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Seasonal Recipes - Silverbeet Gozleme

This post marks the start of a weekly series I hope to implement. I've called it 'Seasonal Recipes' and that's exactly what it'll be. A bit of a chat about a seasonal fruit or veggie, and a recipe for the fruit/veggie in question.

Today's veggie is silverbeet (or swiss chard). Silverbeet's season is September to June in most of Australia, or October to February in cooler areas. The silverbeet we see now is denser and greener than the early season stuff, so I always think of silverbeet as a winter vegetable primarily.

Silverbeet is very similar to English spinach, certainly in terms of use. It is stronger flavoured and has thicker leaves, so I wouldn't be using it as a salad green, but for most other uses it is interchangeable with spinach, you may just need to cook it for a bit longer.

I bought two bunches on special last week, but the bunches were so big that I only needed one for the recipe I had in mind when I bought them. The second bunch languished in the fridge, making me feel guilty every time I opened the door, until I remembered the joy that is gozleme.

Silverbeet and Fetta Gozleme

(makes 4)

I have pinched the 'pastry' recipe from Gourmet Girlfriend's Spinach and Haloumi Gozleme

Pastry

  • 250g plain flour
  • 200g plain yoghurt
  • pinch of salt

Filling

  • I bunch silverbeet
  • half an onion, diced
  • olive oil
  • 1 tsp cumin seeds
  • 100g fetta
  • 1 tsp nigella or sesame seeds (optional)

Wash the silverbeet, and strip the leaves from the stems, and finely shred (don't worry about the water, it'll help with the cooking later). Chop the stems finely and keep separately. 

Heat a large non-sick pan over medium-high heat. Sauté the onion in a splash of olive oil until translucent. Add the cumin & silverbeet stems, and cook 2-3 minutes until cumin starts to pop. Add the leaves, and stir and sauté until tender (about 5 minutes). Set aside while you make the dough.

Combine the flour, yoghurt and salt in the bowl of a stand mixer with the dough hook attached, and mix/kneed until it comes together and continue for another couple of minutes until it becomes smooth (you can also do this by hand, if you prefer). Split the dough into 4 equal pieces.

Roll one piece into a large oval about 1mm thick (The Husband says you should end up with a 45cm x 25 cm oval). Spread about a quarter of the silverbeet mixture over half of the dough, and sprinkle some crumbled fetta on top. Fold the unfilled half over, and press the edges together to lightly seal. Sprinkle one side with sesame or nigella seeds and lightly press in (optional).

Heat a large non-stick pan over high heat (I used the same one as for the silverbeet), and lightly oil. Cook gozleme for about 3 minutes each side, until dark brown spots appear.

Cut into wedges and serve immediately with lemon wedges.

NOTE: You could easily substitute spinach for the silverbeet, but it won't need the cooking time - just stir it in to the onions and turn off the heat.


What are your thoughts on silverbeet? Are you a lover or a hater? How do you cook it?