Ingredients

• 1 lb 5 oz Swiss chard, 2-1⁄2 inches trimmed from stems
• 2-1⁄2 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, finely chopped
• 1⁄2 cup golden raisins
• 1 lb 5 oz spinach, 1-1⁄4 inches trimmed from stems
• Sea salt
• Freshly ground black pepper
• 1-1⁄3 cups crumbled feta cheese
• 1 portion Pide dough  
• 1 egg yolk beaten with 1-1⁄2 tablespoons water

• 2 lb 4 oz chuck steak
• 1⁄3 cup olive oil
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 1-1⁄2 tablespoons Turkish pepper paste
• 1 tablespoon tomato paste
• 2 teaspoons paprika
• 2-1⁄2 tablespoons oregano leaves
• 1 teaspoon dried chili flakes (optional)
• 14 oz can chopped tomatoes
• Sea salt
• Freshly ground black pepper
• 2 cups grated kashkaval cheese
• 1 egg yolk beaten with 1-1⁄2 tablespoons water

Directions
Swiss chard, feta and sultana filling
1 Finely chop the Swiss chard stems and coarsely chop the leaves.

2 Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 5 minutes, or until softened. Add the golden raisin and chard stems, cover the pan, and cook for 10 minutes, stirring occasionally, until the stems are soft.

3 Coarsely chop the spinach stems and leaves, then add to the pan with the chard leaves, cover, and cook for 3 minutes, or until the spinach has wilted. Season with salt and pepper, then remove from the heat and cool slightly. Stir in the feta cheese.

4 Preheat the oven to 400˚F and lightly grease two large baking sheets.

5 Punch the dough down and turn out onto a lightly floured work surface and divide the dough into eight even-sized pieces. Working with one piece of dough at a time, roll each piece into a 10-x-61⁄4-inch oval, using a rolling pin.

6 Place one‑sixth of the filling in the middle of each oval, leaving a 1-inch border around the edge, then pull the dough up around the edges to partially cover the filling, pleating the edge.

7 Transfer to the prepared sheets, brush the top and side with the egg yolk mixture and bake, in batches, for 15–20 minutes, or until the dough is deep golden and the filling is bubbling. Serve hot or warm.

For beef and kashkaval filling
1 Cut the steak into 1⁄2‑inch pieces and set aside.

2 Heat half of the olive oil in a large frying pan over medium‑high heat. Add the meat and cook for 5 minutes, stirring often, until browned. Remove from the heat and set aside.

3 Heat the remaining oil in a saucepan over medium heat. Add the onion and garlic and cook for 5–6 minutes, stirring often, until softened. Add the pepper paste, tomato paste, paprika, oregano and chili flakes (if using) and cook for 1–2 minutes, or until fragrant.

4 Add the meat, tomato and 1⁄4 cup water. Bring to a simmer and cook over low heat for 50 minutes, or until the meat is very tender and the liquid has reduced. Season with salt and pepper, then remove from the heat and cool to room temperature.

5 Roll and shape the pide as directed, but use the cheese as the filling and spoon the meat over the top once you have pleated the dough. Brush with the egg yolk mixture and bake, in batches, for 15–20 minutes, or until the dough is deep golden.

Note:

• Turkish pepper paste is a thick red paste made from chilies and salt. It is mainly used as a flavouring, and is available from Middle Eastern and Turkish grocery stores and some delicatessens.

• Kashkaval cheese is a semi-hard cheese that is popular throughout the Balkans as well as Turkey, where it is often made from sheep’s milk

Serves 8.