EASY (20 - 30 minutes)
BYO Ingredients & Utensils
3 tsp olive oil
olive oil spray (optional)
2 large oven trays
foil
box grater
large deep frypan
Instructions
1. Prep ingredients
Preheat the grill to high. Line 2 large oven trays with foil. Finely chop the onions. Coarsely chop the spinach. Finely chop the dill, discarding the stems. Crush or finely chop 2 garlic cloves. Cut the lemon into wedges. Coarsely grate the cheddar.
2. Cook spinach filling
Heat 3 tsp olive oil in a large deep frypan over medium heat. Cook the onion, stirring, for 5 mins or until soft. Season with salt and pepper. Add the spinach, dill and garlic and cook, stirring, for 1-2 mins until the spinach is wilted. Remove the pan from the heat.
3. Assemble gozleme
Generously spray or brush one side of each tortilla with olive oil. Put half the tortillas, oiled-side down, on the lined trays. Divide the spinach filling among the tortillas. Scatter over the cheddar and crumble over the feta. Sandwich with the remaining tortillas, oiled-side up, pressing down firmly.
4. Grill gozleme
Grill the gozleme, in batches, for 2-3 mins each side until golden and the cheese is melted (watch them carefully, as they burn easily).
5. Serve up
Cut the gozleme in half and divide among plates. Serve with the lemon wedges for squeezing over (see Feed A Crowd). Enjoy!
6. Feed A Crowd
Fancy a lemon aioli to drizzle over your gozleme? Combine 2 tbs mayonnaise, 2 tsp lemon juice and 1 crushed small garlic clove in a bowl. Taste, then season with salt and pepper. If you'd like to thin it out a little, stir in water, 1 tsp at a time.