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Silverbeet and feta pide
Silverbeet and feta pide
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Prep Time:
40 minutes
Cook Time:
90 minutes
Total Time:
130 minutes
Indulge in a mouthwatering Turkish-inspired dish.
Ingredients:
  • 250ml (1 cup) milk
  • 60g butter, chopped
  • 30.00 gm caster sugar
  • 7g sachet dried yeast
  • 675g (4 1/2 cups) plain flour
  • 300g (2 cups) kashkaval cheese, grated
  • 600g silverbeet
  • 50.00 ml extra virgin olive
  • 2 garlic cloves, finely chopped
  • 60g (1/2 cup) sultanas
  • 600g English spinach
  • 200g feta, crumbled
Instructions:
  • Prepare the filling by trimming 6cm from the stems of silverbeet and finely chopping the stems, then roughly chopping the leaves. Sauté a large onion and garlic cloves in extra virgin olive oil over medium heat until softened, about 5 minutes. Add sultanas and silverbeet stems, cover, and cook for 10 minutes until soft. Trim 3cm from the stems of English spinach, discard, and roughly chop both stems and leaves. Add to the pan with silverbeet leaves, cover, and cook for 3 minutes until spinach is wilted. Season with salt and pepper, then cool, drain excess liquid, and stir in crumbled feta.
  • In a small saucepan, gently warm milk and butter over low heat for about 3 minutes until butter melts and mixture reaches lukewarm temperature. Then, set it aside.
  • In a small bowl, mix sugar with 125ml (1/2 cup) lukewarm water, then sprinkle yeast over the mixture. Let it sit for 8 minutes or until foamy.
  • In a big bowl, mix together the milk and yeast. Add flour and 2 teaspoons of salt and stir until a dough forms. Transfer the dough onto a lightly floured surface and knead for about 6 minutes, until smooth and elastic. Shape the dough into a ball, place it in a bowl coated with oil, cover it with plastic wrap, and let it rise in a warm place for 1 hour, until doubled in size.
  • Prepare a luscious egg wash for the pide by vigorously whisking together the egg yolk and 1 1/2 tablespoons of water. Once combined, set it aside for later use.
  • - Preheat oven to 200C and lightly grease 2 large oven trays. - On a lightly floured work surface, divide the dough into 8 portions. - Roll out one portion into a 16cm x 25cm oval shape. - Place 1/4 cup of cheese in the center and add one-eighth of the filling, leaving a 2.5cm border. - Brush the border with egg wash, fold the dough over to cover the filling, and pleat the edges firmly. - Brush the dough with egg wash and transfer to the prepared trays. - Bake for 20 minutes, or until golden brown, swapping trays halfway through baking.
  • Enjoy immediately either sliced or whole.

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