dinner:

spinach and feta gozleme

Silverbeet or Rainbow Chard is one of the easiest vegetables to grow in your garden.

Our silverbeet plants are currently thriving. We have had a good amount of rain over recent months and the more recent warm weather had brought everything into bloom.

 
 
 
 

This is an easy meal to make that packs a good nutritional punch, with a whole bunch of spinach or silverbeet being used to create these delicious Spinach and Feta Gozleme. They remind me of the gozleme you would often see at markets and while my flatbread isn’t quite as thin, it is still tasty.

The two older kids really enjoy these, while Elise will pick the flatbread off and enjoy it with some tzatziki, whilst leaving the filling! A good option to take as a work lunch and reheat in a toasted sandwich press.

Enjoy xx.

 
 
 

 

Ingredients:

Serves 4

  • 1 tbs extra virgin olive oil

  • 1 leek, finely sliced

  • 3 cloves garlic, crushed

  • 2 tsp ground cumin

  • 1 tsp ground coriander

  • ½ tsp paprika

  • 1 bunch of silverbeet, stalks finely sliced, leaves chopped

  • 100g feta

  • 100g grated mozzarella cheese

  • 250g plain flour

  • 200g Greek style yoghurt

  • ½ tsp baking powder

  • 2 tbs extra virgin olive oil

 

Method:

  1. Heat a large frypan over medium heat. Add the olive oil, leek, silverbeet stalks and garlic and sauté for 3-4 minutes. Add the spices and cook for another minute then the silverbeet and cook, stirring until wilted. Remove from heat and set aside.

  2. Make the dough by placing flour, yoghurt, baking powder and oil into the food processor and blitz until the mixture comes together and forms a ball. Transfer to an oiled bowl, cover and set aside for 10 minutes.

  3. Divide the dough into 4 pieces and knead to form a ball. Using a rolling pin, roll the dough to a thickness of 1-2 mm. The dough will need to be somewhat symmetrical so that it can be folded over. Top with ¼ of the silverbeet mixture, leaving about 1cm clear from the edge, then crumble over ¼ of the feta and grated mozzarella.

  4. Fold the other side of the dough over the silverbeet and cheese mixture and press down around the edges. Repeat with remaining pieces of dough and mixture.

  5. Heat a large frypan over medium heat. Brush the outside of the gozleme with olive oil and place into the frypan. Cook for ~3-4 minutes on each side until warmed through. Place onto a plate and repeat with remaining pieces of gozleme.

  6. Serve as is, or with tzatziki.