- 3 teas yeast
- 480g flour
- 20g olive oil
- 300mls water
- 1 teas salt
- 300g baby spinach leaves
- 100g feta cheese
- 250g beef mince
- 1 onion, peeled and quartered
- 3 garlic cloves, peeled
- 10g olive oil
- 2 teas ground cumin
- 1 teas paprika
- 1/2 teas cayenne pepper
- 45g tomato paste
- 1 tmx measuring cup of water
- 1 tabs stock paste (slightly less if your stock is really salty)
- Pepper, to taste
- Place all of the dough ingredients into bowl. Blitz on speed 7 for 15 secs to mix. Lock lid and interval speed for 6 minutes. Remove from tmx bowl and place into an oiled bowl, cover with cling wrap and place somewhere warm whilst preparing the remaining ingredients. This needs to double in size.
- Add spinach and feta into bowl. Blitz in speed 5 until desired consistency is achieved. I like it to be quite chunky still but well combined. Remove, put into a bowl and place into fridge.
- Wash tmx bowl out.
- Place garlic and onion into tmx bowl. Blitz on speed 7 until fine. Scrape down.
- Add spices and oil.
- Cook at 100 degrees for 4 minutes on speed 2.
- Add mince, pepper, water and pastes.
- Cook at 100 degrees for 12 minutes on reverse, speed 1.
- Split your risen dough into 4 balls. I work with one portion at a time.
- Roll dough out. You want it to be about 1/2cm in thickness.
- Top one half with 1/4 spinach mix and 1/4 mince. Fold the unfilled half over and press the edges together to secure.
- Place into a frying pan on medium heat. It should take 2-3 minutes on the first side and about 1 minute on the other.
- Repeat until you have four.
- Serve with salad and lemon wedges.
- Lemon is essential. Fresh is best.
- If you are worried about working with soft dough and hot mince you can cook the mince first and cool in the fridge then make the rest of the components.
- Lamb mince is used traditionally.
- You can use just the spinach filling for a vegetarian option.