adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken, spinach and feta pide
0 Likes
Prep Time:
100 minutes
Cook Time:
40 minutes
Total Time:
140 minutes
Indulge in a savory Turkish chicken, spinach, and feta pastry delight.
Ingredients:
  • 250ml (1 cup) milk
  • 60g butter, chopped
  • 125ml (1/2 cup) warm water
  • 2 tsp (7g/1 sachet) dried yeast
  • 675g (4 1/2 cups) plain flour
  • 4.80 gm salt
  • 1 egg yolk
  • 20.00 gm water
  • Lemon wedges, to serve
  • 1 brown onion, finely chopped
  • 1kg chicken mince
  • 22.20 gm tomato paste
  • 10.00 gm sweet paprika
  • 40.00 ml dried oregano leaves
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 200g baby spinach leaves
  • 200g feta, crumbled
Instructions:
  • To prepare the chicken and spinach filling, heat oil in a large frying pan over medium-high heat. Sauté onion and garlic for 5 minutes until onion softens. Add chicken mince and cook for 5 minutes until it changes color. Stir in tomato paste, paprika, and oregano; cook for 1 minute until fragrant. Mix in tomatoes and simmer for 10 minutes until sauce thickens slightly. Remove from heat, add spinach and stir until wilted. Season with salt and pepper, then let it cool.
  • In a small saucepan over low heat, gently mix the milk and butter together. Stir continuously for 3 minutes until the butter is melted and the mixture is just warm. Take off the heat.
  • In a small bowl, mix together the sugar, water, and yeast. Let it sit for 3 minutes until it starts to foam.
  • In a large bowl, merge the milk and yeast mixtures. Add flour and salt, stir well until a dough forms. Transfer to a lightly floured surface, knead for 10 minutes until smooth and elastic. Shape into a ball, place in a bowl, cover with plastic wrap, and let it rise in a warm, draft-free spot for 1 hour until doubled in size.
  • Preheat oven to 200C and grease 2 baking trays. Knock back the dough and divide it into 8 portions. Roll out a portion to a 15 x 25cm oval. Spread chicken mixture, leaving a 2cm border. Top with feta. Mix egg yolk and water, brush border, fold dough over filling, pleat the edge, brush with egg wash. Place on tray. Repeat with remaining ingredients.
  • Place the dish in a preheated oven, rotating the trays halfway through, and bake for 20 minutes or until the dish is golden brown and fully cooked. Serve with lemon wedges.

Similar Recipes