first side and about 1 minute on the other.
  13. Repeat until you have four.
  14. Serve with salad and lemon wedges.
  15. Lemon is essential. Fresh is best.
Notes
  1. If you are worried about working with soft dough and hot mince you can cook the mince first and cool in the fridge then make the rest of the components.
  2. Lamb mince is used traditionally.
  3. You can use just the spinach filling for a vegetarian option.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
By |2014-05-08T01:08:28+00:00March 6th, 2014|Categories: Lunch and Dinner, Lunchbox|Tags: |9 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

9 Comments

  1. Emma Jones March 9, 2014 at 12:03 am - Reply

    Have you tried freezing these?

  2. Tracey June 29, 2014 at 10:43 am - Reply

    Wow, these were delicious! I made three large ones, although struggled with the soft sticky dough and getting them into the pan, so weren’t looking that pretty. The last quarter of dough I made three small ones, which we had with our soup for lunch the next day. Perfect!!!

  3. Kiara Joy June 30, 2014 at 2:58 pm - Reply

    These were one of the first things I made and they were so delicious, very addictive. I took them to a picnic and all my friends raved about them. They are a favourite for dinner. My fiancĂ© who normally wouldn’t eat things like this loves them. Another amazing recipe from Peta!

  4. tracey August 18, 2014 at 7:19 pm - Reply

    made these tonight, one of many of your recipes that I have borrowed for my meal planning, this was the first, if they are all this good, you’ve got my family for life, delicious!!!

  5. Jade September 20, 2014 at 10:10 pm - Reply

    Thank you for sharing! I was looking for a Gozleme dough recipe to use in my Thermomix and these turned out perfect! I altered the filling by using roasted pumpkin, mushroom, spinach and feta. Delicious!

  6. Prue October 29, 2014 at 9:06 pm - Reply

    Made these tonight. So easy and delicious!!

  7. Lisa W November 23, 2014 at 4:45 pm - Reply

    Thank you! My fussy 5 year old son ate this with the lot! Had to call it toasted wraps with meat sauce but whatever works! He’s asked me to save the rest for tomorrow so must be a winner! Mr 2 ate 1/2 before he told me he didn’t like it. A nice change for a Sunday night dinner.

  8. Kiki January 19, 2015 at 6:31 pm - Reply

    Wowweeee this was delish. I had doubts as the prep work was coming together (both spinach & mince mixtures were a bit wet) but this so worth the effort! Thanks Peta!

  9. Bronwen March 26, 2017 at 10:19 pm - Reply

    Very impressed with how these turned out! They only took me about 80 minutes all up, maybe because it was a warm day for proving the dough. I put baking paper over it as I was rolling it out which made it much easier – otherwise it stuck to my (non stick :P) rolling pin. 2 yo kept saying they were “delicious”. Thanks for the recipe!

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