Stuffed folded flatbread
Mediterranean veg, fresh mint, pistachio & tangy feta
Stuffed folded flatbread
Mediterranean veg, fresh mint, pistachio & tangy feta
“Inspired by the traditional Turkish flatbreads called pide, this is my stripped-back expression that still packs a flavour punch, and gives you a portable lunch or dinner that can be enjoyed hot or cold. ”
Serves 4
Cooks In1 hour
DifficultyNot too tricky
Nutrition per serving
-
Calories 654 33%
-
Fat 17.9g 26%
-
Saturates 6g 30%
-
Sugars 18.6g 21%
-
Salt 1.5g 25%
-
Protein 20g 40%
-
Carbs 104.3g 40%
-
Fibre 11.1g -
Of an adult's reference intake
Tap For Method
Ingredients
- 700g frozen chargrilled Mediterranean veg
- 400g self-raising flour, plus extra for dusting
- 1 bunch of mint (30g)
- 30g shelled unsalted pistachios
- 100g feta cheese
Tap For Method
Tap For Ingredients
Method
Preheat the oven to 200°C. Tip the frozen veg into a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Cook for 15 minutes, or until super-soft and sweet, stirring regularly. Meanwhile, put the flour in a bowl with a small pinch of sea salt, then gradually add 275ml of water, mixing with a fork as you go. Tip on to a flour-dusted surface and knead for a few minutes until smooth, then cover and leave to rest.
When the time’s almost up on the veg, pick and roughly chop the mint leaves. Bash or chop the pistachios until fine, then mix half into the veg along with most of the mint leaves. Crumble in half the feta and season to perfection. Divide the dough into 4 pieces, then roll each one out to roughly 12cm x 16cm. Spoon a quarter of the filling into the middle of each piece of dough, then pinch and crimp the shortest corners together (like in the picture). Transfer to an oiled baking tray and break over the remaining feta. Brush the dough with olive oil and bake for 20 minutes, or until golden and cooked through. Scatter over the remaining mint leaves and pistachios, to serve.
When the time’s almost up on the veg, pick and roughly chop the mint leaves. Bash or chop the pistachios until fine, then mix half into the veg along with most of the mint leaves. Crumble in half the feta and season to perfection. Divide the dough into 4 pieces, then roll each one out to roughly 12cm x 16cm. Spoon a quarter of the filling into the middle of each piece of dough, then pinch and crimp the shortest corners together (like in the picture). Transfer to an oiled baking tray and break over the remaining feta. Brush the dough with olive oil and bake for 20 minutes, or until golden and cooked through. Scatter over the remaining mint leaves and pistachios, to serve.
Related recipes
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited