Spinach and Cheese Gozleme

Adapted by Calvin Cox

6 Servings

40 minutes

Free

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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
3½

ounces feta cheese, crumbled (¾ cup)
2

ounces kasseri cheese or Gruyère cheese, shredded (¾ cup)
⅓

cup lightly packed fresh dill, chopped
⅓

cup lightly packed fresh mint, chopped
⅓

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

Recipe

Turkish Flatbreads

Directions

01

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.
02

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.
03

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.