Mel Christensen

Mel Christensen

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Spinach & Cheese Gözleme - The Thermomix Recipe


Spinach & Cheese Gözleme

 *Thermomix Recipe




  • 200g milk
  • 1 egg
  • 2 tbsp olive oil
  • 150g Greek yoghurt
  • 2 tsp yeast
  • 300g white spelt flour
  • 300g wholemeal spelt flour (or you could just replace with more white spelt flour)
  • ½ tsp baking powder
  • 1 tsp Natvia
  • ½ tsp sea salt



  • 100g mixed grated cheese cubed (Parmesan, mozzarella, cheddar)
  • 150g Feta Cheese (I used Bulgarian), crumbled.
  • Large handful each of mint and parsley
  • Large bunch English Spinach (or silverbeet or Kale would work), washed, stems removed and roughly chopped
  • Olive oil to taste
  • 5 cloves garlic
  • 1 medium brown onion, peeled and quartered
  • 4 spring onions, ends removed and quartered
  • 1 tsp white pepper
  • 1 tsp allspice
  • 1 tsp mixed dried herbs (e.g. oregano, sage)
  • Salt and pepper to taste
  • Juice 1 lemon
  • A few lemon wedges, to serve




Dough Method


  1. Combine milk, egg, oil, yogurt and yeast in TM bowl and blend for 4 seconds on speed 6.


  1. Warm for 3 minutes at 50ºC on speed 2.
  2. Add remaining ingredients and with dial set to closed lid position, knead for 2 minutes on Interval speed.


  1. Add more warm milk if dough does not come together easily. Turn onto floured ThermoMat, wrap and allow to prove for at least 30 minutes.


  1. Divide into at least 16 even sized balls and set aside whilst you make the filling.


  1. Chop herbs and spinach together for 2 seconds on speed 6. Set aside in a large bowl


  1. Place oil, garlic, onion and dry spices into TM bowl and chop for 3 seconds on speed 6. Sauté for 3 minutes at Varoma temperatureon speed 1.


  1. Season with salt and pepper and lemon juice and cook a further 2 minutes at 100ºC on Reverse + speed 2. Set aside to cool slightly. The mixture should be quite dry.


  1. Pour contents of TM bowl into the large bowl containing your spinach & herb mix. Add the cheeses and stir to combine.



To Assemble


  1. Roll out dough balls into large rectangles.


  1. Spread a large spoonful of mix over half the dough. Spread mixture out flat to cover the full half (in a square shaped) and fold the other side down to cover.  Press edges down firmly with fingertips to seal.


  1. Preheat a large non-stick frying pan, griddle pan or BBQ to moderate to high heat. (I used my awesome Tefal square griddle pan and didn’t need to use a drop of oil!)


  1. Pick up the edges of your square parcel and lift it into your preheated non-stick pan. If it stretches out into more of a long rectangle during transfer like mine did, no worries – the thinner and more delicate the better I say – just have the pan close by!


  1. Fry on both sides, with lid in place to speed up cooking time. When golden and fragrant serve immediately with fresh lemon wedges and just watch them disappear!  YUM!!!