Spinach and feta gözlemeler

  • Preparation time: 20 minutes, plus proving and shaping
  • Cooking time: 20 minutes
  • Total time: 40 minutes, plus proving and shaping

Makes: 6


1 tbsp olive oil, plus extra for brushing
4 salad onions, thinly sliced • 450g spinach
2 tsp sumac
200g feta, crumbled

7g instant dried yeast
½ tsp caster sugar
350g plain flour, plus extra for kneading
½ tsp salt
1½ tbsp natural yogurt
2½ tbsp olive oil, plus extra for greasing and frying


1. To make the dough, mix the yeast, sugar, flour and salt in a large bowl. Make a well in the centre and pour in the yogurt, olive oil and 180-200ml lukewarm water; bring together to form a soft dough. Knead on a floured work surface for 8-10 minutes, until you have a smooth dough. Put into an oiled bowl, cover with oiled cling film and leave in a warm place until doubled in size – about 1 hour 30 minutes.

2. For the filling, heat the oil in a large frying pan over a medium-high heat. Add the salad onion and cook, stirring for 1 minute. Tip in the spinach; stir until wilted. Season and drain in a colander. Transfer to a bowl and allow to cool before stirring in the sumac and feta.

3. Divide the dough into 6 balls. On a floured work surface, roll out each ball as thinly as you can into a large circle (about 25cm diameter). Spread a thin layer of filling over one half, leaving a 2cm border, then fold over the other half and press the edges together to seal. Heat a large, non-stick frying pan over a medium heat. Brush one side of the flatbread with a little oil, then cook, oiled-side down, for 3 minutes, until blistered and charred in places. Brush the other side with more oil then flip over, lower the heat and cook for a further 3 minutes. Keep warm while you cook the remaining flatbreads, wiping the pan out each time with kitchen paper. Cut into wedges and serve warm.