Lamb and Spinach Gözleme


  • 1 x 7g sachet instant dried yeast
  • 1 tsp caster sugar
  • 290ml luke-warm water
  • 1 tsp salt
  • 450g plain flour
  • 2 tbsp hot paprika
  • 80ml extra-virgin olive oil
  • 100g baby spinach
  • 200g fetta cheese
  • 4 lamb fillets
  • Lemon wedges (to serve)
  • Half head of grated cauliflower
  • Half head of grated broccoli


  1. To make the dough, combine the yeast, sugar, salt and 90 ml of the water in a small bowl and mix to combine. Set aside for 10 minutes until it begins to bubble.
  2. Combine the flour and 1 tablespoon of paprika in a large bowl and make a well in the centre. Add the yeast mixture, olive oil and the remaining water. Working from the centre, slowly mix to incorporate the flour, stirring until a rough dough starts to form. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl and set aside, covered, for 45 minutes until doubled in size.
  3. Meanwhile, heat a BBQ plate until very hot. Place the lamb in a bowl with the remaining paprika and season to taste. Lightly oil the hotplate and cook the lamb for 2−3 minutes until just cooked through. Set aside until cool then thinly slice. Reduce the temperature to medium.
  4. Divide the dough into four and roll each piece into a rectangle about 20cm x 30cm. Layer the lamb along one half of each piece of dough. Crumble the feta over the lamb and top with spinach, broccoli and cauliflower. Fold the dough in half and pinch the edges together to seal.
  5. Brush each Gözleme lightly with oil and cook for 3−4 minutes on each side until golden. Remove from the heat, cut into quarters and serve with lemon wedges.

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