1 cup crumbled feta cheese or ricotta cheese
¼ cup parsley or dill chopped (optional)
2 Tbsp yogurt (optional)
Put the ingredients in a bowl or plate and mix them.
2 cups chopped spinach
½ onion, chopped
1 Tbsp oil (canola/ sunflower/vegetable/corn/olive)
½ tsp salt
¼ tsp black pepper (optional)
Place the oil and chopped onions in a pan and sauté for 2-3 minutes on low-medium heat. Add the spinach, salt and cook for 4-6 minutes stirring occasionally. When it’s done, sprinkle with black pepper (optional).
Place one layer yufka over a clean table or over the counter. Spread half of the oil-water mixture evenly on the surface and carefully cover the yufka with the other layer. Cut it into four equal quarters and then again cut each quarter into 3 equal pieces. You will have 12 yufka triangles. Place 1-2 Tbsp of the filling on the wider sides and fold the ends and roll it up as seen in the picture.
1 su bardagi ufalanmis beyaz peynir
¼ su bardagi maydanoz/dereotu, dogranmis (istege bagli)
2 yemek kasigi yogurt (istege bagli)
Malzemeleri bir kaseye koyup karistirin.
2 su bardagi ispanak, dogranmis