I’m still working from home so have been looking for interesting lunch options to keep me going. This spinach haloumi gozleme really hit the spot – so delicious and packed with enough greens to pass as healthy!
I based these off a recipe from Delicious
- 300g Greek yoghurt
- 1tsp salt
- 2 1/2 cups self-raising flour
- 1tbs extra virgin olive oil
- 300g baby spinach
- 2 cloves garlic
- 250g haloumi
- 3 spring onions
- 1/2 bunch mint
- Salt and pepper
- Lemon wedges
- Combine yoghurt and salt in a large bowl
- Add the flour gradually until you have a stiff dough, then turn onto a lightly floured bench and knead for 3 minutes until soft and slightly tacky
- Return to a lightly floured bowl and cover with a tea towel for 30 minutes
- Meanwhile, heat oil in a frypan and add the spinach and minced garlic and cook until spinach is wilted. Squeeze out any excess liquid then place in a bowl
- Grate the haloumi, slice the spring onion and roughly chop the mint then add to the bowl along with salt and pepper, then toss well to combine
- Divide the dough into four even balls and roll out on a floured surface into a 25cm circle.
- Place a quarter of the filling along one side of the circle and fold over the dough then seal the edges with a fork. Repeat with the remaining dough and filling
- Heat the frypan over medium-low heat and brush each side of the gozleme with a little oil. Cook 2-3 minutes on each side, until golden, then cut into three wedges and serve with lemon slices
And that’s how you make yourself spinach haloumi gozleme! I like making the mixture in advance so I can just heat it up as I need it and make fresh and delicious gozleme for lunch. I always love getting gozleme at the farmer’s market so I’m not sure if it’s a good thing that I now know how simple it is to whip them up at home too!
Don’t miss out on the lemon squeeze and a good amount pepper, they are excellent additions to the otherwise mild spinach and salty cheese. It’s such an oozy and tasty lunch option, and the two ingredient (well three with the salt!) dough couldn’t be easier either. It makes an excellent Sunday brunch dish as well!