*Conventional Recipe
 
Ingredients:
Dough
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
 
Filling
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!!!