Dinner

Spinach & Cheese Pide Recipe

Name: Spinach & Cheese Pide Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: Turkish
Ingredients: 300g strong white bread flour, plus extra for dusting; 1 tsp fast-action dried yeast; 1 tsp caster sugar; 2 tbsp olive oil; 80ml water (approximate, may need a little more); 1 tsp sea salt; 1 tsp olive oil; 1 white onion, finely chopped; 1 tsp whole cumin seeds; 240g spinach; 50g firm goat’s cheese, crumbled; 2 tbsp chopped dill; 1 egg, beaten (for brushing)

BySophie Carsel January 25, 2026January 25, 2026

Jump to Recipe

Introduction

This Spinach & Cheese Pide is a delicious Turkish-inspired flatbread, filled with a savory mixture of spinach, goat’s cheese, and aromatic spices. It’s perfect as a comforting snack or a light meal that comes together with simple ingredients.

The image shows four boat-shaped flatbreads with golden-brown crusts on a sheet of white parchment paper, placed on a white marbled surface. Each flatbread has a thick, puffy outer edge that is light golden and soft looking, with a filling area inside. The filling is made up of bright green cooked spinach mixed with small white cheese chunks and lightly browned bits, giving it a textured and layered look. Two of the flatbreads are whole, lying lengthwise, while the other two are sliced into triangular pieces, showing the soft dough inside and the same topping. There is a wooden-handled knife beside the flatbreads, resting on the parchment paper. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g strong white bread flour, plus extra for dusting
1 tsp fast-action dried yeast
1 tsp caster sugar
2 tbsp olive oil
1 egg, beaten
1 tsp olive oil
1 white onion, finely chopped
1 tsp whole cumin seeds
240g spinach
50g firm goat’s cheese, crumbled
2 tbsp chopped dill

Instructions

Step 1: In a large bowl, mix the flour, yeast, sugar, and 1 tsp sea salt. Stir in 80ml water and 2 tbsp olive oil to form a firm, smooth dough. Add a little more water if necessary.
Step 2: Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Place the dough back in the bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 3: While the dough rises, heat 1 tsp olive oil in a frying pan over medium heat. Cook the chopped onion for 5 minutes until translucent. Add the cumin seeds and spinach and cook until the spinach wilts and any liquid evaporates, about 5 minutes. Remove from heat and let cool.
Step 4: Preheat the oven to 220°C (200°C fan)/Gas mark 7. Once the dough has risen, turn it out and divide into four equal pieces. Roll each piece into a ball, then flatten into an oval about 3-4mm thick.
Step 5: Place each dough oval on a non-stick baking tray (about 30 x 20cm). Spoon the cooled spinach filling down the center of each oval, leaving a 2cm border around the edges. Sprinkle the goat’s cheese and dill over the filling.
Step 6: Fold the sides of the dough in by about 1cm, allowing them to slightly overlap the filling. Bring the ends together to form a point, twisting and pressing the ends to seal.
Step 7: Brush the dough with the beaten egg. Bake for 10–15 minutes until golden brown and the filling is bubbling. Serve warm or at room temperature.

Tips & Variations

Leave out the dill if you prefer, or add a sprinkle of pul biber (Turkish chili flakes) for a gentle chili kick.
Substitute goat’s cheese with feta or ricotta for a different flavor.
Try adding minced garlic or chopped spring onions to the filling for extra aroma.

Storage

Store any leftover pide in an airtight container in the refrigerator for up to 2 days. Reheat in a moderate oven (180°C/160°C fan) for 5–10 minutes to regain crispness. They can also be enjoyed cold as a convenient snack.

How to Serve

The image shows four boat-shaped flatbreads on crinkled parchment paper over a white marbled surface. Each flatbread has a golden-brown crust forming the boat shape with thicker edges and thinner centers. The filling layer is deep green cooked spinach mixed with melted white cheese chunks and small bits of toasted nuts, spread evenly inside each boat shape. Two of the flatbreads are whole, while the other two are cut into smaller triangular pieces, showing the soft texture of the dough inside. A knife with a wooden handle lies diagonally across the parchment paper. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but make sure to thaw and squeeze out all excess water before cooking to prevent soggy filling.

Is it possible to make the dough ahead of time?

Absolutely. You can prepare the dough the day before, keep it covered in the refrigerator, and let it come to room temperature before shaping and baking.