Pastries are attractive to many. With many types of fillings, from salty to sweet, they are both tasty and easy to prepare. Today, we bring you a recipe for Kale and Feta Gozleme to try and enjoy.
Kale and Feta Gozleme
Serves: 6
Preparation: 15 minutes
Cooking: 20 minutes
Ingredients:
- 600 g plain flour
- 200 g Greek-style yoghurt
- 1 tbsp vegetable oil
- 250 ml filtered water
- 1 tsp Himalayan salt
- 1 tbsp vegetable oil, extra
- Lemon wedges, to serve
- Greek-style yoghurt, extra, to serve
Kale and feta filling:
- 250 g kale, thinly sliced
- 4 spring onions, thinly sliced
- ½ cup mint leaves, chopped
- 3 garlic cloves, crushed
- 1 lemon zest, finely grated
Directions:
Step 1
Combine the flour, yoghurt, oil, salt and water in a medium-sized bowl. Mix with an electric mixer fitted with a dough hook on low speed until combined. Increase the speed and mix for 5 minutes, or until the dough comes together and is smooth and elastic. Wrap the bowl with cling wrap and leave it to stand at room temperature for 2 hours to rest.
Step 2
For the filling, mix the kale, spring onion and mint in a bowl. Mix the feta, garlic and lemon zest in another bowl. Cover the bowls with cling wrap and set aside.
Step 3
Reserve 1 tablespoon of extra oil. Divide the dough into 6 equal parts and roll each part into a ball. Roll out one ball on a lightly floured surface into a 25cmx45cm rectangle. Sprinkle with a little extra oil. Fold in half to form a square, then again in half 2 more times, to end up with a small square. Repeat the rolling and folding 2 more times. Set the dough aside and repeat with the remaining balls and oil.
Step 4
Preheat the oven to 150°C.
Step 5
Roll out 1 dough square into a 22cmx30cm rectangle. Sprinkle half of the rectangle with one-sixth of the kale mixture and one-sixth of the feta mixture. Fold the other side of the dough over to enclose the filling, pinching the edges to seal. Set aside and repeat with the remaining dough squares and filling.
Step 6
Heat one-third of the reserved oil in a large frying pan over medium heat. Add 2 of the gozleme and cook for 3 minutes on each side or until golden brown. Transfer to a baking tray and place in the oven to keep warm. Repeat with the remaining gozleme and oil.
Step 7
Arrange the gozleme on a serving plate and serve with lemon wedges and extra yoghurt.
Serving suggestions:
- Serve with hummus instead of yoghurt
- Serve with stuffed olives and pickles
Tips:
- Add spices as desired
- Wipe the frying pan with a paper towel between batches
- Store leftover gozleme in an airtight container in the refrigerator for up to 3 days
Looking For More Recipe Ideas? Check These Out:
- Healthy Alkalizing Green Cream Soup
- Roasted Cabbage Slices With Tahini, Hummus and Salad
- Mussels With Tomato and Garlic Sauce
➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.