Spinach, feta and haloumi Turkish pide
Time to make: 1 hr 5 mins , plus standing
( Hands-on time: 45 mins )
(at time of publication)
Nutrition Info.(per serve)
- 1 1/4 teaspoons dried yeast
- 1/2 teaspoon caster sugar
- 1/2 cup high-grade flour
- pinch sea salt flakes (optional)
- 1/2 cup wholemeal spelt flour
- 500g packet frozen spinach, thawed
- 50g reduced-salt feta, crumbled
- 50g haloumi, coarsely grated
- 1/4 teaspoon dried chilli flakes
- 1 egg white
- juice of 1/2 lemon, plus lemon wedges, to serve
- 1/4 cup mint leaves, chopped
- 1/4 cup flat-leaf parsley leaves, chopped
Total fat 9g
Saturated fat 4g
Dietary fibre 10g
1 Combine yeast and sugar in a jug with 1/2 cup of warm water. Stand in a warm place until frothy. Place ¼ cup high-grade flour in a bowl. Whisk in yeast mixture. Cover and stand in a warm place for 1 hour. Stir in salt, oil, spelt flour and remaining high-grade flour. Knead dough on a lightly floured surface until smooth. Place in a bowl. Cover and stand in a warm place for 1 hour.
2 Place 2 baking trays in oven. Preheat oven to 220°C. Squeeze out excess liquid from spinach. Combine spinach, feta, haloumi, chilli and egg white in a bowl.
3 Divide dough in half. Roll each half into a 15cm x 30cm rectangle on a floured sheet of baking paper. Spread spinach and cheese filling across the centre of each piece, leaving a 2cm border. Brush edges with water. Fold over border and press to secure. Fold ends under to form a long oval shape. Transfer pides, on baking paper, to baking trays. Spray with olive oil and bake for 20 minutes, or until lightly golden and cheese is melted.
4 Combine lemon juice with mint and parsley in a small bowl.
5 Cut pide into thick slices and top with herb mixture. Serve with lemon wedges.
Make it gluten free: Use gluten-free flour.
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