This Georgian khachapuri-inspired spinach and cheese stuffed bread tastes amazing. This is not an authentic Georgian version but it definitely delivers flavour and comfort. You can make one large bread or two medium ones from the amount of dough.
For the dough:
1 tsp active dry yeast
1/3 cup warm water
330g flour (2 2/3 cups)
1 tsp salt
1 tsp sugar
1/3 cup milk
1 tbsp oil
1/2 egg, whisked
For the filling:
50g spinach, chopped (1/4 cup packed)
200g firm mozzarella, grated (1.5 cups)
100g feta, crumbled (2/3 cups)
3 cloves garlic, chopped
70g butter (1/3 cup)
To make the dough:
First we’ll begin by adding the yeast to the warm water in a small bowl. Let it sit until creamy, about 7-10 minutes.
In a large bowl, add the flour, salt and sugar. Make a well in the middle and add the wet ingredients: oil, yeast-water, milk and egg. The original recipe made double the amount, so here we only need half of the egg, so make sure not to add the entire egg in there.
Starting from the middle of the bowl, first mix the wet ingredients and gradually mix in the flour, continuing until all the flour is mixed and you have a nice dough. It shouldn’t be too wet or too dry. After it is all incorporated, cover with cling film and let it rest until doubled in size, about 1.5 hours.
Halfway through the rise, turn on the oven to the highest temperature. The oven needs to be hot, hot, hot. You can use a pizza stone or turn a baking sheet upside down in the lower half of your oven (but not at the bottom).
When it has risen, separate the dough from the side of the bowl and add a handful of flour and knead the dough inside the bowl. It should be soft and pillowy. If the dough is too wet, continue adding flour.
Form into a ball, remove from the bowl and set aside to rest for 10 minutes.
To make the filling:
While the dough is resting, combine the shredded mozzarella and crumbled feta. Remove 1/4 of the mixture and place it in a separate bowl and set aside. This will go on top of the bread.
In the larger bowl (with 3/4 of the cheese mixture), add one egg, 50 grams (1/4 cup) of butter, chopped spinach, and garlic and mix.
Putting it all together:
Separate the remaining egg, saving only the egg yolk (you can use the egg white for meringues or a healthier omelette). Whisk it briefly in a small bowl and set it aside. It will be used to glaze the dough.
Place a large piece of baking paper on your counter and add some flour on top.
Now that the dough has rested, stretch the dough in a nice round shape and place it on top of the baking paper. Add the spinach and cheese filling in the center of the dough.
Fold up the edges around the filling and seal the dough. It should look like a ball. Now carefully flatten it by pushing down on the stuffed dough with your palms and finger tips. Make sure to create a lip or “ridge” around the edge of the dough, with a large “valley” in the middle where the cheese will sit.
Add the cheese in this “valley” and then glaze the “ridge” with the egg yolk. This will give the cheese stuffed bread a nice golden color.
The stuffed dough will be heavy. What I do is I slide the dough and baking paper on a sturdy cutting board, and then slide the baking paper and dough onto the pizza stone or upside-down baking sheet.
After about 5-7 minutes in the oven, the dough will puff up beautifully. Bake until the bread has a deep golden brown color and the cheese is brown and bubbling, about 15 minutes in total.
Remove carefully from oven by sliding the bread and baking paper on a cutting board. Take the remaining butter and slather it on the outside of the bread. You can slice immediately for the gooey cheese effect, or probably wait a few minutes so that you don’t burn yourself. Bon appetit!
When tomatoes are roasted or baked they turn so sweet and sticky and have such incredible flavour. Stuffing them just makes them into a complete meal and you have so many options! I stuffed these with creamy orzo and mushroom pasta plus big chunks of mozzarella cheese because you’ve just got to have cheese.
This recipe serves 6 which is a greater number than I usually cater for but the recipe is easily adjustable and you’ll probably want more for your lunch the next day… and day after that.
6 beef tomatoes
1/2 white onion , finely chopped
5 chestnut mushrooms , finely sliced
1 cup (200g) orzo pasta
1 3/4 cups (450ml) chicken stock plus extra if needed
1/4 cup/ small handful freshly grated parmesan
1 ball mozzarella
1/2 tbsp olive oil
Salt and pepper
Preheat the oven to 180°C fan.
