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Mini Cheesy Spinach Gözleme Inspired Pockets
Mini Cheesy Spinach Gözleme Inspired Pockets

Mini Cheesy Spinach Gözleme Inspired Pockets

with Oregano Potatoes, Cucumber and Baby Leaf Salad

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Originating from Turkey, gözlemes are stuffed pockets typically made from flatbreads - we've made it even easier with tortillas to make our Mini Cheesy Spinach Gözleme Inspired Pockets. Stuff with a cheesy sun-dried tomato and spinach filling, then bake and serve with oregano potatoes and cucumber salad.

Tags:
Veggie
Allergens:
Milk
•Cereals containing gluten
•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Oregano

150 grams

Baby Spinach

40 grams

Mature Cheddar Cheese

(Contains: Milk)

50 grams

Greek Style Salad Cheese

(Contains: Milk)

25 grams

Sun-Dried Tomato Paste

4 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

1 unit(s)

Baby Cucumber

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

1 tbsp

Honey

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3043 kJ
Energy (kcal)727 kcal
Fat30.7 g
of which saturates10.7 g
Carbohydrate93.9 g
of which sugars14.6 g
Dietary Fibre9 g
Protein22 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Kettle
•Colander
•Grater
•Medium Bowl

Instructions

Roast the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the oregano, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Wilt the Spinach
2

Meanwhile, pop the spinach into a colander in your sink.

Pour over the boiling water from your kettle until wilted and piping hot.

Once wilted, squeeze out all of the excess water from the spinach with the back of a spoon. Pat dry with kitchen paper.

Make your Filling
3

Grate the Cheddar cheese and add to a medium bowl. Crumble in the Greek style salad cheese.

Stir in the sun-dried tomato paste and spinach. Season with salt and pepper - this is your gözleme filling.

Bake the Gözlemes
4

Lay a tortilla per person onto a lightly oiled large baking tray and spread over the cheesy spinach filling, leaving a 1cm border along the edges.

Lay a second tortilla onto the top of the filling and press down the edges to sandwich together, forming a round parcel.

Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 8-12 mins.

Make the Salad
5

Meanwhile, trim the cucumber and slice into 1cm thick rounds.

Give the (now empty) filling bowl a quick wash, then add in the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and mix together.

Just before your gözlemes are ready, toss the cucumber and baby leaves through the dressing.

Serve Up
6

Share your gözlemes between your plates and drizzle over the honey (see pantry for amount).

Serve the salad and oregano potatoes alongside with mayo (see pantry for amount) for dipping.

Enjoy!

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