Haloumi & Swiss chard gozleme with honey-roasted grapes
More is more with this delicious and creamy Haloumi & Swiss chard gozleme with honey-roasted grapes.
PREP TIME 20 min | TOTAL TIME 40 min | SERVES 4
INGREDIENTS
- ⅓ cup olive oil
- 2 cloves garlic, crushed
- 4 cups shredded swiss chard leaves
- 300 g red and black grapes, cut into small clusters
- 1 tbsp honey
- 3 tsp za’atar
- 2 tbsp oregano leaves
- 500 g firm fresh ricotta
- 225 g haloumi, coarsely grated
- 6 sheets filo pastry
- ½ tsp sumac
METHOD
PREHEAT the oven to 200°C. Line an oven tray with baking paper.
HEAT 1 tablespoon of the oil in a pan over medium heat. Add garlic, swiss chard and 2 tablespoons of water; cook, stirring, for 5 minutes or until wilted. Transfer swiss chard to a sieve over a bowl; drain off any excess liquid. Season and cool.
MEANWHILE, place grapes on a lined tray, drizzle with honey and a little of the remaining oil; season. Sprinkle with za’atar and 1 tablespoon of the oregano.
BAKE grapes for 30 minutes or until blistered and starting to burst.
COMBINE ricotta, haloumi and remaining oregano, chopped, in a large bowl and season.
ON a large piece of baking paper, layer the pastry sheets, evenly brushing each sheet with some of the remaining oil before adding the next one.
SPREAD the ricotta mixture over one half of the pastry stack, leaving a 3cm border. Evenly top with swiss chard mixture.
FOLD pastry over the filling, folding over edges to secure. Slide paper with gozleme onto a large oven tray. Brush pastry with a little more oil, then sprinkle with sumac.
BAKE gozleme for 20 minutes or until the base and top are golden and crisp. Serve with the roasted grapes.
FOOD TEAM TIP: Za’atar is a versatile middle eastern spice mix. Its ingredients can vary, but it usually contains sesame seeds, thyme, sumac and salt.
Haloumi & Swiss chard gozleme with honey-roasted grapes
Ingredients
- ⅓ cup olive oil
- 2 cloves garlic, crushed
- 4 cups shredded swiss chard leaves
- 300 g red and black grapes, cut into small clusters
- 1 tbsp honey
- 3 tsp za’atar
- 2 tbsp oregano leaves
- 500 g firm fresh ricotta
- 225 g haloumi, coarsely grated
- 6 sheets filo pastry
- ½ tsp sumac
Instructions
Preheat the oven to 200°C. Line an oven tray with baking paper.
Heat 1 tablespoon of the oil in a pan over medium heat. Add garlic, swiss chard and 2 tablespoons of water; cook, stirring, for 5 minutes or until wilted. Transfer swiss chard to a sieve over a bowl; drain off any excess liquid. Season and cool.
Meanwhile, place grapes on a lined tray, drizzle with honey and a little of the remaining oil; season. Sprinkle with za’atar and 1 tablespoon of the oregano.
Bake grapes for 30 minutes or until blistered and starting to burst.
Combine ricotta, haloumi and remaining oregano, chopped, in a large bowl and season.
On a large piece of baking paper, layer the pastry sheets, evenly brushing each sheet with some of the remaining oil before adding the next one.
Spread the ricotta mixture over one half of the pastry stack, leaving a 3cm border. Evenly top with silverbeet mixture.
Fold pastry over the filling, folding over edges to secure. Slide paper with gozleme onto a large oven tray. Brush pastry with a little more oil, then sprinkle with sumac.
Bake gozleme for 20 minutes or until the base and top are golden and crisp. Serve with the roasted grapes.
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ALSO SEE: Sumac roasted vegetables
Feature image: Aremedia
