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February 19, 2016 / mintcustard

Feta and spinach stuffed flatbreads.


One real pleasure of the half term holidays is having the opportunity for long lazy lunches with friends and family. Earlier in the week I spent a lovely lunch with my sister in a local Epsom organic cafe, Organico. The coffee was superb but the star of the show for me were the stuffed flatbreads. Flaky, almost like a paratha, super thin and cooked on a griddle I was hooked. Now I’m not able to visit this cafe regularly for lunch (believe me I thought about it but I just can’t go from school to the cafe and back in the 15 minutes I allow for lunch!) So I set about thinking if I could possibly make these delicious treats myself. The cafe/deli didn’t sell the flatbreads plain, my only option was to make my own.

I searched and found a recipe for gozleme online. The fillings I used were a simple feta, spinach and onion one and a spiced minced turkey.

Feta, spinach and onion filling.

3 handfulls of baby spinach leaves

1 shallot finely sliced

As much feta cheese as you’d like.

black pepper

How to…..

  • Shred the spinach and the onion.
  • Chop or crumble the feta into chunks.
  • Combine the ingredients together and leave to sit whilst you roll out the dough.

Spiced turkey filling

500g turkey thigh mince.

1 shallot or small onion finely chopped

1 clove garlic minced

several pinches chilli pepper flakes

1 tbsp olive oil

salt and pepper

How to ….

  • Heat the oil in a frying pan, add the onion and garlic and cook until translucent.
  • Add the turkey mince and brown well. Cook until the liquid produced reduces away.
  • Toss in the chilli flakes, season with salt and pepper.
  • Allow to cool as you can’t add hot filling to an uncooked dough.

I have a griddle so I used that to cook my flatbreads but a dry frying pan would do just fine. Heat to a medium heat, as you want the filling to cook/heat through as the flatbreads cook too.

Roll out the flatbread on a well floured surface, as thin as you dare. Place the filling into the middle, not too thickly and fold the edges over to envelope the filling.


Brush the top with a little olive oil, place onto the griddle or pan and cook until crisp and a dark golden colour. Turn and cook the other side, again until golden and crisp.

Serve with a crisp green salad and a cold glass of wine.



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