Spinach and Cheese Gozleme

• 份量: 6 servings
• 总时间: 40 minutes

配料

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

步骤

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.

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.

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.