- 1 aubergine
- 1 red pepper
- 1 red onion
- 2 garlic cloves
- 2 tomatoes
- 1 chilli
- 150g plain flour
- ½ x 200g pack of feta
- 40g tahini
- 100g baby leaf spinach
- 2½ tbsp olive oil
- 6 tbsp cold water
- Sea salt
- Freshly ground pepper
Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the aubergine and cut it into 1cm cubes. Halve the pepper. Scoop out the seeds and white bits. Cut it into small pieces. Peel and thinly slice the onion and garlic.
Heat a frying pan for a couple of mins. Add 1 tbsp olive oil. Add the prepared veg. Cook on a gentle heat for 15 mins till all the veg has softened. Stir every now and then.
While the veg is cooking, make the dough. Tip the flour into a bowl, reserving 1 tbsp for later. Pour in 1 tbsp olive oil and 3-4 tbsp cold water. Season generously. Stir together then knead to form a smooth dough. Cover and set aside.
Chop the tomatoes into small cubes. Halve the chilli and flick out most of the seeds. Add them to the pan with the cooked veg. Stir together. Bring to a bubble and cook for 5 mins. Stir through half the spinach to wilt it. Taste and season. Place a baking tray into the oven to heat.
Divide the dough into 2 balls. Scatter the reserved flour on your work surface. Roll into long ovals approx 30cm x 20cm. Place them on 2 sheets of baking paper. Divide the veg mixture between the 2 bases and spread out. Leave a 1cm border around the long edges.
Crumble over half the pack of feta. Fold the edges over the filling – most of the veg will be exposed. Twist the ends. Repeat with the other base. They should look like 2 boats. Lift the baking paper with the pides onto the hot baking tray. Slide into the oven to cook for 15 mins.
Whilst the pides bake, make the tahini dressing. Squeeze the tahini into a bowl. Whisk in ½ tbsp olive oil and 2 tbsp cold water. Add plenty of seasoning. Toss half of the dressing through the remaining spinach leaves.
Remove the pides from the oven and place on plates. Drizzle over the remaining tahini. Serve with the dressed spinach.