*Conventional Recipe




  • 200g milk
  • 1 egg
  • 2 tbsp olive oil
  • 150g Greek yoghurt
  • 2 tsp yeast
  • 300g white spelt flour
  • 300g wholemeal spelt flour (or you could just replace with more white spelt flour)
  • ½ tsp baking powder
  • 1 tsp Natvia
  • ½ tsp sea salt



  • 100g mixed grated cheese cubed (Parmesan, mozzarella, cheddar)
  • 150g Feta Cheese (I used Bulgarian), crumbled.
  • Large handful each of mint and parsley
  • Large bunch English Spinach (or silverbeet or Kale would work), washed, stems removed and roughly chopped
  • Olive oil to taste
  • 5 cloves garlic, minced
  • 1 medium brown onion, diced
  • 4 spring onions, finely chopped
  • 1 tsp white pepper
  • 1 tsp allspice
  • 1 tsp mixed dried herbs (e.g. oregano, sage)
  • Salt and pepper to taste
  • Juice 1 lemon
  • A few lemon wedges, to serve


Dough Method


  • Combine milk, egg, oil, yoghurt and yeast in small saucepan and stir over gentle heat until well combined.
  • Sift the remaining ingredients into a large bowl, then add warm mixture and stir to combine. Use your hands to bring it together into a dough, adding more warm milk if dough does not come together easily. Turn onto floured board, wrap and allow to prove for at least 30 minutes.
  • Divide intoat least 16 even sized balls and set aside whilst you make the filling.
  • Chop herbs and spinach. Set aside in a large bowl
  • Heat a medium frypan and add the oil. When hot, add garlic, onion and dry spices and sauté until onions are soft.
  • Season with salt and pepper and lemon juice and cook a further couple of minutes. The mixture should be quite dry.
  • Add contents of the pan to your spinach & herb mix. Add the cheeses and stir to combine.


To Assemble 

  • Roll out dough balls into large rectangles.
  • Spread a large spoonful of mix over half the dough and fold the other side over to cover.  Press edges down firmly with fingertips to seal.
  • Preheat a large non-stick frying pan, griddle pan or BBQ to moderate to high heat. (I used my awesome Tefal square griddle pan and didn’t need to use a drop of oil!)
  • Pick up the edges of your square parcel and lift it into your preheated non-stick pan. If it stretches out into more of a long rectangle during transfer like mine did, no worries – the thinner and more delicate the better I say – just have the pan close by!
  • Fry on both sides, with lid in place to speed up cooking time. When golden and fragrant serve immediately with fresh lemon wedges and just watch them disappear! YUM!!!

Spinach & Cheese Gözleme - *Conventional Recipe - For non-Thermomix owners ;-)