Spinach, raisin and fetta pide pies

Spinach, raisin and fetta pide pies

Lisa Cohen and William Meppem

Spinach and fetta is a classic combination, but the addition of raisins adds a sweet dimension that I love.


Quantity Ingredient
1 quantity Pide
1/3 cup raisins, roughly chopped
250g 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
1/2 lemon, finely zested
2 tablespoons extra-virgin olive oil
150g fetta, roughly crumbled
1 free-range egg yolk
50ml milk


  1. Cut the dough into six even portions and leave, covered, to rest for 30 minutes.
  2. 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.
  3. When ready to bake the pide, preheat the oven to its highest setting with two pizza stones or oiled baking sheets in it.
  4. To make the topping, crush the garlic with the salt and mix with the raisins, spinach, shallot, spices, zest, oil and all but 30 g of the fetta in a large bowl.
  5. Roll each portion of dough on a lightly floured work surface to form a long rectangle, around 35 x 10 cm. Scatter a sixth of the topping down the pide, leaving a 2 cm 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 fetta. Bake in batches, two at a time – carefully transfer the pides to the hot stones or trays and bake for 7 minutes. Eat hot from the oven.
Middle Eastern
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