Instructions

• Preheat the oven to 200°.
• In a small cup or bowl, reserve a little bit of the 1 cup warm water and mix in the 1 teaspoon active dry yeast and the 1 teaspoon of sugar. Let sit until bubbly (if it does not become bubbly, the yeast may be bad and should be replaced).
• In a medium bowl, crumble the 1 ½ cups feta cheese and mix in the ¼ cup chopped fresh parsley (or substitute nigella seeds/black cumin if you prefer). Set the filling aside.
• In a large bowl, combine the remaining warm water (the rest of the 1 cup), the 1 egg, 3 tablespoons olive oil, a pinch of salt, the flour (4 cups), and the bloomed yeast mixture. Mix until a dough forms, then knead briefly until smooth.
• Cover the dough with a clean towel or plastic wrap and leave in a warm place to rest for 30 minutes, until it has roughly doubled in size.
• Punch the risen dough down gently, then cut it into egg-sized balls. Cover the balls with a clean towel or plastic wrap and let them rest for 10 minutes.
• Working with one dough ball at a time, roll each ball into an oval shape on a lightly floured surface. Place some of the cheese filling in the center of the oval, leaving a border around the edges to allow sealing.
• Fold the dough over the filling and press the edges to seal well (pinch or crimp the edges to prevent leaking).
• Place the filled pastries on a baking sheet. Brush the tops with olive oil (optional) and sprinkle with sesame seeds if using.
• Bake in the preheated oven until the tops are golden.