Kathryn Stedman

About Kathryn Stedman

Wife, nurse, mother and maker of things. On a journey to self sufficiency. Family and the edible garden. Hopefully keeping it real. Also creator and writer of http://thehomegrowncountrylife.com . Check out @thehomegrowncountrylife on Instagram for daily homesteading inspiration.

Home Grown Country Life: Gozleme, get inside me

Approx Reading Time-10Gozleme. No longer just for the 3am you, follow this recipe and the Saturday Night Delight can be yours whenever you choose!


I would honestly just grow silverbeet for this one recipe. It is so yum and fresh and makes for a great light lunch or dinner. I grow all the herbs and rainbow silverbeet in my garden, but for the recipe I have used standard supermarket sizes. I have never seen rainbow silverbeet available at a supermarket, but just the regular green variety is fine.




  • 1 bunch of silverbeet (sometimes labelled as spinach in Australia) – also known as Swiss chard
  • 1 bunch of parsley
  • 1 bunch of mint
  • 1 bunch of oregano
  • a few pinches of fresh grated nutmeg
  • Light flavoured oil, like light olive oil or grape seed
  • 2 1/2 cups bakers flour
  • 1 tsp salt
  • 1 cup water
  • 1 piece (slice) of feta from the deli
  • 1-2 handfuls of grated mozzarella
  • Lemon, sliced for serving



Add flour, water, 1 tbsp oil and salt to a bowl and mix until combined.
Turn out onto a floured surface and knead until the dough is smooth and elastic.
Set aside.




Cut off the stalks of the silverbeet (add to your compost bin) and roughly chop up the leaves and put in a large bowl. Also add the finely chopped herbs, nutmeg, feta cut into small cubes and the mozzarella. Mix together.




Pinch off some dough, about 7cm round, and roll out thin – it should be about the size of a dinner plate. Tip a cupful of the filling onto one half of your rolled out dough and fold the other half over to cover it. Pinch the edges lightly together.

Add a drizzle of oil to a heavy based, large frying pan (medium heat) and add your gozleme. Use a spatula to flatten it as it cooks. Cook both sides, and when it is golden brown and the dough is cooked through, it is done.

Serve with a squeeze of lemon juice and a sprinkle of salt if you wish. So fresh and easy.


Note: the filling is just a suggestion and the proportions can be changed to suit your taste. Add mushrooms, shredded chicken or spicy lamb mince for a “meat lovers’” option. Making gozleme with friends is fun and cooking them on a BBQ hot plate is a great way to do a lot at once. Makes around seven.




Share via