If it’s the weekend we’ll make the simple yoghurt dough, but on a weeknight we’ll pick up a pack of Greek pitas (the thicker, doughy sort) or souvlaki bread on the way home from work. We love this interpretation of gozleme because everything goes into the pocket uncooked. It is truly a 15-minute meal. When things get desperate we’ve even been known to put bolognese in there, with not a green leaf in sight. Of course, the kids loved it.
These green pockets are the ultimate fast food! They are our version of gozleme and we’ve been making them for years.
- 2 cups (100 g) very thinly sliced green leaves (e.g. English or baby spinach leaves, silverbeet (Swiss chard) leaves, kale leaves, rocket)
- ⅓ cup (10 g) finely chopped soft herbs (e.g. mint, dill, parsley)
- 200 g (7 oz) cheese (e.g. ricotta, crumbled feta, grated haloumi, grated mozzarella)
- ⅔ cup (70 g) grated parmesan
- ½ tsp salt
- 100 ml (3½ fl oz) olive oil
- Lemon wedges, to serve
Spiced onion (optional)
- ½ small onion, very finely diced
- 2 garlic cloves, minced
- ½ tsp ground cumin
- pinch freshly cracked black pepper
- 1 tsp salt
- 2 tsp dried herbs, such as oregano, mint or basil
Simple yoghurt dough
- 1 tbsp vegetable oil
- 1 tsp white wine vinegar
- 1 cup (250 g) Greek-style yoghurt
- 2½ cups (375 g) plain (all-purpose) flour, plus extra for dusting
- 1 tsp bicarbonate of soda (baking soda)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Combine the greens and herbs in a bowl. In a separate bowl, combine the cheeses and salt. You can leave the mixture here and it will be yummy and family friendly, but if you want to take it up a notch, it’s worth the extra 5 minutes to make the spiced onion; simply combine the ingredients in a small bowl and set aside.
2. To make the yoghurt dough, combine the oil, vinegar and yoghurt in a bowl and mix well. Sift in the flour and bicarb soda and mix with a wooden spoon until all the ingredients come together to form a dough. Tip out onto a floured work surface and knead for 10 minutes or until very smooth. Divide the dough into eight balls and place under a damp tea towel. Working with one ball of dough at a time, roll the dough into 15 cm (6 inch) circles.
3. To assemble, spread 2 tablespoons of the cheese mixture over half of each dough circle (or pita bread) and scatter 2–3 teaspoons of the spiced onion mixture (if using) on top. Add ½ cup of the greens and herb mixture, then fold the dough over to make a semicircle. If using homemade dough, pinch the edges to seal. If using pita, wet your hands and dampen the outside of each pocket and seal as best as you can.
4. Heat the olive oil in a frying pan over medium heat. Working in batches, pan-fry the pockets for 2–3 minutes each side, until golden brown. You can also brush each pocket with olive oil and grill them on the barbecue. Serve with a squeeze of lemon and a salad if you can be bothered, but there’s so many greens inside you hardly need to.
Combinations we like
Kale, parsley, feta and chilli flakes
Rocket (arugula), mint, haloumi and lemon zest or chopped preserved lemon rind
Baby spinach, basil, mozzarella and parmesan.
Recipe and image from Use It All by Alex Elliott-Howery and Jaimee Edwards, photography by Cath Muscat. (Murdoch Books, $39.99)