Dinner

Spinach and Goat’s Cheese Pide Recipe

Name: Spinach and Goat’s Cheese Pide Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 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; 1 tsp sea salt; 80ml water (plus extra if needed); 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 beaten egg (for brushing)

ByCleo Brixton January 16, 2026January 16, 2026

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Introduction

Spinach & cheese pide is a delightful Turkish-inspired flatbread that combines a soft, yeasted dough with a flavorful filling of spinach, goat’s cheese, and aromatic spices. It’s perfect as a snack, light lunch, or part of a mezze spread.

The image shows three boat-shaped flatbreads with golden brown, thick crusts, each filled with a layer of bright green cooked spinach mixed with scattered white cheese pieces and small bits of light brown nuts or garlic. Two full flatbreads lay on white parchment paper on a crinkled beige surface, while the third is cut into two triangular slices, showing the soft, airy texture of the bread base and the vibrant green and white topping inside. A knife with a wooden handle is placed beside the flatbreads, adding a rustic touch. 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, divided
1 egg, beaten
1 white onion, finely chopped
1 tsp whole cumin seeds
240g spinach
50g firm goat’s cheese, crumbled
2 tbsp chopped dill
1 tsp sea salt

Instructions

Step 1: In a large bowl, combine the flour, yeast, sugar, and sea salt. Stir in 80ml water and 1 tbsp olive oil to form a firm, smooth dough. Add a little more water if needed. Turn the dough onto a floured surface and knead for 5 minutes until elastic.
Step 2: Place the dough back in the bowl, cover, and leave in a warm spot to rise until doubled in size, about 1 hour.
Step 3: Meanwhile, heat the remaining 1 tbsp olive oil in a frying pan over medium heat. Fry the chopped onion for 5 minutes until translucent. Add the cumin seeds and spinach, cooking until the spinach is wilted and any liquid evaporates, about 5 minutes. Remove from heat and let cool.
Step 4: Preheat your oven to 220°C (200°C fan)/gas mark 7. Turn the risen dough onto a floured surface and divide into four equal pieces. Roll each piece into a ball, then flatten into an oval about 3-4mm thick.
Step 5: Place the dough ovals on a non-stick baking tray (about 30 x 20cm). Spoon the cooled spinach filling onto the center of each, leaving a 2cm border.
Step 6: Sprinkle the crumbled goat’s cheese and chopped dill over the filling. Fold the edges of the dough in by about 1cm to overlap the filling slightly. Bring the ends together and twist gently to form a pointed shape, pressing to seal.
Step 7: Brush the exposed dough with the beaten egg. Bake for 10-15 minutes until golden brown and the filling is bubbling. Serve warm, or enjoy leftovers cold.

Tips & Variations

You can leave out the dill if you prefer, or add a sprinkle of pul biber for a gentle hit of chili to spice things up.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a warm oven for a few minutes to restore crispness, or enjoy cold as a tasty snack.