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Swiss Chard & Feta Turkish Gozleme

Swiss Chard & Feta Turkish Gozleme

  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 3 medium-sized gozleme 1x


Swiss Chard & Feta Turkish Gozleme, a flat bread sandwiching a wonderfully juicy tasty sauteed swiss chard and a creamy pungent feta.




  • 1 1/2 cups all purpose flour
  • 4 g instant dried yeast
  • Pinch of salt
  • 1 1/2 Tbsp. olive oil
  • 1 Tbsp. plain natural yoghurt (preferably whole milk)
  • 130 ml warm water (1/4 of the warm water to be mixed with the yeast)


  • 4 cups organic Swiss chard leaves, washed and chopped (stems partially removed)
  • 1/2 onion, finely chopped
  • 1 clove garlic, whole
  • pinch of chili flakes
  • 110 g feta cheese
  • 1 Tbsp olive oil
  • salt and pepper to taste


  1. Combine the 1/4 cup warm water, yeast and salt in a small bowl, stir and cover. Let rest in a warm place for 5 minutes or until bubbles form on the surface.
  2. In the bowl of a stand mixer, fiitted with the bread hook, add the flour, the water/yeast mixture, the oil, and the remaining warm water. Mix on medium speed until a soft dough starts to form.
  3. Take dough out of mixing bowl and place on a floured work surface.
  4. Knead until smooth and roll into 3 equal dough balls.
  5. Place each ball in a floured bowl, cover with a damp cloth and leave to rest for about 30 minutes, or until the dough doubles in size.
  6. In the meantime, prepare the filling.
  7. In a large saute pan, drizzle olive oil and bring to a medium heat. Toss in garlic and onion, season with salt and pepper, and cook until translucent, about 5 minutes.
  8. Add chopped Swiss chard, and pinch of chili flakes, cover and cook for about 10 minutes, checking and stirring to make sure it is wilting evenly.
  9. Season with salt and pepper to taste.
  10. Take off heat, let cool down, then add the crumbled feta cheese and toss lightly.
  11. On a lightly floured surface, roll out each of the balls of the dough with a rolling pin into thin oval. Dust often with flour as you roll the dough so that the dough won’t stick. Roll until you achieve a thin sheet of a flat oval.
  12. Fold left and right long sides into the center.
  13. Divide Swiss chard mixture into 3 equal amounts.
  14. Place Swiss chard in center of dough, then fold the top and bottom edges over the filling, making sure all the filling is covered.
  15. Press edges with a fork or your fingers making sure all edges are sealed. Repeat the same procedure for the rest of the dough balls.
  16. Preheat the barbecue with a pizza stone on one side to 425° F.
  17. Brush one side of the gozleme with a little olive oil.
  18. Take a pizza paddle dust with semolina flour and carefully place gozleme onto paddle keeping the oil side up.
  19. Go to barbecue, carefully slide the gozleme onto stone. Cook for about 10 minutes or until bottom starts to form a golden brown color.
  20. With a tin spatula flip gozleme over and brush top side with olive oil.
  21. Cook for an additional 10 minutes, then take off stone and place on a plate.
  22. Cut in diagonal or halves.
  23. Ready to serve and enjoy!


The total time does not include the resting time of the dough. Allow 30 minutes for this.


  • Serving Size: serves 3 to 4
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