Our famous gozlemes are back and even better than ever... meet our Thermomix Lamb, Spinach & Feta Gozleme - the most delicious dinner (and they're a great way to use up leftover roast lamb!).
Whenever we have leftover meat from a roast lamb, these gozlemes are on the menu! They're super delicious, easy to make and everyone in the family loves them for dinner!
This recipe is identical to our classic cheesy spinach and feta gozleme recipe, but with the addition of thinly sliced cooked lamb. You can of course use leftover chicken or beef as well!
I love to cook these Thermomix Lamb, Spinach & Feta Gozlemes on the BBQ grill to get that smoky grilled taste... but they really are just as yummy cooked in a very hot frying pan!
Why You're Going To Love This Recipe
What's not to love about crunchy gozlemes with a cheesy, spinach and lamb filling!
- The Perfect Way To Use Up Leftover Roast Lamb - we often have these Thermomix Lamb, Spinach & Feta Gozlemes for dinner on a Monday night.. using leftover roast lamb from the night before!
- Serve With Your Favourite Homemade Dips - We like to serve our gozlemes with a variety of homemade dips - hummus, tzatziki, baba ghannoush or beetroot dip.
- Versatile - mix and match with any of your favourite meats - leftover chicken, pork and beef are all great options too!
WHAT YOU NEED
Our Thermomix Lamb, Spinach & Feta Gozleme are packed full of flavour AND they're the perfect way to use up leftover roast lamb!
Please scroll down to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
FOR THE DOUGH
- Flour - I recommend using Bakers flour for the best results. Bakers flour is ideal for baking breads and doughs as it has a higher protein content than regular flour.
- Warm Water
- Salt - use 1 teaspoon of sea salt
- Olive Oil - use a mild olive oil
FOR THE LAMB FILLING
- Herbs - use fresh parsley and mint (dried herbs do NOT work well in this filling).
- Spinach - use baby spinach or chop regular spinach into smaller chunks before adding to the Thermomix.
- Cheese - use cheddar or mozzarella (or a combination of the two). I like to use at lease some mozzarella as it gives that oozy cheesy texture to the gozlemes.
- Garlic - use pre-minced garlic or mince your own fresh cloves.
- Lemon juice - freshly squeezed is best, but bottled lemon juice is also fine to use.
- Feta - choose a soft feta (like Danish feta) or a soft goats cheese.
- Lamb - this is the perfect recipe to make when you have leftover roast lamb! Simply slice it into thin pieces before using. You can substitute the lamb for leftover chicken or beef if you prefer.
Step By Step Instructions
Making Thermomix Lamb, Spinach & Feta Gozleme couldn't be any easier!
Please scroll down to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
STEP 1 - PREPARE THE DOUGH
Place the flour, warm water, salt and oil into the Thermomix bowl. Mix to combine.
Knead using the Interval/Kneading function for 2 minutes.
Set the dough aside in a bowl to rest for 30 minutes.
STEP 2 - PREPARE THE FILLING
Meanwhile, prepare the filling by grating the cheese and setting aside.
Next chop the spinach and fresh herbs.
Add the reserved grated cheese, plus the remaining filling ingredients (except for the lamb) into the Thermomix bowl.
Mix to combine.
STEP 3 - ROLL OUT THE DOUGH & ADD THE FILLING
Divide the dough into 8 equal sized portions and roll out into a thin circle shape
(TIP: it doesn't matter what shape you roll out... but the thinner you roll the dough, the crispier your gozlemes will be!).
Place an ⅛th of the filling on to one side of the dough, add an ⅛th of the leftover roast lamb and fold the other side over to enclose.
STEP 4 - COOK THE GOZLEMES
Cook the gozlemes on a BBQ or frying pan over golden brown and crunchy.
Repeat with the remaining gozlemes.
Expert Tips
Our Thermomix Lamb, Spinach & Feta Gozleme is super simple - but SO delicious!
- Bakers flour will give you the best possible gozlemes... but plain flour will also work!
- Allow the dough to rest for 30 minutes.
- You can use a cheddar or mozzarella cheese or a combination of the two. I highly recommend using at least a portion of mozzarella as that's what will give you the oozy gooey cheese filling.
- Choose a soft feta (such as Danish feta) or a goats cheese.
- You can use thinly sliced leftover roast lamb - or substitute with chicken, beef or pork!
- Roll the dough out as thinly as you can (the thinner the dough, the crispier your gozlemes will be!
- Cook the gozlemes on a frying pan or BBQ.
- Store leftovers in the fridge for up to 2 days.
- Freeze leftovers for up to 3 months.
FAQs
Yes! This recipe is suitable for all models of the Thermomix.
You can substitute the lamb for any thinly sliced cooked meat - chicken, pork and beef all work well! Alternatively, you can omit the meat entirely.
Homemade dips, olives and cheese!
Related Recipes
Looking for more yummy savoury Thermomix snacks?
Here's a few of my faves!
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There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!
Thermomix Lamb, Spinach & Feta Gozleme
Equipment
- Thermomix
- Frying Pan or BBQ
- Stove-top
Ingredients
For the dough
- 600 g Bakers flour or plain flour
- 410 g warm water
- 1 teaspoon salt
- 20 g olive oil
For the filling
- 150 g cheese (mozzarella or cheddar) - or a combination
- 10 g fresh mint
- 10 g fresh parsley
- 150 g baby spinach
- 2 teaspoon minced garlic
- 20 g lemon juice
- 250 g feta crumbled
- 300 g cooked lamb
Instructions
- Place the flour, warm water, salt and olive oil into the Thermomix bowl. Mix for 10 seconds, Speed 10.
- Scrape down the sides and then mix for 2 minutes, Interval/Knead function.
- Place into a bowl and cover with plastic wrap. Leave for at least 30 minutes to rest.
- Place the cheese into the Thermomix bowl and grate for 8 seconds, Speed 9. Set aside.
- Add the mint, parsley and baby spinach into the Thermomix bowl and mix for 15 seconds, Speed 8. Scrape down the sides and repeat until finely chopped.
- Add the the grated cheese, minced garlic, lemon juice and feta. Season with salt and pepper. Mix for 15 seconds, Speed 4.
- Thinly slice the cooked lamb and set aside.
- Divide the dough into 8 equal portions. Roll each ball into a large, thin circle.TIP: the thinner your dough is rolled out, the crunchier your gozlemes will be!
- Place one-eighth of the mixture onto one side of the circle (leaving a 2cm gap near the outside edge), top with one-eighth of the sliced lamb.
- Fold the other half over and press down to seal the filling.
- Brush the dough with olive oil and cook over a BBQ grill or in a frying pan for approximately 5 minutes (flipping halfway through), until golden and crispy.
- Repeat with the remaining gozlemes (while keeping the others warm in the oven se to low).
- Cut into slices and serve with fresh lemon, dips and olives.
Notes
- Bakers flour will give you the best possible gozlemes... but plain flour will also work!
- Allow the dough to rest for 30 minutes.
- You can use a cheddar or mozzarella cheese or a combination of the two. I highly recommend using at least a portion of mozzarella as that's what will give you the oozy gooey cheese filling.
- Choose a soft feta (such as Danish feta) or a goats cheese.
- You can use thinly sliced leftover roast lamb - or substitute with chicken, beef or pork!
- Roll the dough out as thinly as you can (the thinner the dough, the crispier your gozlemes will be!
- Cook the gozlemes on a frying pan or BBQ.
- Store leftovers in the fridge for up to 2 days.
- Freeze leftovers for up to 3 months.
molly says
Wonderful combination of flavors.
Lauren Matheson says
Thank you Molly x