200g plain yogurt
250g self-raising flour (approximately)
100g baby spinach
200g feta cheese, crumbled
salt and pepper
2 tablespoons olive oil
50g butter, melted (optional)
lemon wedges, to serve
Beat yogurt and salt together in a large bowl until smooth. Gradually add flour until you have a stiff dough. Tip onto a lightly floured bench and gradually knead dough, incorporating any remaining flour until dough is soft and only slightly sticky. Transfer to a clean bowl and stand covered for 30 minutes.
On a floured surface, split dough into 4 equal sized round pieces. Roll each piece of dough into a 30cm circle.
Place ¼ of the spinach over half the circle, then sprinkle ¼ of the feta over it and season. Fold dough over and seal edges with a fork. Repeat this process with remaining dough.
Preheat barbecue hot plate or large frying pan. Brush one side of each gozleme with olive oil and cook until base is golden. Brush top side with olive oil, turn and cook until golden.
Brush with melted butter, cut into 4 and serve with lemon wedges.