Pide with spinach and feta

450 g white flour

1 tsp sugar

¼ cube of yeast (about 10 g)

crumbled

100 ml milk

100 ml water

50 g natural yogurt

40 ml olive oil

2 tsp salt (about 10 g)

250 g leaf spinach

coarsely chopped

150 g leeks

halved lengthways, cut into fine strips

2 tbsp olive oil

1 tsp paprika powder (e.g. pul biber)

½ tsp salt

200 g feta

crumbled

Some white flour

Some olive oil

1 tbsp black sesame seeds or black cumin

Combine the flour and sugar in the food processor bowl. Mix in the yeast. Pour in the milk and water and knead with the dough hook for about 5 minutes. Add the yogurt, olive oil and salt and continue kneading for about 5 minutes until the dough is smooth and pulls away from the side of the bowl. Place the dough in a lightly oiled bowl, cover and leave to rise at room temperature for about 1 hour.

Put the spinach and all the ingredients up to and including the salt in a bowl, mix together by hand and then knead lightly. Mix in the feta.

Put the pizza steel into the cold cooking space and preheat to 280 °C using the PizzaPlus mode. Divide the dough into four portions. Roll out a portion of dough on a lightly floured work surface into an oval about 30 cm long. Spread ¼ of the filling onto it, leaving about a 2 cm border all around the edge. Fold the sides over and twist the ends. Brush the sides with olive oil and sprinkle with sesame seeds. Dust the pizza peel with flour and use it to transfer the pide onto the hot pizza steel in the cooking space. Bake the pide for about 5 minutes until crispy. Repeat the same procedure with the other portions of dough.

Action

(Pre-)heat cooking space to 280 °C with PizzaPlus

Put the pastry in

PizzaPlus 280 °C for 5 Mins