* Exported from MasterCook *
Turkish Spinach, Raisin and Feta Pide Pies
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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1 Turkish Flat Bread Pide dough
1/3 cup raisins -- roughly chopped
9 ounces baby spinach leaves -- washed
1 garlic clove
1 teaspoon sea salt
1 shallot -- finely sliced
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
finely grated zest of 1/2 lemon
2 tablespoons extra-virgin olive oil
1/3 pound feta -- roughly crumbled
1 free-range egg yolk
3 tablespoons milk
Cut the dough into six even portions and leave, covered, to rest for 30 minutes.
Soak the raisins in a little water for 15 minutes, then drain. Meanwhile, bring a large saucepan of salted water to the boil and blanch the spinach in batches. Refresh in cold water, then squeeze firmly to extract any liquid.
When ready to bake the pide, preheat the oven to its highest setting with two pizza stones or oiled cookie sheets in it.
To make the topping, crush the garlic with the salt and mix with the raisins, spinach, shallot, spices, zest, oil and all but 1 ounce of the feta in a large bowl.
Roll each portion of the dough on a lightly floured work surface to form a long rectangle, around 14x4-inches. Scatter a sixth of the topping down the pide, leaving a 3/4-inch border. Quickly fold up the two long sides of the dough, bringing them up and over the topping, but without meeting in the middle. Squeeze the sides together at each end, twisting slightly, so that the pide looks like a long canoe. Mix the egg yolk and milk to make an egg wash, then brush the dough with a little of this. Dot the open surface of each pide with some reserved feta. Bake in batches, two at a time - carefully transfer the pides to the hot pizza stones or cookie sheets and bake for 7 minutes. Eat hot from the oven.
Makes 6 pies.
AuthorNote: Spinach and feta is a classic combination, but the addition of raisins add a sweet dimension that I love.
Cuisine:
"Turkish"
Source:
"Turquoise: A Chef's Travels in Turkey by Greg and Lucy Malouf, 2009"
S(Formatted by Chupa Babi):
"Jan 2010"
Yield:
"6 pies"
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Per Serving (excluding unknown items): 248 Calories; 14g Fat (50.8% calories from fat); 8g Protein; 23g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 722mg Sodium. Exchanges: 1 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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