Spicy Salami, Silverbeet & Feta Gozleme
One bunch of Silverbeet, stem removed (optional), finely chopped
½ Red Onion, finely chopped
2 cloves garlic
¼ cup chopped continental parsley
¼ cup chopped coriander
½ cup Colby or Mozzarella cheese, grated
½ cup feta cheese, crumbled
Olive oil for frying
Salt and pepper
100g Spicy Salami
Chives to garnish
4 Sheets Brik Pastry
Gözleme is a savoury traditional Turkish hand made and hand rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle. The name derives from the Turkish word göz meaning eye.
In a large pan, over a medium heat, add 2 tablespoons of olive oil, onion and garlic. Sweat for 3-4 minutes until soft, then add silverbeet and sauté for a few minutes until soft. Add parsley and coriander, and sauté for another 2 minutes and allow to cool.
Lay the sheet of brik pastry flat onto the bench. Arrange the silverbeet, grated cheese, salami and feta into the middle of the pastry.Fold pastry over to enclose filling to make a 20cm square parcel.
Heat a griddle, barbecue plate or caste iron pan over a medium-high heat.
Place a thin layer of olive oil on the griddle and place the Gozleme on top.
Cook for 2 to 3 minutes or until base is golden.
Brush uncooked side of gozleme with olive oil.Turn over and cook for 2 to 3 minutes or until golden and crisp.Remove to a serving plate and cut into wedges.
Serve with lemon or lime wedges, and garnish with chives.