Wash and dry the tomatoes then cut off the tops with a large knife. Do this carefully, not to damage the tops as they’ll act as a lid when baking.
Using the side of a metal spoon cut the edges that connect the middle core to the outside skin of the tomato then scoop out the flesh, juice and seeds into a bowl. Once done, cover the bowl with cling film and store in a fridge, find tips for using the leftover juice below.
Sprinkle the hollowed out tomatoes with salt and sit them top side down on a plate to drain.
Meanwhile make the orzo filling. Finely chop the onion and add to a pan with a little olive oil, saute until soft and translucent. Add the sliced mushrooms and garlic and cook down for around 3 minutes until soft and reduced in size.
Add the orzo pasta and stir to coat in the mushroom and onion mixture. Next add 1/4 of the chicken stock and stir as if you’re making a risotto until the liquid has absorbed. Continue to add the stock 1/4 at a time until you’ve used it all up
Taste and add a good pinch of salt if needed, if the pasta is still under cooked then add more stock until soft. Once done add the parmesan and stir until melted and creamy
To assemble the tomatoes, fill each tomato half way with orzo then top with a few cubs or slices of mozzarella. Add another layer of orzo (they can be slightly mounted) then top with the remaining mozzarella. Place the tomato lids on top of each tomato then bake in the oven for 30 minutes.
The recipe is very loosely adapted from traditional Georgian versions but makes use of what I had in at the time. First, for a lack of Georgian cheese supplies, I used a more generic assortment of cheeses including parmesan and mozzarella, which yielded a satisfactory gooey-ness and savoury flavour. Instead of mixing them with egg before baking, as is traditional, I used a thick bechamel sauce because I thought it would be a nice change and provide a creamier filling. You can substitute the sauce for egg if you like or even crack one on top when baking! The added tapenade really gave the bread another depth of savouriness and flavour. Rip off the crust and dunk it into the gooey centre for ultimate yum!
Makes 4 large breads.
450g strong white bread flour
1 teaspoon salt
1 teaspoon caster sugar
2 x 7g sachets fast action dried yeast
300ml warm water
2 Tablespoons good olive oil
2 tbsp unsalted butter
2 tbsp plain flour
¾ cup milk, cold
¼ tsp freshly grated nutmeg, plus more to top
Salt and freshly ground black pepper to taste
320g of equal parts of grated mozzarella and parmesan cheese
4-6 tbsp black olive tapenade (recipe in instructions)
For the dough: Place salt and flour into a large bowl. Add the sugar and yeast but do not let the yeast directly contact the salt.
Pour in the water and olive oil. Mix together with your fingers.
Work the dough into a soft warm ball then slap it onto a lightly floured surface and knead for 10 minutes until soft and elastic.
Place the dough in a lightly oiled, large bowl and lightly oil the dough itself so a crust does not form. Cover the bowl with a plastic bag and leave in a warm place for about an hour until the dough has doubled in size.
For the filling: While the dough is proofing, cook/stir butter and flour in a pan over medium heat for 1 min. Add the cold milk and whisk the mixture continuously until it starts to simmer and thicken. The consistency should be like mayonnaise. Add the grated nutmeg then season with a bit of salt and black pepper. Let the sauce COOL COMPLETELY then evenly mix in the grated cheese (the cheese should not melt). Set aside.
If you’re making your own tapenade: In a food-processor, combine 155g pitted black olives, 6 tbsp extra virgin olive oil, 3 cloves of garlic, 3 anchovy fillets, 3/4 tsp white wine vinegar and 1/2 tsp freshly ground black pepper. Puree the mixture as smoothly as you can. Set aside.
To bake the bread:Preheat the oven on 250C, with a pizza-stone or large inverted cast-iron pan in the middle.
On a lightly floured surface, roll the dough into a large oval with pointy tips then transfer to a piece of parchment paper. Rub 1-2 tbsp of tapenade over the dough, then pile ¼ of the cheese-mixture across the middle. Fold the dough over to partially cover the cheese, then bring the 2 ends together and tuck the tips underneath itself, then pinch at the bottom so it sticks. Repeat with the others.
Slide the parchment with the bread on top, onto the pizza-stone or inverted cast-iron pan. Bake for 10 min until golden browned on all sides.
