Tuesday, April 3, 2012


Serves 6 or 7

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
Pinch nutmeg
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

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