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Author Notes: This is far less involved than it seems, and I urge you to give it a go! —Eat This My Friend | Jade O'Donahoo
for the dough
- 2 cups plain flour
- 200 grams plain natural yoghurt
- pinch salt
- 2 tablespoons olive oil
for the filling
- 75 grams baby spinach leaves
- 150 grams feta, crumbled
- 2 spring onions, thinly sliced
- 2 tablespoons pine nuts
- lemon wedges, for serving
- 2 tablespoons olive oil, for frying
- To make the dough, place the yoghurt in a mixing bowl of and electric mixer, with a pinch of salt. Using the dough hook, mix while gradually adding the flour with motor running. Keep mixing slowly for a few minutes, until a nice ball of dough comes together. Add the olive oil and mix for a few more minutes, or drop it on the bench and knead by hand. You should have a not too sticky ball of dough. Some flour is thirstier than others, so feel free to adjust as necessary, with an extra spoonful of yoghurt, or flour. Leave to rest covered, for 30 minutes.
- Scatter a tiny handful of flour onto a workbench, divide the dough into 4 separate balls, and shape them into rough rectangles. With a rolling pin, roll these into thin (just a few millimetres) rectangular sheets.
- Scatter the filling ingredients equally over one half of the sheets of dough. Once finished, fold other half of the dough over the filling and seal the edges using your fingers.
- Once they are all cooked, cut into wedges and serve with a squeeze of lemon.
- This recipe was entered in the contest for Your Best Middle Eastern Recipe
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