recipes_Australia_September_2017

PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP P

ULL OUT & KEEP

54 recipes+ SEPTEMBER 2017

weekend cooking

This Middle Eastern

favourite is easier to

Pizza party make than you think

Spinach & Fetta

Gozleme

SERVES 4 PREP 25 minutes + 10 minutes

to stand COOK 10 minutes

NUTRITION 2310kJ; 21g fat (11g sat);

15g protein; 38g carbohydrate;

10g fibre a serve COST $3.50 a serve

2½ cups plain flour

1 teaspoon salt

⅓ cup light olive oil,

plus 2 tablespoons extra

¾ cup water

2 tablespoons pine nuts (optional)

150g baby spinach leaves

¼ teaspoon ground nutmeg

2 green onions, chopped

150g reduced-fat fetta, crumbled

1½ cups reduced-fat grated mozzarella

Lemon wedges, to serve

1 Sift flour and salt into a large bowl. Make

a well at centre. Whisk oil and the water in

a jug. Add to flour; stir to combine. Turn

dough out onto a lightly floured work

surface; knead until smooth and elastic.

Transfer dough to a lightly greased

heatproof bowl. Cover with a clean tea

towel; stand for 10 minutes.

2 Combine pine nuts (if using), spinach,

nutmeg, onion, fetta and mozzarella in a

large bowl.

3 Divide dough into 4 equal portions; knead

each until smooth. Roll each piece out to

a 30cm circle. Place equal portions of

spinach mixture in the centre of 2 dough

circles, leaving a 1.5cm border around the

edge. Top with remaining dough circles;

flatten, pressing edges to seal.

4 Heat half of the extra oil in a large frying

pan over moderate heat. Cook gozleme, in

batches, for 2 minutes each side or until

golden brown and crisp, adding remaining

extra oil to pan between batches. Cut into

wedges. Serve with lemon wedges.