Servings: 4

Dough: subheading: Dough:
270g strong white bread flour, plus extra to dust 270g strong white bread flour, plus extra to dust
2 tablespoons oil, plus extra for greasing 2 tablespoons oil, plus extra for greasing
7g sachet dried yeast 7g sachet dried yeast
Pinch sugar Pinch sugar
3 tablespoons greek yogurt 3 tablespoons greek yogurt
150ml lukewarm water 150ml lukewarm water
Filling: subheading: Filling:
1 tablespoon oil, plus extra to fry 1 tablespoon oil, plus extra to fry
½ red onion, thinly sliced ½ red onion, thinly sliced
150g chard, leaves roughly chopped, stems more thinly chopped (or any seasonal greens you have) 150g chard, leaves roughly chopped, stems more thinly chopped (or any seasonal greens you have)
150g feta cheese 150g feta cheese
15g parmesan, grated 15g parmesan, grated
3 tablespoons greek yogurt 3 tablespoons greek yogurt
good grating of nutmeg good grating of nutmeg
pinch cayenne pepper pinch cayenne pepper

Put the flour, 2 tablespoons oil, yeast, sugar, yogurt, and water in a stand mixer fitted with a dough hook (the sugar helps activate the yeast -- it won't make the dough sweet). Mix at a slow speed, then, once the dough comes together, turn it up to full speed and mix for about 5 minutes. Transfer the dough to an oiled bowl, cover, and rest for 1 to 2 hours until doubled in size. Knock back the dough (knock the air out of it) by scraping it out of the bowl and kneading it briefly until smooth and elastic. Return to the bowl and recover.
Heat the tablespoon of oil for the filling in a large frying pan over medium heat, add the onion and cook for about 5 minutes, then add the chard leaves and stems. Cook for a couple of minutes until the chard has wilted, then set aside to cool. Crumble the feta into a bowl and mix in the parmesan, yogurt, nutmeg, cayenne, a good pinch of salt and a generous grind of black pepper.
Heat the oven to 140°C/120°C fan/gas 1. On a floured surface using a floured rolling pin, roll out a quarter of the dough as thinly as you can -- aim for a big square about 18cmx18cm. The dough should be really stretchy, so if there is a hole just patch it back together.
Spread a quarter of the cheese mixture in a 1cm thick x 10cm x 15cm rectangle over the centre of the dough and top with a thin, even layer of the chard mixture. Fold the sides of the dough into the middle, then fold the top and bottom sides to make a parcel.
Heat an ovenproof frying pan over a medium heat with a brush of oil. Gently fry the gözleme for about 3 to 4 minutes on each side, turning it with a large spatula, until golden and slightly crisp. Transfer the pan to the oven for 10 minutes to finish cooking through. Cut into pieces. Allow to cool for a few minutes before serving, or serve at room temperature.