SPINACH-FILLED ANATOLIAN FLATBREAD / INSPANAKLI GOZLEME
I thought I was being lazy when I skipped stuffing raw dough with the filling and used tortillas instead for a shortcut version of Gozleme when Turkish was CuisineOTQ, but apparently it’s a legit Analtolian version!
The recipe is from Ghillie Basan’s Classic Turkish Cooking, and Saveur has it here if you can’t access the NYT link (there’s also a helpful picture). The cheese is flexible as the substitutes for the Turkish cheese vary from pecorino or parmesan in the NYT & Saveur to cheddar or mozzarella in Ozlem’s version of the same recipe. I used a bit of feta and a bit of aged cheddar. Also added a bit of both Maras and Urfa biber.
And since I still have most of a bag of handmade flour tortillas to use up, I started with those (again) and saved myself making the dough.
I like folding in thirds marginally better than my quesadilla-style fold-over for eating by hand (also helps that I am not over-stuffing them quite as much anymore haha).
