Olive, Spinach and Feta Twist | The Mediterranean Table

Ingredients

• 180 g (6 oz) pitted kalamata olives
• 1 teaspoon dried oregano leaves
• 1 tablespoon extra-virgin olive oil
• 1–2 cloves garlic, chopped
• 2 tablespoons chopped flat-leaf parsley
• 350 g (12 oz) plain flour
• 1½ teaspoons salt
• 2 teaspoons dried oregano leaves
• 2 teaspoons active yeast powder
• 1 large egg
• 80 ml (21⁄2 fl oz) extra-virgin olive oil
• 150 ml (5 fl oz) water
• 1 quantity olive paste
• Small handful spinach
• 60 g (2 oz) Greek feta
• Sesame seeds