Spinach & chilli bean pide
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 with leftovers
Skip to ingredients
- 200g self-raising flourplus extra for dusting
- 200g low-fat natural yogurt
- 1 tbsp vegetable oil
- 1 red onionchopped
- 2 garlic clovesfinely sliced
- 1 tsp cumin seeds
- 400g can mixed beans in chilli sauce
- 80g spinach
- 50g feta
- 10g parsleyroughly chopped
- green saladto serve
Nutrition: Per serving
- kcal782
- fat15g
- saturates5g
- carbs123g
- sugars21g
- fibre13ghigh
- protein31g
- salt3.1g
Method
step 1
Sieve the flour into a large bowl and whisk in a large pinch of salt. Make a well in the centre of the flour and pour in the yogurt. Stir to form a dough, then turn out onto a floured work surface and knead until smooth. Cover and leave to rest while you make the filling.
step 2
Heat the oil in a large frying pan over a medium heat. Add the red onion, cook for 8-10 mins until beginning to soften, then add the garlic and cumin seeds. Cook for 2 mins until fragrant, then add the beans. Cook for 5 mins to reduce the sauce, then wilt in the spinach. Remove from the heat and set aside.
step 3
Split the dough into four 100g balls, then roll out on a lightly floured surface into rough oval shapes around 15cm long. Fold in the edges and seal tightly to make a border for each pide.
step 4
Heat a large frying pan over a high heat. Cook the pides for 2-3 mins on each side until golden. Transfer to a baking tray and top with the bean mixture, then crumble over the feta.
step 5
Heat the grill to high. Grill for 4-5 mins, until golden, cooked through and bubbling. Sprinkle over the parsley and serve with a green salad, if you like.
