Whole-Wheat Feta Pogaca

Adjusted flour amounts create a proper dough structure while keeping energy under 240 kcal per serving and offering over 12g of protein.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• approx. 1/3 cup whole wheat flour (50 g) · 170 kcal in the whole recipe
• approx. 1/4 cup all-purpose flour (30 g) · 105 kcal in the whole recipe
• 1 tsp dry yeast (3 g) · 11 kcal in the whole recipe
• 1 tbsp low-fat yogurt (25 g) · 10 kcal in the whole recipe
• 1 egg (50 g, yolk separated for wash) · 72 kcal in the whole recipe
• 1 tsp olive oil (4 g) · 35 kcal in the whole recipe
• 1.5 oz light feta cheese (40 g, crumbled) · 59 kcal in the whole recipe
• 1 tbsp finely chopped fresh parsley (5 g) · 2 kcal in the whole recipe
• 1 tsp nigella seeds (2 g) · 8 kcal in the whole recipe

Method

1. Combine a little warm water and dry yeast in a mixing bowl and let rest for 5 minutes, then mix in low-fat yogurt, olive oil, and the egg white.

   

2. Add whole wheat flour, all-purpose flour, and a pinch of salt to form a soft dough, cover, and let it rise for 30 minutes.

   

3. In a small bowl, mix the crumbled light feta cheese and chopped parsley to create the savory filling.

   

4. Divide dough into 4 small balls, flatten each, fill with the feta mixture, seal into pockets, brush with reserved egg yolk, sprinkle nigella seeds, and bake at 180°C (350°F) for 20-25 minutes.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.