Ingredients
- 1 teaspoon caster (superfine) sugar
- 125 ml (4 fl oz/½ cup) lukewarm water
- 9 g (¼ oz/2½ teaspoons) dried yeast
- 450 g (1 lb/3 cups) plain (all-purpose) flour
- ½ teaspoon salt
- 160 ml (5¼ fl oz/ 2/3 cup) lukewarm milk
- 1 tablespoon olive oil
- 1 large brown onion, thinly sliced
- 2 garlic cloves, crushed
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 100 g (3½ oz) baby spinach leaves, coarsely chopped
- 2 tablespoons finely chopped mint
- 100 g (3½ oz) firm, fresh ricotta cheese
- 200 g (7 oz) crumbled feta cheese
- Lemon wedges, to serve
Method
1. Combine the sugar and lukewarm water in a small bowl. Sprinkle over the yeast, then set aside for 7-8 minutes or until foamy.
2. Sift the flour and salt into a large bowl. Make a well in the centre, then add the yeast mixture and lukewarm milk. Use a flat-bladed knife in a cutting action to gradually mix together until a coarse dough forms. Turn out onto a lightly floured work surface and knead until smooth and elastic. Place in a lightly oiled bowl, turning to coat in the oil. Cover the bowl with plastic wrap and set aside in a warm, draught-free place for 30 minutes.
3. Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 5 minutes. Add the garlic, paprika and cayenne pepper and cook for 1 minute or until aromatic. Add the spinach and cook, stirring occasionally, for 2 minutes or until just wilted. Transfer to a bowl, add the mint and stir to combine. Cool to room temperature.
4. Combine the ricotta and feta in a separate bowl. Divide the dough into 4 equal portions. Working with one portion at a time, use a rolling pin to roll out on a lightly floured work surface into a 20 x 35 cm (8 x 14 inch) rectangle, about 3 mm ( 1/8 inch) thick. Place one-quarter of the spinach mixture over half of the rectangle, leaving a 1 cm (½ inch) border. Top with one-quarter of the cheese mixture. Fold the dough over to enclose the filling, then press the edges together to seal.
5. Preheat a large non-stick frying pan or barbecue plate over medium heat. Lightly brush the pan or plate with a little oil. Cook the gozleme, one at a time, for 2-3 minutes each side or until cooked through. Transfer to a serving plate, cut into quarters and serve immediately with lemon wedges.
