Lamb, spinach & feta pide
Photography by Sue FerrisSavour the flavours of Turkey in this pide that encases spiced lamb and creamy feta.
Preparation Time
30 - 150 minutes
Cooking Time
40 minutes
Serves 4
Ingredients
375g (2 1/2 cups) plain flour
2 tsp (7g/1 sachet) dried yeast
1 tsp salt
250ml (1 cup) lukewarm water
Olive oil, to grease
1 egg, lightly whisked
Filling
1 tbs olive oil
1 brown onion, finely chopped
2 tsp Middle Eastern spice mix
350g lamb mince
1 large bunch English spinach, stems trimmed, washed, dried, finely shredded
150g Greek feta, crumbled
2 eggs, lightly whisked
Method
Combine the flour, yeast and salt in a bowl. Add water and mix until a soft dough forms, adding 1-2 tablespoons extra water if necessary. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a large bowl with oil to lightly grease. Place the dough in the bowl. Cover with plastic wrap and set aside in a warm, draught-free place for 1 1/2 hours or until doubled in size.
Meanwhile, to make the filling, heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 6 minutes or until the onion softens. Add the spice mix and cook, stirring, for 1 minute or until aromatic. Add the mince and increase heat to medium-high. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the spinach and cook, tossing, for 1 minute or until the spinach just wilts. Stir in the feta. Set aside to cool completely. Add the egg and stir until well combined.
Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper.
Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead until smooth. Divide into 4 equal portions. Roll out 1 portion on a lightly floured surface to make an oval shape about 16cm wide and 26cm long. Spoon one-quarter of the filling along the centre. Fold in the sides to enclose filling slightly, leaving an opening along the centre. Use your fingers to pinch dough together, about 5cm along each end of the pide, leaving the filling exposed in the centre. Place the pide on the lined tray. Repeat with the remaining dough portions and filling. Cover loosely with a clean tea towel and set aside for 30 minutes to prove.
Brush pides with egg. Bake in oven, swapping trays halfway during cooking, for 20-25 minutes or until golden.
Tip: Make the filling up to 1 day ahead. Store in an airtight container in the fridge.
To freeze: At the end of step 5, transfer the pides to a wire rack to cool completely. Once cool, wrap individually in 1 layer of plastic wrap and 1 layer of foil. Label, date and freeze for up to 3 months.
To thaw and reheat: Thaw pides in the fridge for 6-8 hours. Preheat oven to 190°C. Unwrap the pides and discard the plastic wrap. Re-wrap in foil and place on a baking tray. Reheat in oven for 20 minutes or until heated through.
Good Taste - April 2008
Recipe by Alison Roberts
