Fig and feta pide

Honey and co's fig and feta pide (Patricia Niven/PA)Honey and co's fig and feta pide (Patricia Niven/PA)

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Nutrition Facts

Fig and feta pide

Amount Per Serving

Calories 375 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 4g25%

Cholesterol 19mg6%

Sodium 617mg27%

Potassium 294mg8%

Carbohydrates 57g19%

Fiber 4g17%

Sugar 15g17%

Protein 10g20%

Vitamin A 190IU4%

Vitamin C 2mg2%

Calcium 153mg15%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

A sweet-savoury snack

Prep Time30

Cook Time12

Proofing Time1

Total Time1 42

Course: Snack

Cuisine: Middle Eastern

Servings:

Calories: 375kcal

Author: Honey & Co

Equipment

Large mixing bowl
Small dish
Small bowl

Ingredients

For the dough

300 g flour
1 tsp sugar
1 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp nigella seeds
a pinch of cayenne pepper
15 g dried active yeast
1 tsp honey
150 g yogurt

For the filling

100 g feta
50 g yogurt
1/2 tsp dried oregano
1/2 tsp sumac (you could substitute with zest of 1 lemon)

For the toppings

1 green chilli
3 tbsp olive oil
8 figs
1 small bag of washed baby spinach
salt
freshly ground black pepper
a few sprigs of fresh thyme or a pinch of dried oregano

Method

Place the flour, sugar, salt, black pepper, nigella seeds and cayenne pepper in a large mixing bowl. Dissolve the yeast in 100ml of water and stir in the honey, then add this, along with the yogurt, to the dry ingredients. Knead together to form a nice, supple dough (you can use a mixer with a dough hook if you wish, but it is really easy to mix by hand). Cover the bowl with a cloth or cling film, set in a warm place and allow the dough to double in size. It will take about one hour in a warm room, slightly longer if it’s cold.
Make the filling by crumbling the feta into a small bowl and mixing with the yogurt, oregano and sumac to create a paste.
For the topping, slice the green chilli into rounds, place in a small dish and cover with the olive oil. Cut the figs into four to five slices.
Once the dough has proved, divide it into six evenly-sized lumps. Roughly stretch each piece into an oval boat-shape measuring around 20cm long and 8cm wide. Put a tablespoon of the feta filling on each, spreading it over the centre. Add a handful of baby spinach, then slices of fig. Top with the chilli slices and the oil, using it all up. Season with salt and pepper, and sprinkle with some leaves from the sprigs of thyme or dried oregano.
Pinch the sides of the dough up around the edges, then pinch each end of the oval into a point to create a pide boat. Leave to prove again and, while you are waiting, heat your oven to 220°C/200°C fan/425°F/ gas mark 7. By the time the oven is up to temperature, the boats will be ready to pop in. Bake for 10–12 minutes until beautifully golden. Serve warm.

Nutrition