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Milk Street Recipe
Milk Street Bowtie Spinach and Cheese Gozleme

Spinach and Cheese Gozleme

40 minutes

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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

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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.

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