Cheese And Spinach Gozleme | Donna Hay

Ingredients

• 1 teaspoon dry yeast
• ½ teaspoon caster sugar
• ¾ cup (180ml) lukewarm water
• 1½ cups (225g) plain flour
• 1 teaspoon sea salt flakes
• 1 cup (90g) grated provolone cheese
• ½ cup (65g) grated haloumi
• 1 cup (240g) ricotta
• sea salt and cracked black pepper
• 800g silverbeet, stalks removed and leaves roughly chopped
• lemon wedges and natural Greek-style (thick) yoghurt, to serve