Slaine Recipe
Make Slaine Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Assembly & Finish
Method
Dough
- 1
Mix dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 2 tsp instant yeast, 1 tbs sugar, and 1 tsp fine sea salt until evenly combined.
- 2
Combine wet ingredients
In a measuring cup or small bowl, whisk 1 cup warm water, 1 cup warm whole milk, 3 tbs melted unsalted butter, and 1 large egg until smooth and slightly warmed (about 100–110°F / 38–43°C).
- 3
Form dough
Make a well in the dry ingredients and pour in the wet mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms, then turn onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed for 6–7 minutes.
- 4
Filling
- 5
Sauté aromatics and spinach
While the dough rises, heat 2 tbs extra-virgin olive oil in a skillet over medium heat. Add 1 minced shallot and sauté 2–3 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Add 3 cups roughly chopped fresh spinach and cook until wilted, 2–3 minutes. Remove from heat and let cool slightly.
- 6
Combine filling
In a mixing bowl, fold together 1 cup ricotta, 1 cup crumbled feta, the cooled spinach mixture, 2 tbs chopped fresh dill, 2 tbs chopped fresh parsley, 1 tsp lemon zest, 1 tsp ground black pepper, and 1 tsp kosher salt. Taste and adjust seasoning if needed. The filling should be moist but not watery — if very wet, drain excess liquid by pressing through a fine sieve or lining with a paper towel.
Assembly & Finish
- 7
Shape or roll out dough
Punch down the risen dough to deflate gently and turn it onto a lightly floured surface. Roll the dough into a rectangle about 12 x 16 inches (30 x 40 cm). If you prefer individual hand pies, divide dough into 8 equal pieces and roll each into a circle about 5–6 inches across.
- 8
Fill and seal
Spoon the spinach-ricotta filling down the center lengthwise in a line (for a loaf/flatbread style) leaving 1 inch border, or place about 2–3 tbs filling on each dough circle for hand pies. For the lengthwise version, fold one long edge over the filling, overlap and crimp to seal, then gently roll the seam under to create a loaf shape. For hand pies, fold dough over filling to create a half-moon and press edges with a fork to seal.
- 9
Second rise
Place assembled pastry seam-side down on a parchment-lined baking sheet. Cover loosely with a towel and let rest for 20–30 minutes to relax and puff slightly.
- 10
- 11
Bake
Bake in the preheated oven for 18–25 minutes for the loaf/flatbread, or 15–18 minutes for individual hand pies, until the crust is deep golden brown and cooked through. If baking a larger loaf, bake until internal temperature reaches 190°F (88°C).
- 12
Cool and serve
Allow the SLAINE to cool on a wire rack for 10 minutes before slicing. Serve warm or at room temperature. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat gently in a 350°F (175°C) oven for 8–10 minutes before serving.
