• 1 cup wholemeal self-raising flour, plus extra for dusting
  • 150 g low-fat natural or Greek yoghurt
  • olive or canola oil spray
  • 1 red onion, peeled and thickly sliced
  • 100 g reduced-fat feta cheese, crumbled
  • 300 g frozen spinach, defrosted and squeezed of extra liquid
  • pepper, to taste
  • 1 lemon, cut into wedges


  1. Place flour and yoghurt in a medium-sized bowl and mix to combine. Use clean hands to bring together until a dough forms then turn out onto a lightly floured surface and knead for three minutes.
  2. Place the dough ball into a bowl, cover with plastic wrap and set aside at room temperature to rest (but not rise) while filling is prepared.
  3. For filling, spray a large non-stick pan with oil and place on medium heat. Add onion and cook for 10 minutes until soft, stirring often.
  4. Turn off heat, stir through feta and spinach and season with pepper.
  5. Divide dough into four portions. Flatten and roll each with a floured rolling pin into a thin 20cm square.
  6. Place a quarter of spinach filling (squeezing off any extra liquid) evenly onto a rectangular half of the pastry, fold other half over to enclose and press edges together to seal.
  7. Repeat with remaining dough and filling.
  8. Wipe out the frypan with a paper towel, spray with oil and heat on high. Cook each gozleme for 2 minutes on each side or until golden brown. Transfer to serving plates and serve with lemon wedges.

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