sweet and savoury

FIG AND FETA PIE

INGREDIENTS: (Makes 6) For the dough: 300g flour, 1tsp sugar, 1tsp salt, ½tsp freshly ground black pepper, 1tbsp nigella seeds, a pinch of cayenne pepper, 15g dried active yeast, 1tsp honey, 150g yoghurt For the filling: 100g feta, 50g yoghurt, ½tsp dried oregano, ½tsp sumac (you could substitute with zest of 1 lemon) For the toppings: 1 green chilli, 3tbsp olive oil, 6-8 figs (depending on size), 1 small bag of washed baby spinach, salt and freshly ground black pepper, a few sprigs of fresh thyme or a pinch of dried oregano

METHOD:

1. Place the flour, sugar, salt, black pepper, nigella seeds and cayenne pepper in a large mixing bowl. Dissolve the yeast in 100ml of water and stir in the honey, then add this, along with the yoghurt, to the dry ingredients. Knead together to form a nice, supple dough. Cover the bowl with a cloth or cling film, set in a warm place and allow the dough to double in size. It will take about one hour in a warm room, slightly longer if it’s cold.

2. Make the filling by crumbling the feta into a small bowl and mixing with the yogurt, oregano and sumac to create a paste.

3. For the topping, slice the green chilli into rounds, place in a small dish and cover with the olive oil. Cut the figs into four to five slices.

4. Once the dough has proved, divide it into six evenly-sized lumps. Roughly stretch each piece into an oval boat-shape measuring around 20cm long and 8cm wide. Put a tablespoon of the feta filling on each, spreading it over the centre. Add a handful of baby spinach, then slices of fig. Top with the chilli slices and the oil, using it all up. Season with salt and pepper, and sprinkle with some leaves from the sprigs of thyme or dried oregano.

5. Pinch the sides of the dough up around the edges, then pinch each end of the oval into a point to create a pide boat. Leave to prove again and, while you are waiting, heat your oven to 220 degrees C/200 degrees C fan/425 degrees F/ gas mark 7. By the time the oven is up to temperature, the boats will be ready to pop in. Bake for 10-12 minutes until beautifully golden. Serve warm.