Gruyère and spinach gözleme

Method

1. Bring a large saucepan of salted water to the boil and blanch the spinach leaves in batches. Refresh in cold water, then squeeze firmly to extract as much liquid as you can. Place the spinach on a large chopping board and put the shallot and garlic on top. Use a very large knife to chop and mix everything together until well combined. Season with salt and pepper.
2. Open out a sheet of yufka pastry so you have a large round on your work surface. Use a sharp knife to cut the pastry in half, then cut each half into three equal wedges. Stack them on top of each other and trim the curved edge straight. Repeat with the other sheet of pastry so you have a total of 12 small equilateral triangles.
3. Working with one triangle of pastry at a time, smear a generous tablespoon of the spinach mixture into the middle of the triangle, leaving a border around the edge. Top with some of the cheese, then brush a little melted butter on the triangle’s points and fold in the points to form a small enclosed triangle. Repeat until all the pastry, filling and cheese have been used.
4. Heat a heavy non-stick frying pan over a medium heat. Brush the gözleme with a little more melted butter and fry for 2–3 minutes, turning once. Serve hot from the pan.