Lunch

Spinach and feta pide

Spinach and fetta pide
8
55M

Ingredients

Basic pide dough

Method

1.To make basic pide dough, combine yeast, sugar, the water and milk in jug; stand in warm place until frothy. Place ½ cup of the flour in bowl; whisk in yeast mixture. Cover; stand in warm place 1 hour. Stir in remaining flour, oil and salt. Knead dough on floured surface until smooth. Place in oiled bowl, cover; stand in warm place 1 hour.
2.Preheat oven to 240°C/450°F.
3.Boil, steam or microwave spinach until just wilted; drain. When cool enough to handle, squeeze excess liquid from spinach; shred finely. Combine spinach and cheeses in medium bowl.
4.Divide dough into three; roll each to 12cm x 30cm rectangle. Spread spinach filling across centre of each piece, leaving 2cm border. Brush edges with water; fold and press around dough. Fold corners to make oval shape.
5.Heat oven trays 3 minutes, place pide on trays; bake 15 minutes. Cut each pide into eight slices.

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