Feta Mushroom Spinach Pide Filling

Ingredients

• 400 g mushrooms (chestnut or mixed, finely chopped)
• 100 g fresh spinach (roughly chopped)
• 150 g feta cheese (crumbled)
• 150 g mozzarella (block, torn or chopped into small pieces)
• 1 large onion (finely diced)
• 3 cloves garlic (minced)
• 3 tbsp olive oil
• 2 tbsp tomato puree
• 1½ tsp cumin
• 1 tsp paprika
• 1 tsp pomegranate molasses (optional)
• salt and black pepper (to taste)
• pinch chilli flakes (optional)

Instructions

1. Heat the olive oil in a large frying pan over medium heat.
2. Add the onion and cook for 3-4 minutes until softened.
3. Add the garlic and mushrooms. Cook for 5-6 minutes, stirring occasionally.
4. Stir in the tomato puree (and pomegranate molasses if using). Cook for 2 minutes to cook out the raw tomato flavour.
5. Continue cooking until the mushrooms have released their liquid and it has evaporated (another 3-4 minutes).
6. Add the spinach and cook for 2-3 minutes until wilted.
7. Season with cumin, paprika, salt, and pepper. Remove from heat and let cool completely.
8. Once cooled, mix in the feta and mozzarella pieces.

Notes & Tips