Cheese and Parsley Pies

Turkish people love baking, and almost everyone in Turkey has their own version of pogca. These delicious pies are so easy to prepare, and are fantastic for breakfast or lunch. You can also slip them into kids’ lunchboxes, like my Mama used to do. They can also be frozen to keep on hand.

Serves: 10-15 people


    • 25g butter, melted
    • 60ml olive oil
    • 30g yoghurt
    • 1 egg, separated
    • 225g plain flour
    • 1/2 tablespoon baking powder
    • 75g feta, crumbled
    • 1 handful chopped flat-leaf parsley
    • 1-2 tablespoons sesame seeds or nigella seeds (see note)

Preheat the oven to 180 degrees Celsius.

Mix the melted butter in a bowl with the olive oil, yoghurt and egg whites.

Add the flour, baking powder and a pinch of sea salt, then knead the mixture until the dough feels like your earlobe. Cover the dough and let it rest at room temperature for one hour.

Mix together the feta and parsley and set aside.

Break off small pieces of the dough and roll them into walnut-sized balls. Flatten them into 10cm rounds, about 5mm thick.

Put about two tablespoons of the feta mixture in the middle of each round. Fold the dough into half-moons and pinch the edges together with your fingers.

Lightly stir the egg yolks with a fork, then brush over the pies to glaze them. Sprinkle with the sesame seeds or nigella seeds, or both.

Bake for 20 minutes, or until the pastry is golden brown.

Serve hot or cold – if you can resist them while they’re hot!

Note: Nigella seeds look like tiny black sesame seeds. They have a unique aromatic flavour, and are often sprinkled over baked goods. You’ll find them in spice shops.

Recipe taken from Turkish Meze by Sevtap Yüce
Rediscover the pleasure of sharing good food with good friends. From moreish dips and small dishes, to stuffed vegetables, sharing plates and irresistible sweet treats, each recipe showcases the fresh produce and clean flavours that lie at the heart of Turkish meze.

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Published by Hardie Grant Books.

Written by ameliath