Mini Cheesy Spinach Gözlemes
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Mini Cheesy Spinach Gözlemes

Mini Cheesy Spinach Gözlemes

with Oregano Potatoes, Cucumber and Baby Leaf Salad

Go for gold in the kitchen with our Olympic Games inspired menu! Tuck into this Mini Cheesy Spinach Gözlemes whilst you're watching Paris 2024 for a winning dinnertime. Originating from Turkey, gözlemes are stuffed pockets typically made from flatbreads - we've made it even easier with tortillas.

Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

450 grams


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


2 tbsp



Nutritional information

Energy (kJ)3071 kJ
Energy (kcal)734 kcal
Fat32.5 g
of which saturates10.2 g
Carbohydrate91.6 g
of which sugars14 g
Protein21.7 g
Salt2.02 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Medium Bowl


Roast the Potatoes

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

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.

Make your Filling

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 Gozlemes

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

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

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.