Spinach, Herb, and Feta Skillet Pies


Preparation info
  • Serves


    • Difficulty


Appears in

By Aglaia Kremezi

Published 2014

  • About

Next to the popular markets in Istanbul, and in most other Turkish cities and villages, there is usually a lady preparing gözleme. She sits on the floor, rolling phyllo (or yufka, as it is called in Turkish) on a sofra—a large, low, round wooden table. Next to her burns a makeshift charcoal stove with a piping-hot saç griddle, a large concave drum blackened and shiny from years of constant use. With these humble instruments she creates the most tempting street fo