Feta and spinach pide

Dont go out for pide when you can make this tasty vegetarian version at home.

To make the pide dough, follow the method for the basic pizza dough (see related recipe) using the quantities above.
To make the filling, place the spinach in a steamer basket over a saucepan of simmering water. Steam for 4 minutes or until just wilted (see microwave tip). Set aside until cool, then use your hands to squeeze out any excess liquid. Finely chop and place in a bowl. Add the feta and egg and mix until well combined. Season with pepper.
Preheat oven to 200°C. Line 2 large (or 3 smaller) baking trays with non-stick baking paper. Divide dough into 6 equal portions. Cover 5 portions with plastic wrap and set aside. Roll out 1 portion of the dough on a lightly floured surface to make an oval shape about 18cm wide and 26cm long. Place one-sixth of the spinach filling down the centre of the dough. Use your fingers to pinch the dough together, about 5cm along each end of the pide, to enclose the filling. Fold back the dough in the centre of the pide, about 1.5cm each side, so that you have a narrow opening in the middle and the filling is exposed. Place the pide on the lined tray. Repeat with remaining dough and filling. Cover trays loosely with a clean tea towel and set aside for 30 minutes to prove.
Place the pide in preheated oven and bake, swapping the trays halfway through cooking, for 20 minutes or until golden brown. Serve immediately.

Source

Olive oil, to grease

375g plain flour

1 tsp dried yeast

1 tsp salt

250ml-300ml lukewarm water

1 tbsp olive oil

Plain flour, extra, to dust

1 large bunch English spinach, stalks trimmed, leaves washed

400g Greek feta, crumbled

4 eggs, lightly whisked

Freshly ground black pepper

Food Storage Container Set