Food & Wine
Homemade spinach and feta pide
Delicious, healthy and hearty, this homemade spinach and feta pide is the perfect dish for winter and will soon become a family favourite. Try it today!
Ingredients:
- Olive oil to grease
- 375g plain flour
- 1 teaspoon dried yeast
- 1 teaspoon salt
- 250ml-300ml lukewarm water
- 1 tablespoon olive oil
- Plain flour to dust
Filling
- 500g spinach with stalks trimmed and leaves washed
- 400g crumbled Greek feta
- 4 eggs, lightly whisked
- Black pepper, freshly ground
Method:
- To make the pide dough, brush a bowl with olive oil to lightly grease.
- Combine flour, yeast and salt in a separate bowl.
- Make a well, add water, oil then mix, first using a wooden spoon, then your hands.
- Mix until a soft dough forms, then turn onto a lightly floured surface.
- Knead for three minutes, or until almost smooth.
- Place the dough in the prepared bowl, and turn to coat in oil.
- Cover with plastic wrap and set aside for an hour to prove.
- Punch down centre of the dough with your fist.
- Knead in bowl for half a minute until smooth and returned to original size.
- To make filling, place spinach in a steamer basket over saucepan of simmering water.
- Steam for four minutes or until just wilted, then set aside to cool.
- Use your hands to squeeze out excess liquid, then finely chop and place in a bowl.
- Add feta and egg, then mix until it is well combined. Season with pepper.
- Preheat oven to 200°C and line two large baking trays with non-stick baking paper.
- Divide dough into six portions. Cover five with plastic wrap and set aside.
- Roll one portion on lightly floured surface and make oval shape, roughly 18cm wide and 26cm long. Place one-sixth of the spinach filling down the centre of the dough.
- Place one sixth of the spinach filling down the centre of the dough then use your fingers to pinch the tough together about 5cm along the end of the pide, to enclose the filling.
- Fold back dough into the centre of the pide, with about 1.5cm on each side.
- You will need a narrow opening the middle with the filling exposed slightly.
- Place ready-to-cook pide on lined tray, then repeat with remaining dough and filling.
- Cover trays loosely with a tea towel then set aside for 30 minutes to prove.
- Palace pide in preheated oven and bake, swapping trays halfway.
- Cook for 20 minutes and serve immediately when golden brown.
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