Name: Turkish Spinach Simit - Savory Ring Bread with Spinach Filling
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 500 g all-purpose flour; 300 ml warm water; 7 g active dry yeast; 1 tsp sugar; 1 tsp salt; 3 tbsp olive oil; 400 g fresh spinach; 200 g white cheese; 1 piece onion; 2 clove garlic; 1 tsp black pepper; 1 piece egg; 3 tbsp sesame seeds

Ispanaklı Simit represents a modern twist on Turkey's most iconic street food - the classic sesame-crusted ring bread. While traditional simit is enjoyed plain or with cheese and tomatoes, this filled version transforms the beloved bread into a complete meal by incorporating nutrient-rich spinach and creamy cheese directly into the dough. The magic lies in the contrast of textures and flavors. The exterior maintains that characteristic simit chewiness with a golden, sesame-studded crust that cracks satisfyingly when you bite into it. Inside, the spinach filling provides earthy, mineral notes balanced by creamy cheese and aromatic herbs. The spinach is carefully prepared to remove excess moisture, ensuring the bread doesn't become soggy while baking. Each bite delivers the familiar comfort of fresh-baked bread enhanced by the wholesome taste of seasoned greens. The filling stays moist and flavorful, while the bread maintains its structure. The sesame seeds add a nutty crunch that complements both the tender spinach and soft bread perfectly. This makes an excellent breakfast alongside Turkish tea, or serves as a satisfying lunch when paired with a simple salad. The combination of carbohydrates, protein from cheese, and vitamins from spinach creates a well-balanced meal that keeps you satisfied for hours.

Ingredients

Instructions

Prepare the dough

Dissolve yeast and sugar in warm water, let stand for 5 minutes until foamy. In a large bowl, combine flour and salt. Add the yeast mixture and 2 tbsp olive oil, mixing until a soft dough forms. Knead on a floured surface over medium effort for 8-10 minutes until smooth and elastic. The dough should spring back when poked. Do not add too much flour or the simit will be dense.
First rise

Place dough in an oiled bowl, cover with a damp cloth. Let rise in a warm place for 1-1.5 hours until doubled in size. The dough should feel light and airy when gently pressed. Do not let it over-rise or the texture will be too airy and weak.
Prepare spinach filling

Heat remaining 1 tbsp olive oil in a large pan over medium heat for 1 minute. Finely chop onion and garlic, sauté for 3-4 minutes until softened and fragrant. Add washed and chopped spinach, cook for 5-6 minutes until wilted and excess water evaporates. The pan should be almost dry. Do not overcook or spinach will become mushy.
Season the filling

Remove spinach mixture from heat, let cool for 5 minutes. Crumble white cheese into small pieces and mix with spinach along with black pepper. Taste and adjust seasoning. The filling should be moist but not wet, with cheese pieces evenly distributed. Do not add salt as the cheese provides enough saltiness.
Shape the simits

Punch down risen dough and divide into 6 equal portions. Roll each portion into a rectangle about 20cm long. Spread 2-3 tbsp filling along one long edge, leaving 2cm border. Roll tightly from filled edge, pinching seam to seal. The roll should be firm but not overstretched. Do not overfill or the simit will burst during baking.
Form rings

Shape each filled roll into a ring by joining the ends, pinching firmly to seal the connection. Place on parchment-lined baking sheets, leaving 5cm space between each ring. The seam should be on the bottom and invisible. Do not make the rings too tight or they won't rise properly.
Second rise and bake

Cover shaped simits with a clean cloth, let rise for 30-40 minutes until slightly puffed. Preheat oven to 200°C. Beat egg and brush over each simit, sprinkle generously with sesame seeds. Bake for 25-30 minutes until golden brown and hollow-sounding when tapped. Do not open oven door during first 20 minutes or they may collapse.

Tips

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Cooking Tips

For extra flavor, briefly sauté the spinach with a pinch of nutmeg and red pepper flakes. Squeeze out any remaining moisture from the cooked spinach using a clean kitchen towel to prevent soggy bottoms.

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Alternatives

Replace white cheese with crumbled feta for a tangier taste, or use ricotta mixed with grated Parmesan for a milder flavor. Frozen spinach works well - just thaw and drain thoroughly before using.

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Serving & Storage

Serve warm from the oven with Turkish tea for breakfast or as a light lunch with yogurt and cucumber salad. Store leftovers in the refrigerator for up to 3 days and reheat in a 180°C oven for 5-7 minutes to restore crispiness.