- *** DOUGH ***
- 2 ½ cups plain flour
- 2 teaspoons (7g/1 sachet) dried yeast
- 1 teaspoon salt
- 1 cup lukewarm water
- olive oil, to grease
- 1 egg, lightly whisked
- *** FILLING ***
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 2 teaspoon Middle Eastern spice mix
- 350 grams lamb mince
- 1 large bunch english spinach, stems trimmed, washed, dried and finely shredded
- 150 grams greek feta, crumbled
- 2 eggs, lightly whisked
1. Combine the flour, yeast and salt in a bowl. Add water and mix until a soft dough forms, adding 1-2 tablespoons of extra water if necessary. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a large bowl with oil to lightly grease. Cover with plastic wrap and set aside in a warm draught-free place for 1.5 hours or until doubled in size.
2. Meanwhile to make the filling, heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 6 minutes or until the onion softens. Add the spice mix and cook, stirring, for one minute or until aromatic. Add the mince and increase heat to medium high. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the spinach and cook, tossing for 1 minute or until the spinach just wilts. Stir in the feta. Set aside to cool completely. Add the egg and stir until well combined.
3. Preheat over to 200ºC. Line 2 baking trays with non stick baking paper.
4. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead until smooth. Divide into 4 equal portions. Roll out one portion onto a lightly floured surface to make an oval shape about 16 cm wide and 26 cm long. Spoon one quarter of the filling along the centre. Fold each of the sides to enclose filling slightly, leaving an opening along the centre. Use your fingers to pinch dough together, about 5 cm along each end of the pide, leaving the filling exposed in the centre. Place on the lined tray and repeat with the remaining portions and filling. Cover loosely with a clean tea towel adn set aside for 30 minutes to prove.
5. Brush pides with egg. Bake in oven, swapping trays halfway during cooking, for 20-25 minutes or until golden.
I'm not sure why, but the egg rose to the top of the mince mixture when it was baked. I wonder if next time I could use only 1 egg instead of 2.