Homemade Yufka with Spinach and Feta Filling

Ingredients

• For the Yufka: For the Yufka:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon olive oil 1 tablespoon olive oil
• For the Filling: For the Filling:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 8 cups (200g) fresh spinach, chopped 8 cups (200g) fresh spinach, chopped
• 1 cup (150g) feta cheese, crumbled 1 cup (150g) feta cheese, crumbled
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 34g, 2g
• Protein: 9g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the Yufka. Gradually add the warm water and olive oil, mixing until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   Meanwhile, heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until translucent. Add the chopped spinach and cook until wilted. Remove from heat and let it cool.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Divide the rested dough into 8 equal portions. Roll out each portion into a thin circle, approximately 8 inches in diameter.
5. 5.
   Place a spoonful of the spinach and feta filling onto one half of the rolled-out dough circle. Fold the other half over the filling, pressing the edges to seal.
6. 6.
   Repeat the process with the remaining dough and filling.
7. 7.
   Place the filled Yufka on a baking sheet and brush the tops with olive oil.
8. 8.
   Bake in the preheated oven for 15-20 minutes, or until golden and crispy.
9. 9.
   Serve the homemade Yufka warm and enjoy!

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves and remove any tough stems before chopping.
• Feta cheese — Opt for a good quality feta cheese for the best flavor. If desired, you can substitute it with a milder cheese like ricotta or cottage cheese.

Tips & Tricks

• To achieve a thin and delicate Yufka, roll out the dough as thinly as possible without tearing it.
• If you prefer a crispier texture, you can brush the Yufka with melted butter instead of olive oil before baking.
• Experiment with different fillings such as ground meat, cheese, or vegetables to create your own variations of Yufka.

Serving advice

Serve the homemade Yufka warm as an appetizer or light meal. It pairs well with a side salad or a refreshing yogurt dip.

Presentation advice

Arrange the Yufka on a platter, showcasing their golden color and flaky texture. Garnish with a sprinkle of chopped fresh herbs like parsley or dill for an added touch of freshness.