Make a hollow place in the flour. Pour in the melted butter, yoghurt and mix. Add the lemon juice, yeast and make a dough. Cover with a damp cloth and let stand 20 minutes. Prepare a filling by mixing the white cheese, chopped parsley and an egg.

Take a piece of dough the size of an egg. Flatten it into a 1 cm. thick disk. Place some filling on half the disk. Fold the other half of the disk over the filling, pressing the edges with your fingers. Continue the same process with the rest of the dough. Place the pastries on a buttered cookie sheet, brush with egg yolk and bake in a medium oven for about 30 minutes until the top becomes golden. Serve while still warm.

NOTE: Poatcha can be sprinkled with sesame seeds before being baked.