# Put the warm water,
olive oil,
yogurt and salt into the mixing bowl and mix them by your fingertips.
# Add
flour on it little by little, until the mixture stops sticking to your hands during the kneading. Rest the prepared dough for half an hour.
# Wash the
spinach and drain its extra water. Chop it finely. Add salt on it and knead until it becomes more juicy. Add
cheese on it and mix.
# Divide the rested dough into 4 equal pieces. Roll out each of the pieces over the
floured bench by a rolling pin, as big and thin as you can.
# Spread 2 tbsp
olive oil over the rolled out yufka. Fold lees then half of the yufka and spread 1 tbsp
olive oil over it.
# Then place
spinach filling over it as a string. Fold the right and the left edges over the centre and roll the yufka, but not too firmly.
# Fold the roll as double. Then, round the ends of the roll to the centre.
# Repeat the same processes for the remaining 3 yufkas. Place them into the greased baking tray. Spread some oil over them.
# Place the tray into the oven, which is preheated to 374 F. Bake them for half an hour.
