Warning! This one has a 2 hour pre-prep time.
Ingredients
Pide
Dried yeast (x1 ¼ t or a ~8g sachet)
Caster sugar (x ½ t)
Wholemeal flour (x 1C)
Pinch of salt
Filling
Frozen spinach (1 x 500g bag)
Feta (x 50g)
Haloumi - grated (x 50g)
Chilli flakes - semi or fully dried (x as much as your tongue can handle)
Egg white (x 1)
Lemon juice and rind (x 1)
Mint (x ¼ C loosely packed)
Parsley (x ¼ C loosely packed)
Method
Combine yeast, sugar and ½ C warm water in a small bowl. Leave in a warm place for 5 minutes until frothy. Place ¼ C of flour in a large bowl. Add the yeast mixture and whisk together.
Cover the bowl and leave it in a warm place for an hour.
After the hour, add the rest of the flour and salt, mixing well (use your hands.) Grab the ball of dough and knead it for about 2 mins. Return to the bowl, cover and let it stand in a warm place for another hour.
Preheat the oven to 220ºC in on a normal oven setting (not fan)
Defrost the spinach and squeeze to remove excess water. Chuck it in a bowl with both cheeses, chilli flakes and egg white - mix well.
Split the dough in half and roll out to 2 x rectangles (approx 15 x 30cm). Transfer them to a lined tray. Then, spread the spinach mix all over leaving approx 2cm border all around.
Fold up the borders and pinch together to make the clog / ballet slipper shape.
Bake for approx 20 mins or until smelling good and looking golden.
Mix together the lemon juice, rind, mint and parsley. Serve up pides and pour lemon/herb dressing over.
Alternatives
Want it meaty? Dice up some grilled chicken and throw it in as you mix all the ingredients together.
Want it gluten free? Get some gluten free flour
Want it dairy free? Don’t add the cheeses. Avo on the side will add creaminess though.
H/T
This recipe is adapted from one by the Healthy Food Guide