Feta and parsley pogaca
Makes: 6
Prep time: 45 minsTotal time: 
Recipe photography by Ant Duncan
Feta and parsley pogaca
Chef Selin Kiazim says: ‘Pogaca is a really popular Turkish snack, similar to brioche in texture but much easier to make. Traditionally they are stuffed with feta and parsley, but they can also be filled with minced beef or lamb or even sweetened ricotta and cinnamon'
Makes: 6
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
417Kcal
Fat
14gr
Saturates
7gr
Carbs
54gr
Sugars
6gr
Fibre
3gr
Protein
17gr
Salt
1.4gr
Selin Kiazim
Selin is co-founder and head chef at Oklava in East London. Selin’s food is a unique modern twist on the ingredients and flavours of her Turkish-Cypriot heritage
See more of Selin Kiazim’s recipes
Selin Kiazim
Selin is co-founder and head chef at Oklava in East London. Selin’s food is a unique modern twist on the ingredients and flavours of her Turkish-Cypriot heritage
See more of Selin Kiazim’s recipes
Ingredients
- 375g plain flour, plus extra for dusting and kneading
- ½ tsp fine sea salt
- 1 x 7g sachet fast- action dried yeast
- 20g caster sugar
- 2 medium eggs, plus 1 extra yolk
- 150g natural yogurt
- flavourless oil, to grease
- 2-3 tbsp sesame seeds (optional)
For the filling
- 200g feta*
- ½ x 30g pack parsley, leaves finely chopped
- 6 turns freshly milled black pepper
To glaze
- 1 medium egg (or use the leftover egg white from above)
- 1 tbsp whole milk
Step by step
To store
The pogaca are best when freshly baked, but can be frozen; wrap in foil and warm through in the oven or in an air fryer.
- To make the dough, stir together the flour, salt and yeast in a large mixing bowl and make a well in the centre. Whisk together the sugar, whole eggs, yolk, yogurt and 50ml lukewarm water, then mix this into the flour, until it forms a rough ball of quite sticky dough. Tip the dough out onto a work surface and knead vigorously for about 1 minute, dusting with a little more flour as needed. Cover with the upturned bowl and rest for 5-10 minutes then repeat the kneading and resting twice more until the dough is smooth and elastic.
- Place the dough in a lightly greased bowl, cover tightly and leave to prove until roughly doubled in size; this will take 45-60 minutes depending on the room temperature.
- Tip the dough on to a lightly floured surface, divide into six equal pieces (about 120g each) and shape into neat balls. Cover with a damp cloth and leave the dough balls to rest for 5-10 minutes while you make the filling.
- Crumble the feta into a bowl and combine with the parsley and black pepper. Divide the mixture into six equal portions.
- Take a dough ball and flatten out with your hands into a rough oval shape about 7mm thick on a lightly oiled surface. Place a portion of the feta (about 4 tablespoons per pie) in the centre of the dough and fold over the dough to form a semi-circle. Use the edge of your hand to seal the dough and place onto a lined baking sheet. Repeat with the rest of the dough and filling.
- Whisk together the egg and milk and brush on top of each bun. Sprinkle with sesame seeds if using. Leave the pogaca to prove for 15-20 minutes until puffy. Preheat the oven to 180°C, fan 160°C, gas 4 (or an air fryer to 170°C).
- Cook for 15-18 minutes or until golden brown. Serve warm or at room temperature. *Use vegetarian cheese if required.
