Spinach & Feta Gozleme with Shepherd’s Salad

Cuisine: Lebanese

Prep time:

Cook time:

Serves: 4

The addition of baharat gives a Lebanese flavour to this vegetarian filled flatbread. Served with a fresh shepherd’s salad, this makes a perfect spring or summer weekend lunch.


Replace the spinach with lamb mince for a meaty option

  • Gozleme:
  • 8g instant dried yeast
  • 1 tsp caster sugar
  • 450g (3 cups) plain flour
  • pinch salt
  • 80 ml (1/3 cup) olive oil
  • ½ small brown onion, chopped
  • 250g baby spinach
  • 100g feta, crumbled
  • ¼ cup toasted pine nuts
  • 1 tsp Herbie’s Spices Baharat
  • 1 tsp Herbie’s Spices Green Spearmint
  • 1 tsp salt
  • 1 tsp Herbie’s Spices Aleppo Pepper
  • lemon wedges, to serve
  • Shepherd’s Salad:
  • 1 lebanese cucmber, cut lengthways into quarters, then into dice
  • 2 roma tomatoes, diced
  • ½ small red onion, finely diced
  • 4 spring onions, sliced
  • 2 tbsp fresh mint, roughly chopped
  • ½ cup fresh parsley, roughly chopped
  • 1 radish, finely sliced
  • 1 tbsp Herbie’s Spices Sumac
  • 1 tbsp olive oil
  • 1 tbsp lemon juice

  1. Mix the yeast and sugar with 300ml warm water. Cover and leave to stand in a warm place for about 5 minutes until bubbles appear on the top.
  2. Sift flour into a large bowl and add the salt. Make a well in the middle and pour in the yeast mixture and 2 Tbs of the oil. Using your hands, bring the flour in from the sides as you mix until you have a soft dough. Turn out onto a floured surface and knead for about 5-10 minutes until smooth and elastic. Divide into four equal pieces and place on a lightly-oiled baking tray. Cover with oiled plastic wrap and place in a warm place away from drafts to rise.
  3. Whilst the dough is rising, sweat onions in 1 tbsp oil until soft, then add spinach, baharat, spearmint, salt and aleppo pepper. Stir until spinach is just wilted, then add pine nuts and crumbled feta.
  4. Make salad by combining all ingredients and tossing well. Set aside.
  5. When risen to twice original size, roll each dough piece into a rectangle approx 35cm X 45cm. (You might adjust this to be twice the size of your frypan, or twice the size of your barbecue hotplate.) Place a quarter of the spinach mixture on one half of each rolled-out piece, folding the other half over like a lid, and pressing the edges together to seal.
  6. Heat your frypan or barbecue plate. Brush one side of the gozleme with 2 teaspoons of the oil, and place oiled side down on your cooking surface. Cook on medium-high heat for 2-3 minutes. Brush oil on the uncooked top side, then turn and cook for 2-3 minutes more. Both sides should be crisp and nicely browned, and dough cooked through. Cut the gozleme into quarters (or easily-managed size of your choice).