The Weekend Australian - Magazine - - LIFE -

Pide is a Turk­ish ver­sion of a pizza. It’s boat-shaped rather than round, and with a thin crust. This ver­sion, adapted from chef John Gre­gory-Smith, has spinach and feta. I use half the dough recipe to make four, freez­ing the rest for later. For the dough 7g sa­chet fast-ac­tion dried yeast 1 tea­spoon caster sugar 300g white-bread flour, plus

ex­tra for dust­ing 2 ta­ble­spoons olive oil, plus ex­tra

for greas­ing For the top­ping 1 ta­ble­spoon olive oil 1 onion, finely chopped 250g baby spinach ½ tea­spoon ground cumin ½ tea­spoon freshly ground

black pep­per 250g feta cheese, crum­bled Put the yeast and sugar in jug and add 2 ta­ble­spoons of luke­warm wa­ter. Stir and set aside for a few min­utes un­til the mix­ture be­gins to froth. Sift the flour and 2 tea­spoons salt into a mix­ing bowl. Pour in yeast mix­ture, 100ml tepid wa­ter and olive oil. Mix with your hands un­til the dough sticks to­gether. If needed, add ex­tra wa­ter to help the dough com­bine. On a floured board, knead dough for 5-6 min­utes un­til shiny and stretchy. Place in an oiled mix­ing bowl, cover with plas­tic wrap and leave for 30 min­utes to al­low it to rise.

Pre­heat the oven to 220°C (fan) and line two bak­ing sheets with bak­ing pa­per. Halve the dough, putting one batch aside to use later. Cut the dough into four equal pieces and shape each into an oval. Dust with flour and roll out into a large boat shape. The dough should be very thin. Prick the dough all over with a fork and place on pre­pared bak­ing sheets.

Heat oil in a frying pan over high heat. Add onion and fry for 3-4 min­utes un­til golden. Add spinach and fry for 2-3 min­utes un­til wilted. Add cumin, pep­per and a pinch of salt. Mix well, re­move from the heat and leave to cool for a few min­utes. Squeeze out ex­cess liq­uid.

Spoon spinach over of each pide, leav­ing a 2cm border. Scat­ter over the feta. Fold in the edges to make a 1cm border. Us­ing your thumb and fore­fin­ger, squeeze the pas­try border to­gether so that it crimps and stands up a lit­tle. Do this all the way around and squeeze the two ends to­gether. You should end up with a boat shape.

Bake for 8-10 min­utes, or un­til the two pointy edges have curled up slightly and the sides are golden. Serve im­me­di­ately. Makes 4

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