Broccoli Feta Lahmatzoun
Marry leftover broccoli with Greek feta and make a pie topping! To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
For the dough
- 2 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1 tsp salt
- Pinch of sugar
- 1 cup snipped fresh dill
- 2/3 cup water
- 1/3 cup extra virgin Greek olive oil
- 2 cups cooked broccoli florets
- 1 small red onion finely chopped
- 3 scallions trimmed and chopped
- 5 sun-dried tomatoes softened and chopped
- 1 cup crumbled Greek feta
- 2 tablespoons extra virgin Greek olive oil
- ½ cup chopped fresh mint leaves
- ½ cup snipped fresh dill
- Salt and pepper to taste
- 1 tsp. grated lemon zest
- Olive oil for garnish
- Place all the ingredients for the dough in the bowl of an electric stand mixer outfitted with a dough hook and knead on medium speed for about 10 minutes, or until a smooth, pliant dough forms. Shape the dough into a ball and place in an clean, oiled bowl. Cover with plastic wrap and set aside in a warm place until it doubles in bulk, about one hour.
- Chop the broccoli florets and pulse together with the feta and olive oil in a food processor. Transfer the mixture to a bowl and mix in all the remaining ingredients.
- Preheat the oven to 350F/170C.
- Oil an 8- or 10-inch / 20- or 25-cm round baking dish or cast iron pan.
- Roll out the dough to fit the circumference of the pan. Bake the dough for about 10 minutes, until slightly firm to the touch and just beginning to color.
- Remove from oven. Brush the surface with olive oil and spread the broccoli-feta mixture on top. Place b ack in the oven and bake for about 15 minutes, or until the topping is set and slightly charred and the dough cooked. Remove, cool slightly, cut into wedges and serve.