Publications
- 10ml (2 tsp) - olive oil
- 500g - Swiss chard or spinach leaves, chopped
- ½ - bunch coriander, chopped
- ½ - red chilli, deseeded and finely chopped
- 1 - red onion, grated
- 2 - garlic cloves, crushed
- 200g - Cheddar, grated (we prefer mature white Cheddar)
- 4 - sheets of phyllo pastry
- 90ml (6T) - butter, melted
1. Heat the olive oil in a large frying pan and sauté the chard, coriander, chilli, onion and garlic for 2–3 minutes until the leaves have wilted. Remove from the heat, drain and discard any cooking fluids. Allow to cool in a bowl then add the grated cheese. Tip: Cover the phyllo with a damp cloth when you’re not working with it.
2. Butter one sheet of phyllo thoroughly with a brush. Place another layer of phyllo over the first. Cut the large sheet into 3 rectangles. Working with one piece at a time, spoon some of the chard and cheese filling into the middle of one half of the large rectangle. Brush the sides with melted butter. Fold the rectangle in half to enclose the filling. Fold over the sides to seal and brush with more butter. Brush the outside of the rectangles with melted butter and arrange these ‘envelopes’ on a platter. Repeat until you have 6 filled pastry envelopes.
3. Heat the remaining butter in a non-stick pan and then sauté the gözleme for 2–3 minutes on each side until brown. You can either keep the pastries covered with a damp cloth until your guests arrive and then fry them on the spot while they watch, wide-eyed; or you can fry them ahead of time and pop them into a hot oven on a roasting rack over a baking sheet to warm up briefly (3–5 minutes). Slice into rough rectangles or triangles and serve immediately. They don’t last long!
