School Holidays, Where Snack Ideas are at a Premium

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School Holidays, Where Snack Ideas are at a Premium
25 June 2015

For some reason my kids seem to have started their school holidays WAAAAAAY before anyone else’s kids. Which means I need to be ahead of the game when it comes to snacks.

I am seriously lucky I have a job where I am able to lock the office up for THREE WEEKS and work from home. But I find the continual snackfest particularly tricky to work around, oh and the constant refereeing. But, honestly, to sit here and tap away while I hear the kids, mostly, babble to themselves is pretty great.

Now, let’s talk snacks.

I have have been whipping up the usual suspects, popcorn, cookies, fruit, nuts, balls, toast, popcorn and popcorn. All very good options!

But I’d had enough popcorn, and so had the vacuum cleaner. So it was time to come up with another option.

Gozleme. It is healthy, yummy and super easy to make. And you can pretend you’re at some cool market, because until now that was the only place I had ever eaten it.

The kids love it. I love it. And it also can be made in BULK! Which we all know I am a huge fan of, especially in peak snack times.

This recipe is taken from my beautiful friend’s site, Eat This My Friend. Check her out, she’s clever and quite cute too.

Feel Like You’re at the Market in Your Own Home Gozleme (Spinach, Feta + Pine Nut)

What You Need

for the dough

  • 2 cups of plain flour
  • 200g of plain yoghurt
  • pinch of salt
  • 2 Tbsp of olive oil

for the filling

  • 75g baby spinach
  • 150g feta, crumbled
  • 2 spring onions, thinly sliced
  • 2 Tbsp pine nuts

to cook and serve

  • olive oil
  • 1/2 lemon

What You Need to Do

  1. To make the dough, place the yoghurt in a mixing bowl of and electric mixer, with a pinch of salt. Using the dough hook, mix while gradually adding the flour with motor running. Keep mixing slowly for a few minutes, until a nice ball of dough comes together. Add the olive oil and mix for a few more minutes, or drop it on the bench and knead by hand. You should have a not too sticky ball of dough. Some flour is thirstier than others, so feel free to adjust as necessary, with an extra spoonful of yoghurt, or flour. Leave to rest covered, for 30 minutes.
  2. Sprinkle a tiny handful of flour onto a workbench, divide the dough into 4 separate balls, and shape them into rough rectangles. With a rolling pin, roll these into thin (just a few millimetres) rectangular sheets.
  3. Scatter the filling ingredients equally over one half of the sheets of dough. Once finished, fold other half of the dough over the filling and seal the edges using your fingers.
  4. To cook, heat a splash of oil in a large pan, and place your parcels in them. I cooked mine in two batches. Fry the parcels over a gentle heat, until golden, then flip and repeat the process on the other side.
  5. Once they are all cooked, cut into wedges and serve with a squeeze of lemon.

Got any amazing snack ideas to share?