makes
1
prep
5 minutes
cook
5 minutes
difficulty
Easy
makes
1
serves
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 large Greek pita bread
- olive oil, for brushing
- 100 g frozen spinach, thawed
- ½ tsp chilli flakes
- 75 g feta, crumbled
- 100 g mozzarella, coarsely grated
- 75 g coarsely grated cheddar or Tasty cheese
- lemon wedges, to serve
Instructions
- Place a large non-stick frying pan over medium heat. Brush both sides of the pita with oil then place in the pan to heat while you make the filling.
- Wring out any liquid from the thawed frozen spinach, then place in a bowl with the chilli, feta and mozzarella and stir to combine well.
- Flip the pita bread over and fold in half, then place half the cheddar on one side of the pan (to make a half moon) then lay the pita bread back on top of it. Place the filling over that same side of the pita and fold over the bread. Cook for 1-2 minutes or until the underside is crisp. Sprinkle the remaining cheddar on the other side of the pan and flip the gozleme over and onto it so the other side comes into contact with cheese.
- Cook for a further 1-2 minutes or until golden. Remove from the pan and cut into wedges. Serve with lemon wedges.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
