Spinach and Cheese Gozleme | Christopher Kimball’s Milk Street

Join! 12 weeks for $1

Pati Jinich is on a quest to show people what Mexico looks like and tastes like.

Ukrainian chef Olia Hercules invites us into her kitchen to learn two recipes.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Everything Milk Street. 12 weeks for just $1. Start your trial here.

.
Milk Street Recipe
Milk Street Bowtie Spinach and Cheese Gozleme

Spinach and Cheese Gozleme

40 minutes

Spinach and Cheese Gozleme

Free

Gozleme is a savory stuffed Turkish flatbread. To make it, yufka, an unleavened flatbread, is folded around a savory filling, then toasted until warm and lightly crisped. A spinach and cheese filling is classic. To approximate the flavor and texture of the Turkish white cheese that’s used for gozleme, in her book “Soframiz,” chef Ana Sortun uses a combination of feta, kasseri and ricotta. This is our rendition of her recipe, which includes a trio of fresh herbs balances the richness of the cheeses. Homemade yufka is best, but 8-inch flour tortillas are a reasonably good stand-in.

6

Servings

Tip

Don’t use a conventional (i.e., not nonstick) skillet or the gozlemes will stick to the pan as they cook.

40 minutes

4 tablespoons extra-virgin olive oil, divided
1 small yellow onion, finely chopped
1 cup whole-milk ricotta cheese
3 1/2 ounces feta cheese, crumbled (¾ cup)
2 ounces kasseri cheese or Gruyère cheese, shredded (¾ cup)
1/3 cup lightly packed fresh dill, chopped
1/3 cup lightly packed fresh mint, chopped
1/3 cup lightly packed fresh flat-leaf parsley, chopped
Kosher salt and ground black pepper
5 ounce container baby spinach, chopped
6 Turkish flatbreads (yufka) or six 8-inch flour tortillas
Ingredients
  • 4

    tablespoons extra-virgin olive oil, divided

  • 1

    small yellow onion, finely chopped

  • 1

    cup whole-milk ricotta cheese

  • ounces feta cheese, crumbled (¾ cup)

  • 2

    ounces kasseri cheese or Gruyère cheese, shredded (¾ cup)

  • cup lightly packed fresh dill, chopped

  • cup lightly packed fresh mint, chopped

  • cup lightly packed fresh flat-leaf parsley, chopped

  • Kosher salt and ground black pepper

  • 5

    ounce container baby spinach, chopped

  • 6

    Turkish flatbreads (yufka) or six 8-inch flour tortillas

.
In the store
More

Mains

Down arrow

Spinach and Cheese Gozleme

Get Ready to Cook

6

Servings

40 minutes

Tip

Don’t use a conventional (i.e., not nonstick) skillet or the gozlemes will stick to the pan as they cook.

Ingredients
  • 4

    tablespoons extra-virgin olive oil, divided

  • 1

    small yellow onion, finely chopped

  • 1

    cup whole-milk ricotta cheese

  • ounces feta cheese, crumbled (¾ cup)

  • 2

    ounces kasseri cheese or Gruyère cheese, shredded (¾ cup)

  • cup lightly packed fresh dill, chopped

  • cup lightly packed fresh mint, chopped

  • cup lightly packed fresh flat-leaf parsley, chopped

  • Kosher salt and ground black pepper

  • 5

    ounce container baby spinach, chopped

  • 6

    Turkish flatbreads (yufka) or six 8-inch flour tortillas

Step 1 of 3

Make the Cheese Mixture and Spinach

1
tablespoons extra-virgin olive oil
1
small yellow onion, finely chopped
1
cup whole-milk ricotta cheese
ounces feta cheese, crumbled (¾ cup)
2
ounces kasseri cheese or Gruyère cheese, shredded (¾ cup)
cup lightly packed fresh dill, chopped
cup lightly packed fresh mint, chopped
cup lightly packed fresh flat-leaf parsley, chopped
¼
teaspoon pepper
Kosher salt and ground black pepper
5
ounce container baby spinach, chopped
¼
teaspoon salt

In a 12-inch cast-iron or nonstick skillet over medium-high, heat 1 tablespoon of oil until shimmering.


Add the onion and cook, stirring occasionally, until softened and beginning to brown, 3 to 5 minutes.


Transfer to a medium bowl; wipe out the skillet and set aside. To the onion, stir in the ricotta, feta, kasseri, dill, mint, parsley and ¼ teaspoon pepper, then taste and season with salt and pepper.


In another medium bowl, toss the spinach with ¼ teaspoon salt.

Step 2 of 3

Prepare the Flatbreads

6
Turkish flatbreads (yufka) or six 8-inch flour tortillas

Spread the cheese mixture onto the flatbreads (on the unbrowned sides, if using Turkish flatbreads), dividing it evenly and leaving a 1-inch border around the edge.


Divide the spinach among the flatbreads, placing it across the center third, then fold the spinach-free ends to cover the center, like a business letter, and press to seal.

Step 3 of 3

Cook the Flatbreads

3
tablespoons extra-virgin olive oil

In the same skillet over medium, heat 1 tablespoon of the remaining oil until shimmering. Add 2 of the filled flatbreads seam side down and cook, flipping once, until golden brown on both sides, 2 to 3 minutes per side. Transfer to a wire rack.


Cook the remaining flatbreads in 2 more batches in the same way, using 1 tablespoon oil for each batch.


Serve warm.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Want more?

See More Mains
DECEMBER 2021
MILK STREET BOOK BUNDLE

Tuesday Nights, Tuesday Night Mediterranean, Fast and Slow and Cookish

$200 VALUE

Success!

Thank you for participating in our monthly giveaway!

Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway
Enter the Milk Street Giveaway