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WHAT YOU NEED:

- 225g (1 1/2 cups) high-grade plain flour
- 2 Tsp (7g/1 sachet) dried yeast
- 1/2 Tsp sugar
- Pinch of salt
- 185ml (3/4 cup) warm water
- 1 Tbs olive oil
- 2 cups spinach
- 2 cups cubed pumpkin
- 1 container light ricotta cheese
- Thyme
- Rosemary
- 1/2 cup finely shredded fresh mint
-1 Tbs finely grated lemon rind
- Greek-style yoghurt, to serve
- Lemon zester
- Baking paper
- Baking tray

WHAT TO DO:

1. Firstly you need to make your dough.

STEPS:
- Combine flour, yeast, sugar and salt in a bowl.
- Make a well in the centre and add water and oil.
- Mix until combined and a soft dough forms.
- Let it rise for approx an hour in a warm place.

2. Then you need knead your dough for about 5 mins or until the dough is smooth.
3. Now to make the filling…
- Chop up the pumpkin into cubes and boil it until soft but not falling apart. Boil the broccoli and cauliflower as well.
- Combine boiled pumpkin cubes, ricotta cheese and spinach in a bowl to make a filling – add thyme and rosemary.
- Make an oval shape out of a portion of the dough (roll it out)
- Spoon 250g (1 cup) of filling down the centre, leaving a 2cm border at each end.
- Fold in the sides to enclose filling slightly, leaving an opening down the centre.
- Pinch sides of dough and fold over ends to seal. Place on prepared tray.

Bake in oven for 15 minutes or until golden brown and crisp. To make the garnish, add to a ramekin of unsweetened yoghurt some fresh shredded mint and a sprinkle of lemon rind and serve. Yum!

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