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Feta Cheese Loaf (Secenica)

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Feta Cheese Loaf (Secenica)
Image: Tanya Levenova
1 / 11Video
Preparation35 min.
Cooking40 min.
Тotal75 min.
"This recipe came out fantastic. Try it and share the tasty result with us."


  • flour - 2 1/2 cups (600 g)
  • water - 1 cup (250 ml), warm
  • yoghurt - 2/5 cup (100 g)
  • yeast - 1 1/3 tbsp (20 g)
  • salt - 1 tbsp
  • for the filling
  • sour cream - 1 2/5 cups (350 g) or yoghurt with the same consistency
  • feta cheese - to taste
  • lard - 2 tbsp (30 g)

How to cook

Pour 2/5 cup (100 g) of sifted flour in a bowl and knead it with the crumbled yeast (not effervescent).

Next, add the water and yoghurt, salt. Knead a dough with the remaining flour. It needs to be medium hard. Divide the dough into 10 balls immediately; cover them with a towel.

Take 1 ball, roll it out into a sheet the size of the dessert plate. Smear it with oil and place small lumps of lard in the middle.

Roll out another ball into a sheet. Place it atop the 1st. Roll out the 2 sheets together to the diameter of the tray you're going to be baking in (mine was 11 3/4″ (30 cm)).

Place the double sheet in the tray that you've smeared with lard. Smear it with 2 tbsp sour cream (I used yoghurt) and sprinkle with crumbled feta cheese.

Do the same for the other balls of dough. You're going to get 5 sheets. Don't smear the last one.

Cut the sheets into squares, then cover the tray with a towel. Leave it in a warm area to rise for about 30 min. Then smear them with beaten egg yolk, oil and a little water.

Bake the Secenica at 356°F (180 °C) until golden.


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