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Spinach and Cheese Gozleme
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
Ingredients
-
4
tablespoons extra-virgin olive oil, divided
-
1
small yellow onion, finely chopped
Directions
-
01In 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.
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