in Turkey

Filled yufka dumplings with spinach and feta

updated

Spread the love

Ingredients for 4 servings:

  • 10 sheets of dough (yufka)
  • 750 g leaf spinach, frozen
  • 1 bunch of spring onions
  • 1 pack of feta cheese
  • 1 pack of cream cheese
  • 2 tsp, heaped vegetable stock
  • 2 large tomatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Thaw the spinach and chop. Dice the tomatoes. Slice the spring onion into rings and fry in a pan. Then mix all the ingredients together in a bowl. Don’t season with more than two teaspoons of stock, as the feta is very salty. Now pour the mixture onto the pasta sheets. I always double up the pasta sheets and roll them diagonally. This makes 9 rolls. You can also combine two whole pasta sheets and roll them into one large roll. Just make sure you roll them a few times to prevent the filling from leaking out and press down the sides. Bake for 25-30 minutes in an oven preheated to 180-200 degrees Celsius.

Facebook Comments

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.

Ravioli filled with tuna and eggplant caviar in shrimp broth

Pasta with red wine sauce Grandma Maddalena's style