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One-pan gozleme bake
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Effortless gozleme: Cheesy filling between wraps, baked to perfection - no kneading necessary!
Ingredients:
  • 2 garlic cloves, crushed
  • 1 bunch silverbeet, trimmed, chopped
  • 62.50 ml chopped fresh mint
  • 1 tsp allspice
  • 319.20 gm smooth ricotta
  • 80g fetta, crumbled
  • 125.00 ml grated mozzarella
  • 5 Helga’s Traditional White Wraps
  • Fresh mint leaves, to serve
Instructions:
  • In a 5cm-deep, 26cm round ovenproof frying pan over medium-high heat, heat half of the oil. Sauté the onion, stirring occasionally, for 5 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Transfer everything to a bowl.
  • - Place the pan back on the heat and toss in the silverbeet. Cook for 5 minutes or until it wilts and the stem becomes soft. Transfer the cooked silverbeet to the onion mixture and allow it to cool for 10 minutes. Mix in fresh mint and aromatic allspice, then season with salt and pepper to taste.
  • Mix creamy ricotta and tangy feta in a bowl, then season with a sprinkle of salt and pepper.
  • Begin by preheating your oven to 200C/180C fan-forced. Then, drizzle the base of a frying pan with the remaining oil. Take one wrap and spread 1/3 cup of the ricotta mixture onto it. Place the wrap in the pan with the ricotta side facing up. Evenly distribute one-quarter of the silverbeet mixture on top, pressing gently to compact. Repeat this layering process, ending with a final layer of the silverbeet mixture. Place the remaining wrap on top and spread the remaining ricotta mixture over it. Finish by sprinkling mozzarella on top.
  • Bake for 40 to 45 minutes until cheese is golden and bubbly. Let it rest for 5 minutes. Garnish with fresh mint leaves and lemon wedges before serving.

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