Green Pockets
This recipe comes from one of my cookbooks, Use it All. They are my version of gozleme and I've been making them for dinner for years. They're adaptable, using up whatever greens, herbs, and cheeses you have in the fridge. I love this interpretation because everything goes into the pocket uncooked, making it a quick and easy dinner.
If it’s the weekend, make the simple yoghurt dough, but on a weeknight just pick up a pack of Greek pitas (the thicker, doughy sort) or souvlaki bread on the way home from work.
Ingredients 17
1⁄2 bunch greens, such as silverbeet or kale, very thinly sliced
1⁄3 cup mixed herbs, finely chopped
200 g feta cheese, crumbled
2⁄3 cup parmesan cheese, grated, 70g
1⁄2 tsp salt
100 ml olive oil
For The Optional Onion Mix
1⁄2 onion, small, very finely diced, optional
2 cloves garlic, minced, optional
1⁄2 tsp ground cumin, optional
Pinch black pepper, freshly cracked, optional
1 tsp salt, optional
2 tsp dried herbs, such as oregano, mint, or basil, optional
For The Yoghurt Dough
1 tbsp vegetable oil
1 tsp white wine vinegar
1 cup Greek-style yoghurt, 250 g
2 1⁄2 cups plain flour, 375g, plus extra for dusting
1 tsp bicarbonate of soda, baking soda
To Serve
1 lemon, cut into wedges
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Method 14
Make The Yoghurt Dough
To make the yoghurt dough, combine the , and in a bowl and mix well.
Sift in the and 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.
Make The Filling
Combine the and in a bowl.
In a separate bowl, combine the and .
Make the spiced onion (optional), by combining the ingredients in a small bowl and set aside.
Working with one ball of dough at a time, roll the dough into 15 cm circles.
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 and 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 fold the pita in half.
Heat the in a frying pan over medium low heat.
Working in batches, pan-fry the pockets for 3 minutes each side, until golden brown. You can also brush each pocket with and grill them on the barbecue.
Serve with a squeeze of and a salad if you can be bothered, but there's so many greens inside you hardly need to.
Cornersmith's tips
Some successful combinations I've tried:
• Kale, parsley, feta, and chilli flakes
• Rocket, mint, haloumi, and lemon zest
• Baby spinach, basil, mozzarella, and parmesan
