Atze's 2019 Barossa Valley Rosé with Spinach and cheese Gozleme
Atze's 2019 Barossa Valley Rosé Tasting notes:
Colour: light salmon-pink
Nose: Light and airy, lovely peach flower and a little bit of strawberry
Palate: Similar to the nose with a great acidity and some lemon notes. A good length. The middle palate is floral with some rose and jasmine, to finish towards the raspberry aromas.
Our Wild Rose Rosé is the perfect wine to enjoy chilled with a platter, a pasta or a vegetarian dish. Making dishes like this perfect for the warm weather we have in store for the next few months!
Atze's Corner Barossa Valley Rosé Revolution Deal!
~ Buy Five Bottles of Wild Rose 2019 Rosé
~ Receive One Bonus Bottle at no cost
~ Free Shipping
Total Value $150
Todays Deal $125
Our food and wine match of the month.......
Spinach and cheese Gozleme
Pairing the Wine with the food:
The acidity of the wine cuts through the strength of the cheese and the creaminess of the spinach.
The sesame seeds add an extra layer to the pairing by bringing some nuttiness and toastiness to the pairing.
Serves 4/6 people
- 300g (2 cups) self-raising flour, extra for dusting
- 300g of Greek-style yoghurt
- A pinch of salt
- 300g of baby spinach
- 100g feta, crumbled or cut in small pieces (approximately 1x1cm)
- 150g grated Kasar* cheese (See note) or mozzarella
- 4 spring onions, finely chopped
- 2 tablespoons of chopped mix of mint & flat leaf parsley
- 1 tablespoon of sesame seeds, toasted
- Pepper to taste
- Some water in a small bowl
- Olive oil
- Lemon wedges
Make the pastry
In the bowl of a bench mixer, mix flour, yoghurt and salt. With the dough hook knead for a couple of minutes or until the dough comes together and forms a soft ball. Wrap with plastic food wrap loosely and let the dough and rest in the fridge for 30 minutes.
Make the filling
In the meantime, heat, on high, 1 teaspoon of olive oil in a large frying pan. Add the spring onions and saute quickly. Transfer to a clean large bowl. In the same frypan, cook spinach in 3 or 4 batches, until just reduced / wilted. And add to the bowl with the spring onions. Set aside for 5-10 minutes until it cools down.
Add grated Kasar cheese, crumbled/ cut feta, chopped herbs and pepper. Mix well.
Assemble the gozleme:
Divide the dough into 4 or 6 equal portions. Roll out each gozleme onto a floured surface into a 20 cm round. Top half of the round with one-quarter or one-sixth of the spinach mixture, leaving a 2cm border. Fold over the dough to form a semicircle. Pinch edges to seal. Repeat with remaining dough and mixture. Brush the tops of the Gozleme lightly with some water and sprinkle with sesame seeds.
In the same fry pan used previously, on low/medium heat, add a couple of tablespoons of olive oil and cook the gozleme in baches. I do 2 at the time. Cook 6-8 minutes each side until golden brown. Transfer to a dish in a warm oven. Cook the rest of the Gozleme.
Serve with a squeeze of lemon.
Note:
Kasar or Kasseri cheese is a pale white/ yellow cheese made from pasteurised or unpasteurized sheep milk or cow's milk.
Kasseri is of semi-hard to hard consistency, smooth rather than crumbly, chewy and with a hard-rind.
Taze kasar"(tah-ZEH' kah-SHAR') which means kashar cheese that hasn't been aged.
Atze's Corner Barossa Valley Rosé Revolution Deal!
~ Buy Five Bottles of Wild Rose 2019 Rosé
~ Receive One Bonus Bottle at no cost
~ Free Shipping
Total Value $150
Todays Deal $125
