Amber Sewell-Green shows you how to brighten up your Saturday with a Turkish favourite- Gozleme.

Now anyone who’s been to a market or festival will know a highlight is the much loved Gozleme, a kind of savoury pancake packed with spinach and feta. So today I’m going to teach you how to bring this food stall favourite into your own home. For a healthier option I’ve used wholemeal flour and you won’t notice the difference, but you can use white flour if you prefer. I’ve also sautéed the veggies using water but if you really want, you can use olive oil. It takes a little bit of prep work, but you can make the filling while the dough is rising, and it tastes phenomenal. This gozleme instantly awakens my senses, truly a dish of adventures and delights. Best shared with loved ones or even served as finger food if cut up into smaller portions.

INGREDIENTS: serves 4

* 2.5 cups wholemeal flour

* 1 tsp salt

* 1/3 cup olive oil

* 1 cup water

Filling:

* 1 cup spinach leaves, chopped into strips

* ½ cup reduced fat feta cheese, or can use ricotta or grated tasty cheese for budget conscious option

* ½ cup water to sauté the mushrooms (or mince, see below). Can use 1 Tbs olive oil instead.

* 1 red or brown onion, diced (red onion adds amazing flavour)

* 200g (roughly 2 cups) mushrooms, sliced

* (optional) tastes great with 1 tsp each cumin & paprika, as well as 1 tsp each onion flakes and crushed garlic (if you don’t have these it will still taste good)

* Serve with 1-2 lemons cut into wedges

* For a vegan version just omit the cheese, it’s still super tasty!

Alternative:

* Replace mushrooms with 400g lean beef or turkey mince

* 1 Tbs olive oil or cook in ½ cup water

METHOD:

1. To make the dough: mix flour, water, oil and salt into a ball. Lift dough onto a lightly floured board and kneed for about 10 minutes or until smooth. Put the dough back into the bowl and let it rest for 15-20 minutes. In the meantime, make your filling.

2. Sauté the onion in the water until soft (3-5 minutes). Add the beef or mushrooms and sauté for another 5 minutes (if using beef, sauté until lightly browned). Add the spices if using them, season with salt and pepper to taste, take off the heat.

3. Mix the spinach and feta in a bowl, and add to the beef or mushroom mix.

4. Once rested, divide your dough into 4 equal sized balls, and roll each out into flat circle using a rolling pin. The thinner the better, like cardboard thickness, but it doesn’t have to be perfect. (if you don’t have a rolling pin, try using a large glass jar wrapped in cling wrap so the dough doesn’t stick).

5. Heat the pan from before to medium-high heat and coat with extra oil. Place one of the dough circles into the pan, top with half the filling mixture, then place another of the circle of dough on top, gently press down to make a sort of sandwich.

6. Cook for 3-5 minutes each side, until golden and crisp, and flip to cook the other side. You may need to spray/brush your pan with a little extra oil between sides. Repeat with the remaining half of the dough and mixture, or to quicken the process you can use 2 pans and cook them both at the same time.

7. Transfer to a plate, cut into 9 slices and serve with the lemon wedges (squeeze lemon on top)

Enjoy while hot and crispy!!