Fig, spinach and feta fataya with honey and mint yogurt

For small parties I quite like something that needs a little explaining or has some personal touch like produce that has been picked from the garden, here it’s the honey – I can tell everyone the story of the bees and beekeeper behind it.  Any of these honeys would be perfect

 A  fresh honey  would work well - heat it gently to make it runny if it's set.Recipe and photos courtesy of  Philippa Davis

A fresh honey would work well - heat it gently to make it runny if it's set.Recipe and photos courtesy of Philippa Davis

Fataya dough

  • White Bread flour, 250g
  • dried yeast, 7g
  • warm water, 150ml
  • fine sea salt, a pinch
  • olive oil, 1tbsp

Mix the flour, yeast, salt and oil in bowl, add the water and knead until smooth (about 8  to 10 mins) leave to prove until doubled in size ( it will take about one hour)

Filling

  • Spinach, 150g
  • Finely diced white onion,1
  • feta crumbled, 1oog
  • Ripe figs, 2

Slowly fry the onion in 1 tbsp olive oil until lightly coloured and sweet. Add the spinach and cook till wilted. Drain off any excess liquid. Chop the figs and add to the spinach along with the crumbled  feta.  Season with salt and pepper.

When the dough is ready, divide it into 12 equal (ish) balls. Roll them out into disks and brush with water, place a dollop of the fig mix in the centre then bring together into a triangle. I snip the corners to stop from getting an overload of bread.

fataya making.jpg

Place on a lightly floured baking sheet and bake in a 180 c oven for 12 – 15 mins until golden. Serve warm with a yogurt and honey dip.

Yogurt dip

  • 3 tbs plain yogurt
  • 1 tsp runny honey (raw honey will crystalise naturally over time - it's a good sign of its purity so don't worry, just heat it gently and it will go back to runny)
  • 4 mint leaves finely chopped.

Mix all the ingredients and pour into a small bowl for serving.

Emily AbbottComment