Description
This Spinach & Cheese Pide recipe offers a delicious Turkish-inspired flatbread filled with a savory mixture of spinach, cumin, and creamy goat’s cheese, all encased in a golden, crispy homemade dough. Perfect as a warm snack or light meal, this pide combines fresh herbs and spices for a flavorful and satisfying dish that’s easy to prepare from scratch.
Ingredients
Scale
Dough
- 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
Filling
- 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)
Instructions
- Prepare the dough: In a large bowl, combine the flour, fast-action dried yeast, caster sugar, and 1 tsp sea salt. Stir in 80ml water and 2 tbsp olive oil, mixing until the ingredients come together into a firm, smooth dough. Add a little more water if necessary.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Return the dough to the bowl, cover it, and leave in a warm place to prove until doubled in size, about 1 hour.
- Make the filling: While the dough proves, heat 1 tsp olive oil in a frying pan over medium heat. Add the finely chopped onion and fry for about 5 minutes until translucent. Stir in the cumin seeds and spinach, cooking until the spinach wilts and excess liquid evaporates, approximately 5 minutes. Remove from heat and let cool.
- Preheat the oven: Once the dough has risen, heat your oven to 220°C (200°C fan)/gas mark 7.
- Shape the pide: Turn the dough out onto a floured surface and divide into four equal pieces. Roll each piece into a ball, then roll each ball into an oval about 3-4mm thick, each roughly 30 x 20 cm. Transfer the ovals to a non-stick baking tray.
- Fill and fold: Spoon the cooled spinach filling into the center of each dough oval, leaving a 2cm border around the edges. Sprinkle the crumbled goat’s cheese and chopped dill evenly over the filling. Fold the dough edges inward by about 1cm to slightly overlap the filling, then bring the ends together to form points. Twist and press the ends gently to seal.
- Brush and bake: Brush the exposed dough with the beaten egg to achieve a golden crust. Bake in the preheated oven for 10-15 minutes, until the dough is golden brown and the filling is bubbling.
- Serve: Serve the pide warm. Leftovers can be enjoyed cold or reheated.
Notes
- You can omit the dill if preferred or add a sprinkle of pul biber (Turkish chili flakes) for a mild heat.
- Ensure to dry the spinach well after wilting to prevent soggy dough.
- The pide can be customized with other cheeses or herbs to suit your taste.
- For a crispier crust, a baking stone or preheated baking tray can be used instead of a flat tray.
- The recipe yields four medium-sized pide, perfect for sharing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: Turkish
Keywords: pide, Turkish flatbread, spinach cheese pide, savory pastry, homemade pide, vegetarian Turkish recipe
