Spinach Knot Pogaca Recipe
This spinach knot pogaca is a recipe that dazzles with its appearance and delights the palate with its flavor. It’s a perfect centerpiece for breakfast spreads or tea times, especially when hosting guests. With its nutritious and filling spinach filling, it’s sure to be a crowd-pleaser. However, you don’t have to stick to just spinach for the filling—you can get creative with various options. Ground meat, potatoes, leeks, and cheddar cheese are all great alternatives to tailor the pastry to different tastes.
Characteristics of Spinach Knot Pogaca
The spinach knot pogaca is a soft, luxurious pogaca that looks magnificent from the outside. Made with a dough enriched by butter and milk, it boasts both a rich taste and an ideal texture. Using yeast as the leavening agent ensures that the pogaca is soft and fluffy. The spinach and cheese filling adds a light taste and moist texture that everyone will enjoy. You can use store-bought cheese for the filling or opt for homemade lor cheese or ekşimik cheese.
Enrich with Alternative Fillings
While spinach filling is the basis of this recipe, you can elevate it with different fillings. Leek, ground meat, potatoes, and cheddar cheese fillings are perfect for those seeking unique flavors.
Leek Filling: Leek imparts a mild and sweet flavor to the pogaca. Finely chop and sauté the leek, season with a touch of salt and spices, and, if desired, add a little cheese for a tasty filling. The light, distinct taste of leek is ideal for those who prefer a unique aroma.
Ground Meat Filling: For a more filling and protein-rich option, ground meat filling is an excellent alternative. Sauté the meat with onions and season with spices of your choice. Choosing a balanced fat content in the ground meat will keep the pogaca flavorful without being too heavy.
Potato Filling: Boiled and mashed potatoes give the pogaca a creamy texture. Mix the potatoes with a bit of butter, tomato paste, and spices for a filling kids especially will love. You can also enrich the potato filling with cheddar cheese to create an irresistible pastry.
Cheddar Filling: Melted cheddar cheese oozing from the pogaca adds a visual and flavorful appeal. Served warm, the melted cheddar gives the pogaca an extra touch. Use it plain, or combine it with spinach or potatoes for more variety.
If you're interested in making a sweet version, try a blueberry knot bun recipe for a similar look with a fruity twist.
Tips for a Perfect Pogaca
Here are some tips to perfect your recipe:
Use Yeast Correctly: When using instant yeast, mix it well with the other ingredients to ensure a fluffy dough. Use lukewarm, not cold or too hot, milk to activate the yeast; otherwise, the yeast may lose effectiveness, and the dough won’t rise.
Allow the Dough to Rest: Allow enough time for the dough to rise. The first resting time, around 30-40 minutes, helps the gluten develop in the dough. Cover the dough to prevent the surface from drying. The second resting time (after placing the pogacas in the molds) is also crucial for the final texture.
Sauté the Spinach Without Oil: Sautéing spinach in its own juice without added oil makes the pogaca lighter and prevents it from being too greasy. After the spinach has released its liquid, mix it with cheese for a filling that’s thicker and easy to work with.
Use Metal Muffin Molds: Metal muffin molds help the pogacas keep their shape and cook evenly. You can use paper liners or grease the molds before placing the pogacas.
Spinach Knot Pogaca Recipe with Video
Ingredients
- 100 g butter,
- 1/3 cup neutral oil,
- 1 cup warm milk,
- 2 eggs (one yolk for topping),
- 1 small packet instant yeast,
- 1 tsp sugar,
- 1 tsp salt,
- 4.5-5 cups flour,
- 300 g spinach,
- 300 g crumbled feta or curd cheese,
- Sesame seeds for topping.
Preparation
- Melt the butter,
- In a bowl, whisk together melted butter, vegetable oil, milk, sugar, and yeast,
- Add one whole egg and one egg white, and whisk,
- Gradually add flour and start kneading,
- Add salt halfway through,
- Add the remaining flour little by little, kneading until you have a smooth dough,
- Cover and let it rest for 30-40 minutes,
- Meanwhile, sauté the spinach in a non-stick pan without oil until it releases its water,
- Remove from heat, add cheese, and mix,
- Knead the dough again, then roll it out into a rectangle about 2-3 mm thick,
- Spread the spinach filling over the dough. Fold the dough in thirds like a letter,
- Cut into 9-10 equal pieces. For each piece, make two cuts without going all the way through, braid the strands, and tuck the ends underneath,
- Place in greased metal muffin molds, cover, and let rest for 20-30 minutes,
- Brush with egg yolk, sprinkle with sesame seeds, and bake in a preheated oven at 180°C until golden brown.
Enjoy!