At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: Serves 8
• Prep time: 15 minutes
• Cook time: 30 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of Serves 8.

• Calories: 410 kcal
• Protein: 13 g
• Carbohydrates: 36 g
• Fat: 24 g
• Sodium: 799 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Pastry

Have these measured and ready before you begin.

• 3 large yufka sheets (about 1 pound/454 g total)

Spinach Filling

• 500 g spinach (17.6 oz), washed, dried, and finely chopped
• 1 small onion, diced
• 250 g Ezine cheese (8.8 oz; substitute a firm full-fat feta)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the Top

• 1 large egg yolk

Between the Layers

• 1/2 cup (120 ml) neutral oil
• 1/2 cup (120 ml) whole milk

Directions

1. Cook the onion in 1 tablespoon of the measured oil until soft. Add the spinach and cook until its moisture evaporates; cool, then combine with the cheese, salt, and pepper.

2. Mix the neutral oil and milk in a bowl.

3. Cut each yufka sheet into two half-moons and brush with the milk-oil mixture.

4. Arrange filling along each straight edge, roll tightly into a rope, and coil the first rope in the center of a greased baking dish.

5. Wrap the remaining filled ropes around the first to form one large spiral.

6. Brush with egg yolk and bake at 350°F (180°C) for 20-30 minutes, until deeply golden.

7. Rest briefly, slice, and serve.

Sources

1. USDA FoodData Central — April 2026 data release