The warmer weather has my garden bursting with greens. What better way to eat them than mixing them with cheese and stuffing them in some pastry? This green gӧzleme is simple to prepare with just a few ingredients that you probably have on hand. Any leafy greens work well – use silverbeet on its own, or combine a few different types for a good mix of vitamins and antioxidants. Other greens to try include kale, warrigal greens, dandelion, nettle, spinach and chard.
2 bunches of leafy greens
3 shallots, chopped finely
Handful of parsley and mint, chopped finely
200g feta or haloumi, grated
250g natural yoghurt
Pinch of salt
300g plain flour (spelt or gluten free also work)
Small amount of oil for frying
To prepare the dough, combine the yoghurt and salt, then add the flour. Mix until combined, then knead until a stiff dough forms. Divide into 6 pieces. Set aside to rest while you prepare the filling.
If you’re using warrigal greens or nettles, blanche the leaves in boiling water for a minute or so to remove the oxalic acid and stings respectively. Finely chop the leafy greens and saute in a heavy bottomed frypan with a small amount of oil until wilted. Combine with the grated cheese and herbs.
Roll one portion of dough into a circle or square, as thinly as you can without breakage. The gluten free version is particularly delicate. Cover half of the rolled out dough with filling, then fold over the other half and press down the edges to seal.
Cook on a lightly oiled pre-heated bbq hotplate or frying pan. Keep the heat moderate and turn the gӧzleme often. It should take about 10 minutes for the dough to cook through. Slice and enjoy with a squeeze of lemon.