ucluse Public School
Vaucluse Public School
2 Bowls What to do
Scissors 1. Combine yogurt and salt together in a large bowl. Gradually add flour
1 Saucepan to form a stiff dough. Tip dough onto lightly floured surface and knead
1 frypan or bbq or griddle pan for a few minutes until dough is soft and only slightly sticky. Transfer to
1 wooden spoon a clean bowl and stand covered for 20 minutes in a warm place.
Rolling pins 2. If using a BBQ start to heat it.
Pastry brush 3. Wash spinach well. Cut spinach leaves away from the stem with
1 chefs knife scissors. Roll leaves and shred or cut with scissors. Place in saucepan
over medium heat until wilted and cooked through. Place in colander
and drain excess liquid.
Ingredients 4. Weigh and crumble fetta cheese.
200g plain yogurt
5. Divide dough in four parts and roll each piece on a floured surface in
250g self raising flour (plus a a 20cm round.
little extra for rolling)
Pinch of salt 6. Place ¼ of spinach on half of the rolled dough disk then sprinkle with
8-10 spinach stalks ¼ fetta and add any “optional extras” salt and pepper.
200g fetta cheese
Salt and pepper 7. Fold over the dough and seal the edges by pinching the dough
1 lemon together or pressing with a floured fork.
8. Brush one side with olive oil and place on BBQ, hot frypan or griddle
pan. When “golden eyes” begin to form brush the other side with olive
From the Garden oil and turn over. Remove from pan when both sides have golden eyes.
8-10 spinach stalks
9. Slice in pieces and serve hot with lemon wedges.
Mint Leaves Points of Interest
Parsley “Goz” in Turkish means eye. This dish is named Gozleme because you
know that the dough is cooked when “golden eyes” begin to form on
Other traditional fillings include beef, potato and eggplant.