Pumpkin and feta pide

Prep 2 h : 0 m
Cook 0 h : 15 m


  • 200g pumpkin, coarsely chopped

    100g feta cheese, diced

    50g coarsely grated kasseri cheese

    1 tbsp finely chopped fresh flat-leaf parsley

    Basic pide dough

    7g yeast

    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.