Gozleme with feta and silverbeet

Gozleme is a traditional savory Turkish flatbread. We have so much silverbeet at this time of year, the majority of it is blanched, packaged up and frozen for cannelloni that is made in our soft cheese workshop. We always keep some aside for favourite dishes and this Gozleme is one of our favourites!


For the dough

  • 250g bakers flour
  • 1 cup luke warm water
  • 1 tspn yeast
  • 1 tspn sugar

For the filling

  • 1 cup homemade fetta, crumbled
  • 1 cup homemade mozzarella
  • 1 cup finely blanched, chopped, silverbeet
  • 1 lemon cut into wedges
  • 1/2 cup homemade Greek yoghurt



Place flour into a mixing bowl, making a well in the centre. Add yeast and sugar into the well in the flour, slowly add the water to bring the dough together. Holding back a bit of water as you may not need it all. Knead the dough for approx 5 mins until smooth, place in oiled bowl and cover for 30 mins.

In a bowl mix the chopped silverbeet with the feta and mozzarella.

Divide the dough into 4 equal pieces and roll on a floured surface into a 25cm x 35cm rectangle, evenly divide the cheese mixture on one side of each of the dough leaving a 2cm border. Fold the dough over the mixture to enclose and seal the boarder with a little water.

Heat a non stick pan over medium heat and cook 3 to 4 mins on both sides until golden. Serve your Gozleme with pepper, lemon and yoghurt.



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