Name: Mkhlovani Khevi
Prep time: 35 min
Cook time: 25 min
Total time: 2 h 20 min
Cuisine: Georgian
Ingredients: 500 g bread flour, plus a little for dusting; 250 ml whole milk, warm (about 35–38°C); 1 large egg, at room temperature; 7 g instant yeast; 8 g fine salt; 25 ml neutral oil, plus a little for the bowl; 300 g beet greens, washed, tough stems removed and roughly chopped; 200 g baby spinach, washed and roughly chopped; 120 g spring onions, thinly sliced; 20 g fresh cilantro/coriander leaves, chopped; 400 g mild Georgian-style cheese, crumbled (Imeretian cheese preferred; or 250 g low-moisture mozzarella plus 150 g feta); 10 ml neutral oil, for wilting the greens; 2 g fine salt, adjust to the cheese; 1 g ground black pepper; 20 g unsalted butter, melted for brushing

A Khevi greens-and-cheese flatbread on a serving board, with a cut wedge revealing the leafy filling.

Yield1 large flatbread; 8 wedges; 8 servings

Serving1 wedge

DifficultyIntermediate

DietContains wheat, milk and egg

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The dish

About Mkhlovani Khevi

A golden Khevi flatbread filled with beet greens, spinach, spring onion, herbs and mild cheese.

Mkhlovani is a stuffed bread associated with Georgia’s mountain regions. In historic Khevi, its filling features beet leaves, onions, herbs and cheese. Household spellings and fillings vary; this home version uses beet greens and cheese, with spinach added as an accessible leafy green.

The dough is soft and yeast-raised, then wrapped around briefly cooked greens and cheese. Cooking and squeezing the greens first keeps the filling from making the bread soggy. This version is baked as one large round and cut into wedges; other household versions may be cooked in a pan or use nettles and different greens. Serve it warm after a short rest so the filling can settle.

The measured batch makes one generous round flatbread for eight wedges. It is a practical home-style expression of the Khevi greens-and-cheese filling, not a claim that every household uses the same formula.

Cook the dish

Ingredients

Mkhlovani Khevi

Yeasted dough

500 gbread flour, plus a little for dusting
250 mlwhole milk, warm (about 35–38°C)
1large egg, at room temperature
7 ginstant yeast
8 gfine salt
25 mlneutral oil, plus a little for the bowl

Greens and cheese filling

300 gbeet greens, washed, tough stems removed and roughly chopped
200 gbaby spinach, washed and roughly chopped
120 gspring onions, thinly sliced
20 gfresh cilantro/coriander leaves, chopped
400 gmild Georgian-style cheese, crumbled (Imeretian cheese preferred; or 250 g low-moisture mozzarella plus 150 g feta)
10 mlneutral oil, for wilting the greens
2 gfine salt, adjust to the cheese
1 gground black pepper

Finish

20 gunsalted butter, melted for brushing

Method

Mix the dough. Combine the flour, yeast and salt in a large bowl. Add the warm milk, egg and 25 ml oil. Mix to a shaggy dough, then knead for 8–10 minutes until smooth and elastic. Lightly oil the bowl, return the dough, cover and let rise until doubled, about 60 minutes.
Cook the greens. Warm 10 ml oil in a wide skillet over medium heat. Add the beet greens in batches and stir until they begin to wilt. Add the spinach and cook just until tender, about 3–5 minutes total. Transfer to a colander, cool, then squeeze out excess liquid.
Make the filling. Mix the cooled greens with the spring onions, coriander, crumbled cheese, 2 g salt and black pepper. Taste and reduce the salt if the cheese is salty. Keep the filling chilled if you are not shaping the bread right away.
Fill and shape. Heat the oven to 200°C. Line a baking sheet with parchment. Press the air from the risen dough and roll it into a round about 5 mm thick. Pile the filling in the centre, leaving a wide border. Fold the dough over the filling and pinch firmly to seal. Turn seam-side down and gently flatten or roll to a 25–28 cm round. Cut 3–4 small vents in the top.
Rest and bake. Let the shaped bread rest for 20 minutes while the oven finishes heating. Bake for about 20–25 minutes, until puffed and golden and the base is baked through. If the top browns too quickly, loosely cover it with foil for the remaining bake.
Finish and serve. Brush the hot bread with 20 g melted butter. Rest for at least 5 minutes, cut into 8 wedges and serve warm. Refrigerate leftovers in shallow containers within 2 hours at or below 4°C; use within 3–4 days and reheat to 74°C at the centre.

Practical guidance

Tips for success

Cook the greens only until tender, then cool and squeeze them well; excess moisture can split the dough.
Taste the cheese before adding salt. Feta or other brined cheese may need little or none.
Seal the dough completely around the filling, then make a few small steam vents on top.

Practical notes

Greens. Beet greens give the filling its earthy character. Spinach or chard helps make up the leafy mix when beet tops are unavailable. Cook, cool and squeeze any leafy substitute before mixing with cheese.

Cheese. Imeretian cheese is the preferred Georgian-style choice. A blend of low-moisture mozzarella and feta is a practical home alternative; the salt level varies, so adjust the added salt after tasting.

Nutrition per serving

Estimated nutrition per serving

Serving size: 1 wedge, one-eighth of the flatbread
Energy: About 470 kcal
Carbohydrates: About 53 g
Protein: About 21 g
Fat: About 19 g
Fibre: About 3 g
Sodium: About 950 mg

These are approximate estimates for the stated ingredients and yield. Cheese type and salt content affect them, especially sodium.

Allergens and food safety

Contains wheat (gluten), milk and egg. Check ingredient labels and prevent cross-contact. Wash leafy greens under running water before chopping. Keep the cheese filling chilled if it is not used promptly. Refrigerate perishable leftovers in shallow containers within 2 hours at or below 4°C, use within 3–4 days and reheat to 74°C at the centre.

The result

A tender, golden bread round encloses soft greens, spring onion, herbs and melted cheese.
The filling tastes savoury and leafy, with mild tang from the cheese.