I only made these because I had a bit of pizza dough that needed using up in the fridge but this is how most of my tasty creations begin and this is no exception. Warm fresh dough encases a gooey cheese centre topped with rich garlic butter. They are fantastic served with a fresh tomato and basil sauce to dunk into. Far superior to anything you can buy, these go down an absolute storm when served in the middle of the table for everyone to dive into.
300g Strong White Bread Flour
1/2 tsp Fine Sea Salt
1/2 tsp Instant dried yeast
1/2 tsp Sugar
1/2 Garlic granules
1 Tbsp Olive Oil
30g Butter, softened
160ml luke warm Water
50g-60g block of Mozzarella Cheese
For the garlic butter:
20g Butter, melted.
2 Garlic cloves, grated
Measure the flour into a bowl.
Add the yeast to one side of the bowl and the salt, sugar and garlic to the other side.
Add the oil and butter and begin to mix, slowly add the water until the dough comes together. Once it has all come together, don’t add any more.
Knead the dough for 5-10 minutes on a lightly floured surface until the dough begins to look glossy and becomes stretchy.
Place in a lightly oiled bowl, cover with clingfilm and leave the dough somewhere warm to rise for an hour or so until the dough has doubled in size.
Preheat the oven to 220C/200Cfan.
Tip the dough out onto a floured surface and knock back to remove the air bubbles.
Weigh the dough out into balls weighing approximately 30g
Add roughly 3g of the cubed mozzarella to each piece of dough. At this point you can also sneak a mini scoop of garlic and herb boursin into the centre to intensify the oozy cheesy goodness. I only did it because I had a bit to use up but am so glad I did. Fold the dough around the cheese and roll into a ball.
Arrange the doughballs (you should have about 15-20) onto a greaseproof lined baking sheet in a circle, leaving a little gap in between each one.
Mix the melted butter and garlic together and brush half over the top of each dough ball.
Place the dough balls in the oven for 15 minutes until golden. Brush the remaining garlic butter over the balls once baked for an extra garlicky flavour.
Nduja (pronounced en-du-ya) is a spicy spreadable Italian salami. It’s available from delicatessens and specialty grocers. Some supermarkets stock it too. If you can’t find it, you can substitute with finely chopped spicy salami. It has a lovely chilli kick and the oozy mozzarella adds a creamy respite to create a variety of flavours in your mouth.
Gozleme is a Turkish flatbread that is cooked on the griddle. Traditional fillings include minced meat, spinach and white cheese such as feta but I am slightly obsessed with nduja at the moment. Feel free to add what you like.
This is a really simple and tasty recipe that is fairly quick to put together. Making your own dough to encase a warm, spicy, gooey filling is definitely worth the little extra effort.
This recipe makes 6 breads but can easily be divided for fewer.
600g plain flour
80ml extra virgin olive oil
95g Natural Greek-style yoghurt
1 tsp dried oregano
1 tsp salt
240g Grated vintage cheddar
300g Mozzarella cheese, thinly sliced
2 Tbsp extra virgin olive oil
Freshly ground black pepper, for sprinkling
Lemon wedges, to serve
Place the flour, oil, yoghurt, water, oregano and salt in a large mixing bowl and knead to combine for 3–4 minutes or until smooth. Turn out the dough onto a lightly floured work surface and knead for 2–3 minutes or until smooth and elastic.
Place in a large lightly greased bowl, cover with plastic wrap and set aside in a warm place for 30 minutes.
Preheat a lightly greased char-grill pan or barbecue to high heat. Divide the dough into 6 portions. Place each portion on a lightly floured surface and roll into 20cm x 28cm ovals.
With the shorter ends facing towards you, spread the bottom half of the ovals with the nduja and sprinkle with the cheddar and mozzarella, leaving a 2cm border. Fold the top half of the dough over and press the edges to seal.
Brush the gozleme with the oil and cook, in batches, for 2–3 minutes or until charred. Turn over and cook for a further 1–2 minutes or until charred and cooked through. Sprinkle with pepper and serve with lemon wedges.
Make a batch of clever, cook-from-frozen calzones to pull out of the freezer anytime and have a house filled with fresh doughy aromas and an amazing dinner with no fuss.
Oozing, gooey cheese mixed with subtly spiced chorizo and comforting tomato sauce is encased in crunchy, fresh pizza dough that will easily beat any take-out favourites!
