SOFT POGACHA WITH SPINACH AND WHITE CHEESE

This spinach and cheese pogacha melts in your mouth — soft, fragrant, and layered like kifli. I borrowed the recipe from my mother after being amazed by its taste. Her version had only white cheese, but since I love spinach and leafy greens, I added spinach for extra flavor.

Pogacha is a traditional bread from the Balkans, often served plain or filled with cheese. It’s fluffy, golden, and perfect for sharing at family gatherings, holidays, or Sunday lunch. The best part? It stays soft even the next day (if there’s any left!).

Why You’ll Love This Pogacha

  • Soft, pull-apart layers with cheesy filling

  • Traditional Balkan bread recipe passed down through generations

  • Easy to prepare with simple ingredients

  • Great for breakfast, dinner, or as a side with soups and stews

  • Stays soft for 1–2 days

 

Ingredients for Pogacha

For the dough:

  • 450 g flour (15.8 oz or about 3 ⅝ cups)

  • 100 ml lukewarm milk (3.4 fl oz)

  • 2 eggs + 1 egg white

  • 3 tablespoons oil

  • 3 tablespoons plain yogurt (room temperature)

  • 20 g fresh yeast (0.7 oz) or 1 packet dry yeast

  • 1 teaspoon sugar

  • 1 teaspoon salt

For filling and layering:

  • 50 g butter or margarine (1.7 oz)

  • 200 g white cheese (7 oz, feta or similar)

  • 2 handfuls fresh spinach, washed and chopped

For coating:

  • 1 egg yolk mixed with 1 tablespoon milk

  • Sesame seeds

  • A little melted butter


How to Make Pogacha with Spinach and Cheese

Step 1: Prepare the Dough

  • In a bowl, dissolve yeast and sugar in lukewarm milk.

  • Add eggs, oil, yogurt, and salt. Mix briefly.

  • Gradually add flour, first mixing with a mixer (dough hooks), then knead by hand for 5 minutes.

  • If sticky, add 1 tablespoon extra flour. Shape into a ball, cover, and let rise for 1 hour.

Step 2: Make the Filling

  • Mix chopped spinach with crumbled white cheese.

Step 3: Roll and Layer

  • Divide dough into 4 equal pieces.

  • Roll each into a rectangle, spread with butter, sprinkle with filling.

  • Stack 3 layers with filling; leave the top layer plain.

Step 4: Shape Pogacha

  • Roll the stacked dough into a rectangle (about 30 x 20 cm).

  • Cut into 6 vertical strips.

  • Twist each strip spirally and arrange them snail-style in a greased 24 cm round pan (similar to maznik).

Step 5: Rest and Bake

  • Brush with egg yolk + milk, drizzle with melted butter, and sprinkle sesame seeds.

  • Cover and let rest for 30 minutes.

  • Place in a cold oven, set to 180°C (356°F), and bake for 40 minutes until golden brown.

 

Serving Suggestions

  • Serve warm with yogurt, sour cream, or ajvar.

  • Perfect as a side to Balkan stews, grilled meats, or soups.

  • Makes a beautiful centerpiece for family meals and festive occasions.

Storage

This pogacha stays soft the next day if kept covered with a clean kitchen towel or in an airtight container. You can also reheat briefly in the oven.

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