This combination of feta and spinach is my favourite — make the parcels in advance and simply pan fry after some heavy drinking, or when you don’t really fancy preparing something elaborate. These freeze very easily, either raw or cooked, and the dough is a super simple to make. Serve with a zingy tomato salsa, hard-boiled egg, zhug, yogurt, or on its own.

Makes: 5 – 6
Preparation: 20 minutes
Cooking: 20- 30 minutes

Ingerdients:
For the dough
200g yogurt
1 pinch salt
250g flour
2 tbsp olive oil.
For the filling:
100g fresh spinach leaves, washed and dried.
50g crumbled feta (completely drained)
Cracked black pepper
Olive oil

Method:
Mix all the dough ingredients together to form a stiff dough, knead a little until smooth, then split the dough into balls of approximately 60g.

Lightly flour your work top and roll each ball into a circle about 10cm in diameter.

Place enough spinach leaves to cover half the circle – leaving a small border from the edge. If the spinach leaves are very big, chop them a little so you can scatter them. Add a heaped teaspoon of the feta, and season with as much pepper as you like. Then drizzle with a little olive oil. Depending on how salty your feta is, you may (or may not) need to add a little salt – taste the feta beforehand to find out.

Fold the circle in half to form a half-moon shape and press firmly around the edges to seal the filling in.

Heat a little olive oil in a frying pan over medium heat. When hot, carefully place the gozleme in the pan.

Cook well on both sides (approximately 3 mins per side) until lovely and golden.

Serve immediately. If you are making a few, you can heat your oven to low and keep them warm while you fry the rest.

Shiri Kraus is chef and co-owner at The Black Cow, Camden