Pide pockets (lactose free)

Ingredients

• 300 g Feta, lactose free, crumbled
• 300 g Spinach, chopped
• 3 pcs Eggs, whole
• 280 g All purpose flour
• 10 g Active yeast
• 170 ml Water
• 1 tbsp Olive oil
• 1 tsp Salt, fresh ground
• 1/4 tsp Black pepper, fresh ground

Method

1. Prepare the dough; in a bowl, whisk together the flour, yeast, and salt. Make a well in the centre then pour in olive oil and water.
2. Stir with fork and once incorporated, start to knead with hands. Transfer the dough onto floured surface and knead for 5 minutes. Place back in the bowl, cover with clean foil, then place in warm room until doubled in size.
3. To make the filling, place the spinach in a steamer basket over a saucepan of simmering water. Steam for 4 minutes or until just wilted. Set aside until cool, then use your hands to squeeze out any excess liquid. Finely chop then place in a bowl.
4. Add the crumbled feta and eggs; mix until well-combined. Season with pepper.
5. Preheat oven to 200°C and line 2 large baking trays with baking paper.
6. Divide dough into 4 equal portions.
7. Roll each portion of the dough on a lightly floured surface to make an oval shape about 18cm wide and 26cm long.
8. Place 1/4 of the spinach filling down the centre of the dough.
9. Use your fingers to pinch the dough together, about 5cm along each end of the pide, to enclose the filling. Fold back the dough in the centre of the pide, about 1.5cm each side, so that you have a narrow opening in the middle and the filling is exposed.
10. Place the pide on the lined tray. Repeat with remaining dough and filling. Cover trays loosely with a clean tea towel then set aside for 30 minutes to rise.
11. Place the pide in preheated oven and bake, swapping the trays halfway through cooking, for 20 minutes or until golden brown. Serve immediately.