Fathead Chicken, Spinach and Feta Gozleme

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I have always loved gozleme in all its forms and it was a food I bought frequently before going low carb and still one I missed a fair bit. I used to think that it was just that dough, if I could get around the dough somehow then I could make it. Then realised that Fathead dough might just be the perfect candidate for the job!

My main concern with using the Fathead to make gozleme was that the inside of the Fathead where the fillings are, wasn’t going to get cooked as it doesn’t come into contact with the frying pan or hot plate. Just the outside is what you cook. I was worried the inside of the dough was going to still be soft and unappealing. But when I made it there was no reason to fear, the Fathead was cooked through and tasted lovely. In fact it worked better than I imagined!

If you have a hot plate to make your Fathead Gozleme then by all means use it! If like me you don’t own one, a large non-stick frying pan will do the trick too. This Fathead Gozleme is chicken combined with spinach and feta. It’s a really nice gozleme filling, the chicken tasted much better than I was expecting.

This Fathead Chicken, Spinach and Feta Gozleme gives you 8 servings. The servings might look small, especially if you’re used to buying gozleme where you are always given a whole gozleme to yourself, but this Fathead Chicken, Spinach and Feta Gozleme is insanely filling. I was actually going to make this into 4 servings, but we all got so full from just eating a tiny bit that I changed it to 8 servings. If you feel the serving really is too small for you, then a salad on the side would go very nicely with your Fathead Chicken, Spinach and Feta Gozleme and keep the carbs down too!

 

Fathead Chicken, Spinach and Feta Gozleme – Serves 8

 

2 quantities of Fathead made with coconut flour, get the recipe here

100g feta, cumbled

120g silverbeet or spinach, chopped (2 large chopped handfuls)

2 tsp garlic powder

500g shredded cooked chicken

2 garlic cloves, minced

1 onion, diced

1 tbsp tomato paste

2 tsp coriander

2 tsp cumin

1 tsp paprika

¼ cup water

Salt and pepper

Olive oil spray

Lemon wedges to serve

 

Make chicken mixture first. You can make this ahead of time if you like. Heat some olive oil in a pan and sauté garlic and onion until onion is softened. Add chicken and stir through. Add tomato paste, coriander, cumin, paprika, salt and pepper. Cook stirring frequently for 5 minutes or so. Allow it to cool off before using.

Make Fathead according to recipe, adding 1 tsp garlic powder and salt to each batch. Line a baking tray with baking paper and place the Fathead on tray. Top with another sheet of baking paper and using a wooden hand roller, roll out into a rectangle using the baking tray to shape and size the Fathead. If you don’t have a hand roller you can roll it with a rolling pin between sheets of baking paper into a rectangle shape. It will still taste great but just won’t look as neat.

Peel off top layer off baking paper and lift bottom paper out of tray with Fathead on top. Line the right side of the Fathead with your silverbeet or spinach, then half your chicken mixture and top with crumbled feta. It might look like a lot of spinach but it will cook down very easily. Fold over left side of Fathead dough to cover the filling, like a book. Cut into 2 halves horizontally. This will make the gozleme much easier to handle, flip and fit in the frying pan when you cook it.

Heat a frying pan over medium heat and spray with olive oil. VERY carefully lift one half of your Fathead Gozleme with both hands off the baking paper and into the pan. Spray the top of the Fathead Gozleme with more olive oil. If any bits of filling spill out of the sides, you can just push them back in with your flip.

Allow it to cook until it is firm enough that you can lift a corner and see what it looks like underneath. If you try to lift the Fathead Gozleme before it has cooked and firmed up it will be very soft and break easily. When the bottom is firm and nicely golden brown, very carefully flip the Fathead Gozleme and cook on the other side until also firm and golden brown.

Transfer to a plate or board and cut in half. Cook the other piece of your Fathead Gozleme and then repeat the whole process with your second lot of Fathead and ingredients. Serve with lemon wedges to squeeze over.

Nutritional Info:

Cals – 401.3

Fat – 26g

Protein – 34g

Total Carbs – 9.4g

Fibre – 4.1g

Sugars – 3g

Net Carbs – 5.3g