Chicken Spinach Pide with FetaMake on Drop
I love this recipe. It first appeared in Nifty But Thrifty which is a great little family meals book if you are seeking more meals and less sweets using your Thermomix. I think this is a common request for me. Once you get a Thermomix you suddenly start making all sorts of sweet stuff, because there are loads of recipes out there for all that. This recipe is simple, feeds an army and great cheap family food, lunch or dinner. Plus leftovers...you can’t do better than that.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 2 Teaspoons tsp dried yeast or 30g fresh
- 300 Grams water
- 500 Grams bread flour
- 2 Teaspoons dried chilli flakes
- 1 Teaspoon Pink Salt Flakes BUY
- 1 Teaspoon Coconut Sugar
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 300 Grams mozzarella, cubed
- 150 Grams parmesan, cubed
- 3 cloves garlic
- 100 Grams tomato paste or as needed
- 4 Tablespoons dried oregano, basil mixed
- 500 Grams Chicken mince
- 200 Grams bag baby spinach leaves or similar
- 1 Punnet cherry tomatoes, halved
- 300 Grams Danish feta, crumbled
Preheat oven with pizza stone on bread setting to 220°C.
Place yeast and water into Thermomix bowl and warm 2 min/37°C/speed 2.
Add flour, chilli flakes, salt, sugar and EVOO and combine 6 sec/speed 6.
Knead 3 min/Interval. Wrap in bread mat and allow to prove for about 15 minutes.
Place mozzarella, parmesan and garlic into Thermomix bowl and blend 10 sec/speed 8.
Scrape down and around blades and repeat.
Divide dough into 2.
Roll each piece out into a long rectangle that is wider in the middle than the ends.
Spread each with half of the tomato paste. Sprinkle with dried herbs.
Spread half of the cheese mixture on each.
Crumble the chicken mince over in large lumps.
Finish with the spinach, tomatoes and feta.
Fold the edges of the pide inwards and over the edges of the fillings, forming a boat with pointy ends.
Cook on the pizza stone 25 minutes. The oven may smoke a little from the heat, but this does add to the flavour in the pide.
This is just one of our Insider recipes. Join us today and start cooking!