Spinach, feta and haloumi Turkish pide
- 1 ¼ teaspoons dried yeast
- ½ teaspoon caster sugar
- ½ cup high-grade flour
- pinch sea salt flakes (optional)
- ½ cup wholemeal spelt flour
- 500g packet frozen spinach, thawed
- 50g reduced-salt feta, crumbled
- 50g haloumi, coarsely grated
- ¼ teaspoon dried chilli flakes
- 1 egg white
- juice of ½ lemon, plus lemon wedges, to serve
- ¼ cup mint leaves, chopped
- ¼ cup flat-leaf parsley leaves, chopped
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.
Nutrition Info (per serve)
Total fat 9g
Saturated fat 4g
Dietary fibre 10g
Make it gluten free: Use gluten-free flour.
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