Chicken, Spinach And Feta Pide Recipe

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 Try this classic Turkish dish of chicken Chicken, spinach and feta pide recipe
Chicken, spinach and feta pide

Try this classic Turkish dish of chicken, spinach and feta wrapped in a delicious golden-brown pastry.

To Prep 1:40
To Cook 0:40


250ml (1 cup) milk
60g butter, chopped
1 1/2 tablespoons caster sugar
125ml (1/2 cup) warm water
2 teaspoons (7g/1 sachet) dried yeast
675g (4 1/2 cups) plain flour
2 teaspoons salt
1 egg yolk
1 tablespoon water
Lemon wedges, to serve

Chicken and spinach filling

1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1kg chicken mince
1 tablespoon tomato paste
1 tablespoon sweet paprika
2 tablespoons dried oregano leaves
400g can diced tomatoes
200g baby spinach leaves
200g Lemnos Full Cream Fetta, crumbled


Step 1
To make the chicken and spinach filling, heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the chicken mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the tomato paste, paprika and oregano; cook, stirring, for 1 minute or until aromatic. Add the tomatoes and cook, stirring occasionally, for 10 minutes or until sauce thickens slightly. Remove from heat. Add the spinach and toss until spinach wilts. Taste and season with salt and pepper. Set aside to cool.

Step 2
Meanwhile, to make the dough, combine the milk and butter in small saucepan over low heat. Cook, stirring, for 3 minutes or until butter melts and mixture is lukewarm. Remove from heat.

Step 3
Combine the sugar, water and yeast in a small bowl. Set aside for 3 minutes or until foaming.

Step 4
Combine the milk mixture and yeast mixture in a large bowl. Add the flour and salt and stir to form a dough. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Shape into a ball and place in a bowl. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

Step 5
Preheat panggangan to 200C. Lightly grease 2 baking trays with oil. Use your fist to knock back the dough. Divide into eight even portions. Roll a dough portion out to a 15 x 25cm oval. Place one-eighth of the chicken mixture over the dough, leaving a 2cm boarder. Sprinkle with feta. Combine the egg yolk and water in a small bowl. Brush egg wash around the boarder. Pull dough up and fold over to partially cover the filling. Pleat the edge. Brush with egg wash and place on the lined tray. Repeat with remaining dough, chicken mixture and feta.

Step 6
Bake in preheated oven, swapping trays halfway through cooking, for 20 minutes or until golden brown and cooked through. Serve with lemon wedges.


Energy 3112kJ
Fat saturated 11.20g
Fat Total 24.90g
Carbohydrate sugars 7.80g
Carbohydrate Total 76.20g
Dietary Fibre 5.00g
Protein 51.90g
Cholesterol 179.00mg
Sodium 1158.00mg

All nutrition values are per serve. – February 2014

Photography by Craig Wall

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