Use full-fat mozzarella. The high water content in the low-fat versions leaks out when cooking and leaves you with a soggy calzone. No one likes a soggy calzone.
Your favourite pizza dough recipe or 500g ciabatta bread mix
1 red onion, finely diced
2 garlic cloves, crushed
150g cooking chorizo, diced
1 red chilli, sliced and deseeded if a milder flavour is desired
½ tsp smoked paprika
A small bunch of basil, chopped
150-200g mozzarella block, cut into large cubes
Fine semolina or plain flour, for dusting
Make a batch of your pizza dough (see my pizza dough recipe-I’d love to provide a link but haven’t got a clue how to do it). Alternatively, make the bread mix following packet instructions. I always add 1 tsp of dried herbs and some garlic powder for added flavour. Leave it to rise while you make the filling.
Dry fry the chorizo chunks in a frying pan until they begin to brown and release oil. Drain half of the oil and set the chorizo aside. Fry the onion in the remaining oil until soft. Add the garlic and cook for a further minute. Return the chorizo to the pan with the paprika, chilli and passata. Simmer for 20 minutes until the sauce has thickened and reduced. Stir in the basil and season well. Allow to cool a little
Cut the mozzarella block into large cubes. If you can’t find the hard mozzarella blocks, you can use the ball but drain really well in a sieve before using.
Divide the dough into 6 equal pieces on a work surface dusted with fine semolina or flour. Roll each piece out to make ½ cm thick rounds about 20cm wide. Put a generous spoonful of the sauce onto each base and spread over half the dough leaving a 3cm border around the edge. Scatter a few chunks of mozzarella on top.
5. Fold the dough over the filling and pinch the sides together making sure to seal the whole edge. Fold the sealed dough over and crimp to make sure no sauce leaks out when cooking. Make a steam whole in the top of each. Carefully transfer the calzones to a baking paper-lined baking sheet and freeze until solid then individually wrap in cling film.
6. To serve, heat the oven to 200C. Unwrap the frozen calzones, put onto a baking tray and bake for 30 minutes or until the dough is puffed and golden. Stick a metal skewer into the steam hole to check the filling is piping hot before serving.
Serve with salad and your favourite sauce to dunk the crunchy, doughy crust into.
You can’t plate this up politely. The cheesy topping goes deliciously gooey and stringy so just put it in the middle of the table with a salad and loads of crusty garlic bread and let everyone wrestle out a portion.
The sauce is delicately flavoured with paprika and the tiniest bit of chilli heat which mellows as it bakes to give a wonderful depth of flavour. Teamed with oozing cheese and chunky veg, this is a real luxurious meal.
For the meatballs:
250g lean beef mince
250g lean pork mince
1 small red onion, grated
1 clove garlic, crushed
1 Tbsp fennel seeds, crushed
1 tsp dried oregano
1 tsp smoked paprika
For the sauce:
Olive oil, for frying
1 small red onion, chopped finely
1 clove garlic, crushed
1 green or red bell pepper, chopped
1 red chilli, sliced
1 tsp smoked paprika
1 Tbsp balsamic vinegar
200g mozzarella (Block form), grated
Salt and fresh ground black pepper
For the meatballs: Put the onion, beef and pork mince, breadcrumbs, fennel, oregano, smoked paprika, garlic and plenty of seasoning into a bowl. Add a splash of milk to soak up the breadcrumbs and combine. Shape into 20 meatballs. Heat 1 Tbsp olive oil in an ovenproof frying pan and brown the meatballs in batches. Once browned, set aside on a plate.
For the sauce: Add the chopped onions to the pan with another Tbsp oil. Fry gently until soft then add the garlic, pepper and chilli and fry for another couple of minutes.
Add the passata, smoked paprika and balsamic vinegar. Bring to a simmer and allow to bubble gently for 20 minutes until the sauce has reduced and thickened.
Add the meatballs back to the sauce.
Mix 150g of the grated mozzarella with the mascarpone and a little seasoning. Spoon the cheesy mix over the meatballs in dollops and scatter over the remaining mozzarella.
Heat the oven to 190C. Bake for 30 minutes until the meatballs are piping hot and cooked through and the cheesy top is golden and bubbling. Let the dish cool for 5 minutes before spooning into nice large bowls and diving in with some crusty garlic bread.