Spinach & chilli bean pide

Make this Turkish flatbread for dinner and save some leftovers for an easy lunch – keep the bread and toppings separate, then assemble and grill the next day

Ingredients

• 200g self-raising flour, plus extra for dusting
• 200g low-fat natural yogurt
• 1 tbsp vegetable oil
• 1 red onion, chopped
• 2 garlic cloves, finely sliced
• 1 tsp cumin seeds
• 400g can mixed beans in chilli sauce
• 80g spinach
• 50g feta
• 10g parsley, roughly chopped
• green salad, to serve

Directions

• STEP 1

  Sieve the flour into a large bowl and whisk in a large pinch of salt. Make a well in the centre of the flour and pour in the yogurt. Stir to form a dough, then turn out onto a floured work surface and knead until smooth. Cover and leave to rest while you make the filling.

• STEP 2

  Heat the oil in a large frying pan over a medium heat. Add the red onion, cook for 8-10 mins until beginning to soften, then add the garlic and cumin seeds. Cook for 2 mins until fragrant, then add the beans. Cook for 5 mins to reduce the sauce, then wilt in the spinach. Remove from the heat and set aside.

• STEP 3

  Split the dough into four 100g balls, then roll out on a lightly floured surface into rough oval shapes around 15cm long. Fold in the edges and seal tightly to make a border for each pide.

• STEP 4

  Heat a large frying pan over a high heat. Cook the pides for 2-3 mins on each side until golden. Transfer to a baking tray and top with the bean mixture, then crumble over the feta.

• STEP 5

  Heat the grill to high. Grill for 4-5 mins, until golden, cooked through and bubbling. Sprinkle over the parsley and serve with a green salad, if you like.