Boil water in a large saucepan, pour in the spinach, boil once, drain, rinse when cool and drain (Tk- defrost spinach). Squeeze the spinach well. Add yogurt, almond kernels, eggs, juice of one lemon, grated cheese and chopped kitchen herbs, stir through and season with salt and pepper.
Grease an ovenproof dish (approx. diameter 28 cm) and spread with yufka leaves, hanging half of the leaves over the edge. Keep brushing the individual layers with oil in between. Pour the spinach filling into the mold. Fold the overhanging sheets of dough over the spinach, brushing each layer with oil a second time. Cut 7 cm squares in the top layers of dough with a pointed kitchen knife and brush with oil. Bake in a heated oven at 200 degrees, convection oven at 170 degrees, gas mark 3 for 45 minutes until golden brown.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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