Chicken Spinach Pide with Feta

by

Tenina Holder

Posted March 10, 2021 (Last updated January 12, 2022)

Serves

8

Total Time

1hrs 2mins

Calories

686

This flat bread will serve loads of people with leftovers for lunch for days!! It is really delicious and you can change out the chicken with no issue.

recipe-image
    Ingredients

  • Mozzarella cheese icon
    Mozzarella cheese300 gcubed
  • Parmesan cheese icon
    Parmesan cheese150 gcubed
  • Cherry tomatoes icon
    Cherry tomatoes300 ghalved
  • Feta cheese icon
    Feta cheese300 gcrumbled
  • Dried yeast icon
    Dried yeast2 teaspoons
  • Water icon
    Water300 g
  • Bread flour icon
    Bread flour500 g
  • Chili flakes icon
    Chili flakes2 teaspoons
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 teaspoon
  • Coconut sugar icon
    Coconut sugar1 teaspoon
  • Extra virgin olive oil icon
    Extra virgin olive oil20 g
  • Garlic clove icon
    Garlic clove3
  • Tomato paste icon
    Tomato paste100 g
  • Dried oregano icon
    Dried oregano2 tablespoons
  • Dried basil icon
    Dried basil2 tablespoons
  • Ground chicken icon
    Ground chicken500 g
  • Baby spinach icon
    Baby spinach200 g
    Method

  • 1. Preheat oven with pizza stone on bread setting to 220°C
  • 2. Add dried yeast and water to the TM bowl
  • 3. Warm - 2 min/37°C/speed 2
  • 4. Then add bread flour, chili flakes, pink Himalayan salt flakes, coconut sugar and extra virgin olive oil to the TM bowl
  • 5. Mix with MC on - 6 sec, speed 6
  • 6. Knead - 3 min, dough
  • 7. Wrap in bread mat and allow to prove for about 15 minutes
  • 8. Add mozzarella cheese, parmesan cheese and garlic clove to the TM bowl
  • 9. Blend with MC on - 10 sec, speed 8
  • 10. Scrape down sides of TM5 bowl
  • 11. Blend - 10 sec, speed 8
  • 12. Scrape down sides of TM5 bowl
  • 13. Divide dough into 2
  • 14. Roll each piece out into a long rectangle that is wider in the middle than the ends
  • 15. Spread each with half of the tomato paste
  • 16. Sprinkle with dried herbs
  • 17. Spread half of the cheese mixture on each
  • 18. Crumble the chicken mince over in large lumps
  • 19. Finish with the spinach, tomatoes and feta
  • 20. Fold the edges of the pide inwards and over the edges of the fillings, forming a boat with pointy ends
  • 21. Cook on the pizza stone 25 minutes
  • 22. Serve hot

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