300 g flour 1 tsp baking powder 1 tsp salt 1/2 tsp chili 1/2 tsp pepper 1 egg 40 g sunflower oil 150 g GAZİ semi-solid cream yogurt
1 small onion 1 clove of garlic 1 tbsp olive oil 100 g baby spinach (fresh) 1 pinch salt 1/4 tsp pepper 1 pinch nutmeg 200 g GAZİ sheep cheese 1/2 bunch parsley 12 small eggs
Mix the flour, baking powder, salt, chili and pepper in a bowl. Add the egg, sunflower oil and the GAZİ cream yogurt. Stir the dough briefly with a wooden spoon or dough hook. Knead the dough with your hands and divide into 12 portions. Prepare a muffin pan with paper liners. Roll out each dough ball into a small pancake and press into the forms in the muffin pan. While doing so, pull up the dough on the edges to create a cup shape.
Finely chop the onion and garlic. Heat the olive oil over medium heat and sauté the onion and garlic until translucent, 4-5 minutes. Add the spinach and sauté until mostly wilted. Season the spinach with salt, pepper and nutmeg and let cool briefly.
Divide about half of the GAZİ sheep cheese evenly among the 12 muffins and sprinkle with some chopped parsley. Top with the spinach filling. Separate the eggs and place the yolks on the muffin and then pour over the whites. The muffins should not overflow.
Finally, sprinkle the remaining GAZİ sheep milk cheese on the muffins and bake in a preheated oven at 170°C for about 21-25 minutes.
Tip: If you want the egg yolks a little softer, shorten the cooking time by about 2-3 minutes.