Method

• 1.
  Heat a large saucepan with oil and butter over high heat. Add the onion, garlic and spices, and cook, stirring occasionally, for 4-5 minutes until the onion begins to soften. Reduce heat to medium, add the kale and silverbeet, and cook, stirring occasionally, for 6-8 minutes until wilted. Reduce heat to low and cook, stirring occasionally, until only a little bit of moisture remains. Season to taste.
• 2.
  Transfer mixture to a large colander and drain, squeezing out liquid occasionally until cooled. Place mixture in a clean tea towel and squeeze out as much remaining liquid as possible. Place in a large bowl with the zest, juice and feta, and using your hands, mix until well combined. Season to taste. Cool mixture completely.
• 3.
  Divide mixture into 4 portions and spread each portion over half of each pita bread. Fold over so that mixture is covered and you have a half-moon shape.
• 4.
  Heat a lightly greased chargrill pan or barbecue to high. Working with 1 gozleme at a time, brush both sides with oil. Chargrill for 1-2 minutes, turn and chargrill for a further 1-2 minutes until charred and heated through. Keep warm in a moderate oven until ready to serve. Repeat with remaining gozleme. Serve immediately.