Name: Turkish Spinach Simit - Savory Sesame Ring Bread
Prep time: 45 min
Cook time: 130 min
Total time: 175 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 500 g bread flour; 300 ml warm water; 7 g active dry yeast; 1 tbsp sugar; 1 tsp salt; 3 tbsp olive oil; 400 g fresh spinach; 1 piece onion; 3 clove garlic; 150 g feta cheese; 1 bunch fresh dill; 1 tsp black pepper; 1 piece egg; 4 tbsp sesame seeds

Ispanaklı simit represents a modern twist on Turkey's most iconic street food - the traditional sesame-crusted ring bread. While classic simit has been sold by street vendors throughout the Ottoman Empire for centuries, this spinach-filled version emerged as home cooks began experimenting with heartier, meal-worthy variations. The beauty of this dish lies in its perfect balance of textures and flavors. The exterior boasts a golden, crunchy crust generously coated with sesame seeds, while the interior reveals soft, pillowy dough surrounding a savory mixture of wilted spinach, tangy cheese, and aromatic herbs. Each bite delivers the nutty flavor of toasted sesame combined with the earthy richness of spinach and the creamy saltiness of cheese. What makes this simit truly special is its versatility and convenience. The spinach filling not only adds nutritional value but also creates a complete, portable meal that's equally at home on a breakfast table or packed for lunch. The aroma of baking bread mingled with sautéed garlic and herbs will fill your kitchen with an irresistible scent that promises comfort and satisfaction. Serve these warm from the oven when the cheese is still slightly melted and the crust is at its crispiest. They pair beautifully with Turkish tea or ayran, and make an excellent addition to any meze spread or brunch table.

Ingredients

Instructions

Prepare the yeast

Dissolve the sugar in warm water (around 37°C). Sprinkle the yeast over the surface and let stand for 8-10 minutes until foamy and doubled in size. The mixture should smell yeasty and bubble actively. Do not use hot water as it will kill the yeast.
Make the dough

In a large bowl, combine flour and salt. Add the yeast mixture and 2 tbsp olive oil. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. The dough should spring back when poked. Do not add too much flour or the dough will be heavy.
First rise

Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 60-75 minutes until doubled in size. The dough should feel light and airy when gently pressed. Do not let it over-rise or it will collapse.
Prepare spinach filling

Heat 1 tbsp olive oil over medium heat. Dice the onion finely and cook for 5-6 minutes until soft. Add minced garlic and cook 1 minute more until fragrant. Add spinach and cook 3-4 minutes until wilted and liquid evaporates. Do not overcook or the spinach will become mushy.
Season the filling

Remove spinach mixture from heat and let cool for 5 minutes. Crumble in feta cheese, add chopped dill and black pepper. Mix gently until combined and taste for seasoning. The mixture should hold together but not be wet. Do not add salt as feta provides enough.
Shape the simits

Punch down risen dough and divide into 6 equal pieces. Roll each piece into a 30cm rope on a lightly floured surface. Flatten to 8cm wide, spread 2 tbsp filling down the center, then seal edges tightly. Do not overfill or the simit will burst during baking.
Form rings

Shape each filled rope into a ring, overlapping ends by 3cm and pinching firmly to seal. Place on parchment-lined baking sheets with 5cm spacing. Cover and let rise 25-30 minutes until slightly puffed. Do not let them rise too much or they will lose their shape.
Final preparation

Preheat oven to 200°C. Beat the egg with 1 tbsp water and brush over each simit. Sprinkle generously with sesame seeds, pressing gently to help them stick. The egg wash should give a golden gloss. Do not skip this step as it creates the signature crispy crust.
Bake to perfection

Bake for 18-22 minutes until deep golden brown and hollow-sounding when tapped on the bottom. The internal temperature should reach 90°C. Cool on a wire rack for 5 minutes before serving. Do not overbake or they will become dry and tough.

Tips

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Cooking Tips

For extra flavor, sauté the spinach with a pinch of red pepper flakes and squeeze out excess moisture using a clean kitchen towel before adding the cheese - this prevents soggy bottoms and intensifies the taste.

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Alternatives

Replace feta with ricotta cheese mixed with grated Parmesan for a milder flavor, or use frozen spinach (thawed and drained) when fresh isn't available - just reduce cooking time by half.

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Serving & Storage

Serve warm with Turkish tea or ayran for an authentic experience. Store leftover simits wrapped in foil for up to 2 days and reheat in a 180°C oven for 5 minutes to restore crispness.