Name: Spinach and Three Cheese Gozleme
Yield: Serves 6 to 12
Ingredients: 1 2⁄3 cups all-purpose flour, plus more for dusting; 1 teaspoon kosher salt; 2⁄3 cup warm water; 2 tablespoons extra-virgin olive oil, plus a little more as needed; 1 tablespoon extra-virgin olive oil; 1 cup finely chopped Spanish onion; 1 cup ricotta cheese; 3⁄4 cup crumbled feta cheese, preferably sheep’s or goat’s milk; 1 cup grated kasseri cheese; 1⁄2 teaspoon kosher salt, plus more as needed; 1⁄4 cup chopped fresh flat leaf parsley leaves; 1⁄4 cup chopped fresh spearmint leaves; 1⁄4 cup chopped fresh dill leaves; Freshly ground black pepper; 4 1⁄2 cups spinach, cut into thin ribbons

Two Spinach and Three Cheese Gözlemes cut in half on a serving platter with water glasses filled with ice on the side.

Photo by Joseph De Leo, Food Styling by Kaitlin Wayne

Inspired by the gozleme sellers at the farmers markets in Turkey, I developed this flatbread recipe. It is stuffed with a mixture of three cheeses that mimic a feta-like white cheese called, naturally, Turkish white cheese. It’s sprinkled with a handful of chopped spinach and my favorite combination of fresh herbs: parsley, mint, and dill.

Cook's note:

When making flatbreads that require yufka dough, you can substitute commercial yufka, country-style phyllo, or lavash bread, but the results won’t be as flaky and tender as the yufka you make from scratch. All of the above substitutes are precooked so you just need to fill and toast them.

Recipe notes

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Recipe notes

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