Aegean cake with feta, dill, olives and spring onions

    55 min

    Tea is a big deal Turkey. We consume feta cheese and olives daily and use them in our daily cooking as well. This a cake you can serve with 5 o'clock tea or breakfast. You don't have to use olives if you don't like them. You can also add any leftover cheese in your fridge.


    Istanbul, Turkey
    4 people made this

    Makes: 1 savoury cake

    • 250g plain flour
    • 10g baking powder
    • 1 teaspoon salt, or to taste
    • 1/4 teaspoon bicarbonate of soda
    • 200g feta cheese, crumbled
    • 30g dill, chopped
    • 60g olives, chopped
    • 3 spring onions, thinly chopped
    • 1/2 teaspoon red chilli flakes (optional)
    • 2 eggs
    • 125ml milk
    • 200g Turkish yoghurt
    • 125ml olive oil
    • 1/2 teaspoon poppy seeds (optional)
    • 1/2 teaspoon sesame seeds (optional)

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4. Grease or line a 28cm (11 in) square baking dish. I use a glass one lined with parchment.
    2. Sift together the flour, salt, baking powder and bicarbonate soda. Set aside.
    3. Combine the crumbled feta, dill, olives, spring onions and chilli flakes. Set aside.
    4. Whisk together the eggs, milk, yoghurt and oil and take 3 tablespoons of this mixture aside to use later.
    5. Gently combine all three mixtures, do not over mix.
    6. Pour the cake mixture into the prepared dish. Pour the 3 tablespoons of reserved liquid mixture on top. This will ensure a handsome looking crust. Sprinkle the poppy and sesame seeds on top.
    7. Bake for 20 minutes at 180 C / Gas 4, then reduce the heat to 165 C / Gas 3 and cook until the top is golden.


    You might have to adjust the yoghurt and milk amount according to the cheese you decide to use or if you use olives or not. The mixture should not be too liquid or too thick.
    Adjust the salt according to the cheese you use; if the cheese is very salty, reduce this amount and vice versa.

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