3 cups ricotta
3 cups baby spinach
6 Tbsp Barker's Professional Green Tomato & Jalapeno Chutney
1 1/2 cups grated parmesan
6 large, round flatbreads
extra virgin olive oil
Evenly divide the ricotta, baby spinach and Barker's Professional Green Tomato & Jalapeno Chutney between the six flatbreads leaving a 5cm border. Sprinkle each with the grated parmesan.
Fold each flatbread in half.
Lightly grease a non-stick frying pan and heat over high heat. Cook two gozleme at a time for approximately 3 minutes on each side, until they are golden brown and the cheese has melted.
To serve - cut into pieces and drizzle with olive oil.
Note: You can substitute the chutney with any of the Barker's Professional chutneys. Play around with different proteins - be adventurous!