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Milk Street Bowtie Spinach and Cheese Gozleme

Spinach and Cheese Gozleme

6 Servings

40 minutes

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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

Directions

Spinach and Cheese Gozleme

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