Spinach, raisin and feta pide

Spinach, raisin and feta pide

By
From
New Middle Eastern Food
Makes
6 pide
Photographer
Mark Roper

Ingredients

Quantity Ingredient
Pide pies
see method for other ingredients

Method

  1. Soak 1/3 cup roughly chopped raisins in a little water for 15 minutes, then drain. Meanwhile, bring a large saucepan of salted water to the boil and blanch 250 g washed spinach leaves in batches. Refresh in cold water, then squeeze firmly to extract any liquid. In a large bowl, mix the spinach and raisins with 1 clove garlic crushed with 1 teaspoon sea salt, 1 finely sliced shallot, 1/2 teaspoon freshly grated nutmeg, 1/2 teaspoon freshly ground black pepper, the finely grated zest of 1/2 lemon, 2 tablespoons extra-virgin olive oil and 120 g roughly crumbled feta. Top the pide pies , then crumble 30 g extra feta and dot this over the open surfaces of the pides. Bake as with Pide pies.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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