One of my very favourite things to do on the weekends is go to the farmer’s market! It is always made all that much better with a warm Börek or Gözleme in hand. Usually filled with spinach and feta, but sometimes, spicy lamb or potato, which are all delicious. It feels synonymous with the whole market experience, and is the inspiration behind this recipe, which I find myself making often on the weekends! My dough contains both yeast and yoghurt, making it an easy dough to work with, and also incredibly light and fluffy once cooked.
Sometimes I stuff these flatbreads with a spicy mixture of potato and herbs which is reminiscent of Indian Aloo Paratha, or with leftover roast pumpkin with sage and mozzarella. But the most popular iteration at home is this simple spinach and feta filling which is herbaceous and full of flavour. I’ve used a whole bunch of spinach here, but baby spinach leaves would be a great alternative too. Whichever greens you use, just be sure they are thoroughly dried to avoid a soggy interior. You could also use a combination of ricotta and feta for a creamier filling. Feel free to play around with the herbs – coriander or mint would be a wonderful addition, as would some dried chilli flakes for a bit of heat.
Photo – Eve Wilson for The Design Files.
Photo – Eve Wilson for The Design Files.
Photo – Eve Wilson for The Design Files.
Photo – Eve Wilson for The Design Files.
Photo – Eve Wilson for The Design Files.
Photo – Eve Wilson for The Design Files.
Photo – Eve Wilson for The Design Files.
Photo – Eve Wilson for The Design Files.
Photo – Eve Wilson for The Design Files.
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