*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!!!