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Spinach in yufka dough

updated

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Ingredients for 1 servings:

  • 1 onion(s)
  • 2 potatoes
  • 500 g spinach
  • 1 handful of tomatoes, dried
  • 200 g cheese, (soft), pickled
  • 1 clove(s) garlic
  • 1 pinch(s) nutmeg, freshly ground
  • 1 pinch of salt
  • 14 sheets of dough (Yufka)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Soak the sun-dried tomatoes in water. Sauté the onion in a large pan until translucent. Grate in the potatoes. Add the washed spinach to the pan, reduce the heat, and allow the spinach to wilt. Crush the garlic. Dice or crumble the soft cheese and tomatoes and add to the pan. Season with salt and nutmeg and let the stuffing cool. Place a good tablespoon of filling on the wide side of a yufka pastry sheet. Fold in the sides and roll up towards the point. Place the rolls on a baking tray with the points facing down. Bake at 200°C (convection oven) for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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