Spinach and Feta Gozleme

Combining lor cheese and feta cheese increases high-quality protein while keeping total fat controlled, wrapped in thin dough and cooked with minimal oil.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 1 sheet fresh yufka dough (120 g) · 382 kcal in the whole recipe
• 250 g fresh spinach, finely chopped · 58 kcal in the whole recipe
• 80 g feta cheese, crumbled · 208 kcal in the whole recipe
• 80 g lor cheese · 80 kcal in the whole recipe
• 1 small onion (70 g), finely diced · 28 kcal in the whole recipe
• 1 teaspoon olive oil (5 g) · 44 kcal in the whole recipe
• 1 teaspoon butter (6 g), for brushing · 43 kcal in the whole recipe
• Pinch of salt, black pepper, and red pepper flakes

Method

1. Heat olive oil in a pan, add chopped onion, cook until softened, then add spinach and stir for 2 minutes until just wilted; remove from heat to cool.

   

2. In a bowl, combine cooled spinach mixture with crumbled feta cheese, lor cheese, salt, black pepper, and red pepper flakes.

   

3. Cut the yufka sheet in half, place half of the filling in the center of each piece, fold the edges inward to create flat rectangular envelopes.

   

4. Cook gozlemes in a dry non-stick skillet over medium heat for 3-4 minutes per side until golden brown spots appear, then lightly brush hot surfaces with butter and serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.