serves / 4

The Daily Examiner - - MEAL PLANNER -


1½ cups bak­ers flour

1 cup ke­fir

1 tsp in­stant dried yeast

½ tsp fine salt

2 tbsp ex­tra-vir­gin olive oil

1 tbsp un­salted but­ter

6 green shal­lots, finely chopped

8 cloves gar­lic, minced

1 bunch sil­ver­beet, chopped

Sea salt flakes and freshly-ground black pep­per

1 cup feta, crum­bled

½ bunch dill, finely chopped

Finely grated zest and juice of 1 le­mon

1. Pre­heat oven to 180C. Com­bine bak­ers flour, ke­fir, yeast and fine salt in the bowl of an elec­tric mixer and beat with the dough hook for 5 min­utes, un­til very smooth. Cover with cling film and set aside for 1 hour, un­til dou­bled in size.

2. Heat the oil and but­ter in a large fry­ing pan and fry the shal­lots and gar­lic for 5 min­utes, then mix in the sil­ver­beet and cook un­til wilted. Trans­fer to a colan­der and set aside to cool. Sea­son with salt and pep­per, then mix in the feta, dill, zest and juice.

3. Di­vide the dough in two, roll each out to a 40cm disc, then place the sil­ver­beet mix­ture in the cen­tres. Fold the doughs over to en­close, then twist to seal. Flip over, then flat­ten to make 20cm squares. Place on a lined bak­ing sheet, make small in­ci­sions in the cen­tre. Stand for 10 min­utes. Bake for 25-30 min­utes, un­til golden and crisp.

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