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Ingredients
DOUGH
Olive oil, to grease
375g (2 1/2 cups) plain flour
1 teaspoon (7g/1 sachet) dried yeast
1 teaspoon salt
250ml-300ml lukewarm water
1 tablespoon olive oil
Plain flour, extra, to dust
FILLING
1 large bunch (about 500g) English spinach, stalks trimmed, leaves washed
400g Greek feta, crumbled
4 eggs, lightly whisked
Freshly ground black pepper
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Methods
Step 1: To make the pide dough, follow the method for the basic pizza dough (see following Basic pizza dough method) using the quantities above.
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Basic pizza dough method
Step 1: Brush a bowl with olive oil to lightly grease. Combine flour, yeast and salt in a separate bowl. Make a well in the centre and add water and oil. Use a wooden spoon, then your hands, to mix until combined and a soft dough forms.
Step 2: Turn the dough onto a lightly floured surface and knead for 3 minutes or until almost smooth. Place the dough in the prepared bowl and turn to coat in the oil. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour to prove or until the dough has doubled in size.
Step 3: Punch down the centre of the dough with your fist. Knead the dough in the bowl for 20-30 seconds or until it is smooth and has returned to its original size.
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Step 2: 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.
Step 3: 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.
Step 4: Place the pide in preheated oven and bake, swapping the trays halfway through cooking, for 20 minutes or until golden brown.
Serve immediately.
SOURCE: http://www.taste.com.au/recipes/13109/feta+and+spinach+pide
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