Pumpkin and feta pide
200g pumpkin, coarsely chopped
100g feta cheese, diced
50g coarsely grated kasseri cheese
1 tbsp finely chopped fresh flat-leaf parsley
Basic pide dough
1 tsp sugar
160ml warm water
2 tbsp warm milk
2 cups (300g) plain (all-purpose) flour
1 tbsp olive oil
1 tsp salt
Make basic pide dough: Combine yeast, sugar, water and milk in jug; stand in warm place until frothy. Place ½ cup of the flour in bowl; whisk in yeast mixture. Cover; stand in warm place 1 hour. Stir in remaining flour, oil and salt. Knead dough on floured surface until smooth. Place in oiled bowl, cover; stand in warm place 1 hour.
Meanwhile, preheat oven to 240°C. Boil, steam or microwave pumpkin until tender; drain, cool.
Combine with cheeses in medium bowl. Divide dough into three; roll each to 12cm x 30cm rectangle.
Spread pumpkin filling across centre of each piece, leaving 2cm (¾ -inch) border. Brush edges with water; fold and press around dough.
Fold corners to make oval shape. Heat oven trays 3 mins, place pide on trays; bake 15 mins. Sprinkle pide with parsley. Cut each pide into eight slices.