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Looking for a way to stop the kids raiding the pantry when they get home? Try this busy-person’s guide to crispy, hearty and healthy Turkish-style filled flatbreads.

INGREDIENTS

4 Rebel Bakehouse Gluten Free Spinach & Hemp Wraps

1 brown onion, finely diced
1 clove garlic, finely sliced
1 tsp ground cumin
1 tsp coriander seeds
250g bag baby spinach
2 tbsp toasted pine nuts
1 egg
1 pack feta, crumbled
2 Tbsp olive oil
2 tsp sesame seeds
1 tsp dried oregano

Makes four Gozleme
Takes 30 minutes to make

METHOD

Add a splash of olive oil to a large pan over medium heat and sauté onion until soft and translucent. Add garlic, cumin and coriander seeds and cook until fragrant. Add half the spinach and cook until just starting to wilt. Transfer to a large mixing bowl and leave for a minute to cool slightly.

Add the remaining spinach, pine nuts, egg and crumbled feta to the mixing bowl and season well with salt & pepper. Toss gently to combine.

In a separate small bowl, combine olive oil, sesame seeds and oregano. Brush one side of a wrap with this olive oil mix and flip over on to a chopping board. Place ¼ of the spinach mix in the centre of the wrap, pull each side into the centre to form a rectangular shape and press down to flatten. Transfer to a large fry pan, seam side down and cook, flipping once, until golden, for 3 – 5 minutes each side. Repeat with the remaining three wraps.

Cut Gozleme into rough triangles and serve with a squeeze of lemon and a sprinkling of fresh mint.

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