Labne Filled Spinach Pogaca Recipe
There are some recipes that seem to take over social media before you even realize what’s happening. Even if you’ve never actually tasted them, just watching the videos makes you crave them. The Spinach and Labneh Pastry is one of those recipes. With its striking appearance and unforgettable taste, this pastry was actually born in a bakery in Adana, and its fame quickly spread all the way to Istanbul. It was first created in Adana’s Yeşil Fırın, then reinterpreted at the Historical Safranbolu Bakery. Both versions are widely loved, though they do have their differences.
The Yeşil Fırın version has a thinner, more elastic dough. It almost feels like a flexible flatbread, yet when you touch it, you can feel its softness. The Istanbul version, on the other hand, is more like a classic poğaça—fluffier and more rounded. When developing this recipe, I aimed to recreate the original Yeşil Fırın texture: thin yet firm. That’s why, unlike traditional poğaças, I used baking powder instead of yeast. Rather than the airy texture that yeast creates, I wanted to highlight the softness brought by cream—a touch I know well from my Spinach and Creamy Twisted Poğaça recipe.
While preparing the dough, I deliberately avoided ingredients that promote rising, such as milk or egg yolk. This kept the dough from puffing up too much and ensured a tight, elastic texture inside. I blended raw spinach leaves with cream to make a smooth purée. This method keeps the spinach’s vibrant green color intact and gives the dough its beautiful hue.
As the name suggests, the filling is made with labneh. However, labneh isn’t easy to find where I live, so I recreated a similar texture using a mix of cream cheese and strained yogurt. Since yogurt curdles slightly during baking, the filling wasn’t perfectly smooth, but that faint tanginess was exactly what I was aiming for. In fact, that little imperfection gave the pastries a homemade character, which I actually loved.
When it comes to baking, the key is not to overbrown them. Just bake until the tops slightly change color, like in the Yeşil Fırın version. This way, the inside stays moist and the outside soft. Adding a tablespoon of milk to the egg yolk glaze helps achieve that light golden color while keeping the crust tender.
The result is a pastry that delights both the eyes and the palate. The freshness of the spinach, the tang of the labneh, and the aroma of butter come together to create something far beyond an ordinary poğaça. Spinach and Labneh Poğaça is perfect not only for brightening up your breakfast table but also for anyone who enjoys trying new recipes for tea times or gatherings. All it needs is a freshly brewed cup of tea on the side.
Enjoy...
Ingredients
- 150 g spinach leaves,
- 200 ml heavy cream,
- 50 g butter (melted),
- 1 egg (yolk reserved for brushing),
- 1 heaping teaspoon sugar,
- 1 level teaspoon salt,
- 1 packet baking powder,
- 4½ cups flour,
- 600 g labneh cheese,
- 1 tablespoon milk.
Preparation
- Blend the spinach leaves and cream in a food processor or blender until smooth,
- Whisk together the spinach mixture, melted butter, egg white, sugar, and salt in a bowl,
- Gradually add the flour and start kneading,
- When half of the flour is incorporated, add the baking powder and continue kneading,
- Add the remaining flour gradually and knead until you get a soft, elastic, non-sticky dough,
- Divide the dough into walnut-sized pieces,
- Roll each piece into a small circle (about the size of a teacup saucer),
- Pipe labneh onto one half of each circle, fold over, and seal the edges by pressing them together,
- Arrange the pastries on a baking tray lined with parchment paper,
- Mix the egg yolk with a tablespoon of milk and brush the tops,
- Bake in a preheated oven at 190°C (375°F) until the tops are lightly golden.
Bon appétit...