Quick Turkish Gozleme with Cheese & Spinach filling

Yield 2 servings (6 pieces per serving)

6 squares (6x6-inch eadh) thin lavash
2 medium eggs
1 & 1/2 cups mozarella, shredded on a large holes of the grater
1 cup feta cheese
1 teaspoon onion powder
About 1 & 1/2 cups spinach, unpacked and chopped
Salt, ground black pepper to taste
A couple of tablespoons of water, room temperature to seal

Make the filling. Place the spinach, feta, and mozzarella cheese in a large mixing bowl. Crack the egg over and season to taste with salt and ground black pepper. Add onion powder. Stir everything together.

Divide the filling into six equal parts. Spread the filling evenly over one-half of each lavash square, leaving a 0.5-inch gap around the edges. Using your finger, moisten the edges with water.

Seal the lavash. Fold the empty side over the filling to make a rectangular shape. Push down with your thumbs around the edges to form a good seal.

Heat a large and wide non-stick grill pan over medium-high heat. Place one of the gözleme in the dry pan and cook for 1 minute. Then carefully flip over and cook the other side for 1 minute. The gözleme is cooked with visible light brown patches around it.

Keep covered as you finish. Place the cooked gözleme on a clean tray and cover it with a clean paper towel.

Cut each rectangle in half and serve warm with cherry tomato confit.

Idea from https://boyeatsworld.com.au/gozleme-recipe-kids/

Cherry Tomato Confit (Idea from Yotam Ottolenghi)

2 pints ( about 500 gram) cherry tomatoes
Salt and black ground pepper to taste
1 tablespoon ketchup
1 teaspoon paprika
A couple of dashes of cayenne pepper
Vegetable oil for cooking

Add the vegetable oil and tomatoes to a skillet and set over medium-to-high heat. When tomatoes just start to sizzle a little, immediately turn the heat down to medium. Add salt and other spices.

Cook and simmer tomatoes for about 8-10 minutes. Stir gently and frequently. In the end, add ketchup. Just before the tomatoes are done, taste and adjust the spices. Remove from the heat and with the help of an immersion mixer puree the tomatoes. Store leftovers in an airtight container in the refrigerator for about 4-5 days.