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Fig & Greek White Pide
Irresistible Fig & Greek White Pide! Oval-shaped flatbread topped with spinach, figs and Violife crumbled. This vegan appetizer is a real hit!
![prep time]()
Cooking time15 minutes![preparation time]()
Prep time20 minutes![servings]()
Servings6 portions
FOR THE DOUGH:
- 300 g flour
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 7 g dried active yeast
- 150 g vegan yoghurt
FOR THE FILLING:
- 200 g Violife greek white crumbled
- 50 g vegan yoghurt
- a handful of baby spinach leaves
- 6 - 8 figs sliced
- 3 tbsp olive oil
- zest of 1 lemon
- chilli flakes
- Place the flour, sugar, salt, and black pepper in a large mixing bowl.
- Dissolve the yeast in some water and add it along with the vegan yogurt, to the dry ingredients bowl. Mix using your hands to form a dough. Cover with a kitchen towel and place in a warm, dry place, until double in size.
- Divide the dough into 6 equal pieces and stretch out into oval shapes. Fold the edges in and pinch at the sides to form boat shapes, leaving space in the center for the filling.
- Add some vegan yoghurt to the center, top with spinach leaves and fig slices and drizzle with olive oil.
- Set aside to double in size once again.
- Place on a lined baking tray and in a preheated oven at 200°C for 10 minutes.
- Remove from the oven and sprinkle with Violife Greek White crumbles.
- Place back in the oven for a further 5 minutes.
- Serve while still warm and top with some fresh spinach leaves, lemon zest and chili flakes.
