2 c plain flour
2 C wholemeal flour
1 1/2 C water
1/2 C olive oil
2 C silverbeat, chopped roughly
1/2 C parsley, chopped
1/2 C mint, chopped
200 g feta,crumbled
250 g ricotta,
1 C spring onions, thinly sliced
1/2 red onion, chopped
Pepper, to taste
Squeeze lime or lemon juice, to serve
Mix dough ingredients together and knead for 10 minutes. Refrigerate for at least 1 hour.
Mix filling ingredients together.
Roll out dough to about 30 cm x 20 cm and 2 - 4 mm thick.
Leaving a margin around the edge, pour on filling to one half of the pastry.Fold over remaining pastry, seal the edges and fry in a cast iron skillet or on the barbecue until golden on one side. Flip and repeat. Squeeze over lemon or lime juice, cut into wedges and serve immediately with a meze plate, tabouli or salad.
Recipe from Pete Bufo
Image from foodie-central