for 10 pieces

Dough

1 tbsp	Dried peppermint leaves
½ tsp	cumin
150 g	white flour
½ tsp	salt
1 dl	water
1 ½ tbsp	olive oil

Filling

200 g	baby spinach, finely chopped
180 g	feta, finely crumbled
1 tbsp	olive oil
1	garlic clove, pressed
	salt and pepper to taste

How it's done

Dough

Finely crush the peppermint and cumin using a mortar, mix with the flour and salt in a bowl. Add the water and oil, knead to form a soft, smooth dough. Shape the dough into a ball, cover and leave to rest at room temperature for approx. 1 hr.

Filling

Mix the spinach, feta, oil and garlic, season.

Shape

Divide the dough into 10 portions, sprinkle a little flour on the work surface and roll out into circles approx. 1 mm thick. Spoon the filling onto one side of each circle. Brush the edges with a little water, fold the circles together into half-moon shapes. Firmly press down the edges, roll over them with the rolling pin.

Charcoal/gas/electric grill

Grill the gözleme, with the lid down, for approx. 3 mins. on each side over/on a medium heat (approx. 200 °C, wrap in foil and keep warm.

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