Feta & greens gözleme
Ready in 1½ hours plus overnight resting time | Makes 6
2 cups plain flour 300g wholemeal flour 1 tsp salt 150g Greek yoghurt Vegetable oil 260ml water Lemon wedges, to serve FETA AND GREENS FILLING
180g (about 1/3 bunch) silverbeet, including some stalks, coarsely chopped 70g kale, coarsely chopped ½ cup coarsely chopped mint ½ cup coarsely chopped flat-leaf parsley 2 Tbsp coarsely chopped oregano 2 spring onions, thinly sliced ½ onion, finely chopped 1 clove garlic, finely chopped ¼ tsp ground cumin Pinch ground allspice 250g feta, crumbled Finely grated zest 1 lemon
1 Combine flours in a bowl with salt and make a well in the centre. Add yoghurt, 2 Tbsp oil and the water to well and mix to form a rough dough. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Wrap in plastic wrap and stand overnight at room temperature to rest.
2 Divide dough into 6. Roll out 1 piece as thinly as possible to form a rectangle roughly 25cm x 45cm and drizzle with a little oil. Fold in half to form a square, then in half twice more to finish with a small square. Repeat rolling, drizzling and folding process twice more and set aside. Repeat with remaining dough.
3 For filling, combine greens, herbs and spring onion in a bowl. Combine onion, garlic and spices in a separate bowl. Roll a dough square into a rectangle roughly 22cm x 30cm and, with a short edge nearest you, sprinkle bottom half with a sixth of the filling ingredients: start with silverbeet mixture, then onion mixture on top, then the feta, season generously and finish with a little lemon zest. Fold down top half of dough to cover and pinch edges to seal. Repeat with remaining dough squares and fillings.
4 Heat a little oil in a frying pan over low-medium heat and fry gözleme one at a time, turning occasionally, until golden brown and cooked through
(5-6 minutes). Keep warm in a low oven while frying remaining gözleme, wiping out pan with paper towels between each. Cut into squares and serve with lemon • wedges and extra salt.