Serves 4

Ingredients:

1 bunch rainbow chard

1 onion, finely diced

1 clove garlic, sliced

2 tsp ground cumin

2 tsp ground coriander

2tbs olive oil

150gm fetta cheese, crumbled

salt and pepper

500gm plain flour

7gm dried yeast

2tbs olive oil

1 tsp salt

approx. 375ml water

Method:

To make the gozleme dough, place the flour, yeast, oil and salt in the bowl of a stand mixer, and with a dough hook attachment running, slowly add enough water to form a soft dough. Continue mixing for five minutes on low until the dough is smooth and elastic.

If you don’t have a mixer, place all ingredients into a large bowl and work in the water with a fork. Turn the dough out onto the bench and knead by hand until smooth and elastic. Cover the dough with a clean tea towel and leave to prove for at least one hour.

To make the filling, strip the rainbow chard leaves from their stems and blanch in boiling salted water for 2 minutes. Refresh in iced water and sqeeze out all excess water with your hands. Finely chop the chard and transfer to a bowl.

Fry the onion and garlic in the olive oil over a low heat until soft. Add the spices and fry for a further 2 minutes.

Mix together the onion mixture, chard and fetta and season with salt and pepper.

To make the gozleme, knock the air out of the dough with your fist and cut into four. Roll each piece of dough into a rectangle about 30cm x 45 cm and place ¼ of the spinach mix on the front half of each, leaving a 1cm edge without any filling. Fold the dough over and press down around the edges to seal.

In a large heavy based pan or a BBQ on a medium heat, cook the gozleme on each side until golden brown.

Cut each into 4 strips and serve hot with lemon wedges.