Turkish Gozleme with Silverbeet, Feta and Ricotta

March 01, 2021 2 Comments

Turkish Gozleme with Silverbeet, Feta and Ricotta

This recipe is a Food Connect take on the delicious weekend market savoury treat - Turkish gozleme! This can be made all with ingredients you can find on our website, as well as some of this week's special items. 

Dough ingredients:

  • 2 1/4 cup plain flour
  • 1/2 cup natural yoghurt
  • 1/2 cup water
  • 1/2 tsp salt
  • Olive oil
Filling ingredients:
  • Barambah Organic Feta - 250g, cut into small cubes
  • 300g silverbeet, (washed and roughly chopped)
  • 2 cups (200g) ricotta (homemade ricotta recipe option here)
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp black pepper
  • 1 tsp salt
  • paprika & cumin powder (to taste)
  • Olive oil
Dough Instructions:
  1. In a large bowl, whisk together the flour and salt. Then, make a well in the centre and slowly pour in the yoghurt and water. Mix together with a spoon until everything is combined (if too dry, add a tablespoon of water or more)
  2. Knead the dough on a floured surface for about 3 minutes (until smooth and elastic). Place in a bowl lined with olive oil and cover with a clean tea towel. Set aside while you cook up the filling.
Filling instructions:
  1. Heat a tablespoon of olive oil in a large pan, add onion and cook until it begins to brown. Then add garlic and chopped silverbeet. Season with salt, pepper and desired amount of spices. Cook this for about 5 - 10 minutes, until the silverbeet is vibrant and sauteed.
  2. Transfer to a bowl and allow to cool
Putting it all together!:
  1. Divide dough into 4 equal portions, and roll into roughly 15x30cm rectangles.
  2. Layer a generous amount of ricotta into the centre of each rectangle, along with a handful of feta cubes. Then layer a portion of the filling mix on top.
  3. Fold the sides, top & bottom of the dough in, so that it completely covers the filling and seals. Coat the top lightly with olive oil.
  4. Put the same pan onto medium heat and place the oiled side down in the pan. As this cooks, coat the other side with olive oil. Leave for 3 - 4 minutes and flip.
  5. Repeat for your remaining dough and filling!
Recipe adapted from Tarika Singh and Jo Cooks. Don't forget to send your recipe suggestions to community@foodconnect.com.au 

2 Responses

Emma-Kate Rose
Emma-Kate Rose

May 18, 2021

This recipe forced me to make ricotta for the first time! How easy is it? I’ll never buy it again! So good with our fresh silverbeet and Barambah organic feta. Big thumbs up from us :) xx

Emma Scragg
Emma Scragg

March 16, 2021

We made this using homemade gluten free flour and set aside as with the wheat version. The dough held together well. Filling was a mix of sweet potato leaves and sambung spinach instead of spinach/silverbeet. We didn’t have ricotta so used a blob of sourcream in each. Scrummy and easy to reheat in a sandwich toaster

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