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Spinach and feta gözlemeler
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1 tbsp olive oil, plus extra for brushing
4 salad onions, thinly sliced • 450g spinach
2 tsp sumac
200g feta, crumbled
7g instant dried yeast
½ tsp caster sugar
350g plain flour, plus extra for kneading
½ tsp salt
1½ tbsp natural yogurt
2½ tbsp olive oil, plus extra for greasing and frying
1. To make the dough, mix the yeast, sugar, flour and salt in a large bowl. Make a well in the centre and pour in the yogurt, olive oil and 180-200ml lukewarm water; bring together to form a soft dough. Knead on a floured work surface for 8-10 minutes, until you have a smooth dough. Put into an oiled bowl, cover with oiled cling film and leave in a warm place until doubled in size – about 1 hour 30 minutes.
2. For the filling, heat the oil in a large frying pan over a medium-high heat. Add the salad onion and cook, stirring for 1 minute. Tip in the spinach; stir until wilted. Season and drain in a colander. Transfer to a bowl and allow to cool before stirring in the sumac and feta.
3. Divide the dough into 6 balls. On a floured work surface, roll out each ball as thinly as you can into a large circle (about 25cm diameter). Spread a thin layer of filling over one half, leaving a 2cm border, then fold over the other half and press the edges together to seal. Heat a large, non-stick frying pan over a medium heat. Brush one side of the flatbread with a little oil, then cook, oiled-side down, for 3 minutes, until blistered and charred in places. Brush the other side with more oil then flip over, lower the heat and cook for a further 3 minutes. Keep warm while you cook the remaining flatbreads, wiping the pan out each time with kitchen paper. Cut into wedges and serve warm.
This recipe first appeared in Waitrose Food, August 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per gözleme 1766kJ
This recipe was first published in Tue Aug 01 14:52:19 BST 2017.