Description
This Spinach & Cheese Pide recipe features a soft, homemade bread dough topped with a flavorful mixture of sautéed spinach, cumin, and creamy goat’s cheese, then baked to golden perfection. A perfect Turkish-inspired savory flatbread that’s easy to make and delightful for any meal.
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
- 1 tsp sea salt
- 80ml water (plus extra if needed)
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 beaten egg (for brushing)
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, caster sugar, and sea salt. Stir in 80ml water and 2 tbsp olive oil to form a firm, smooth dough, adding more water if necessary. Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
- Proof the dough: Return the dough to the bowl, cover it, and leave in a warm place to rise until doubled in size, about 1 hour.
- Prepare the filling: Heat 1 tsp olive oil in a frying pan over medium heat. Sauté the chopped onion for about 5 minutes until translucent, then add the cumin seeds and spinach. Cook until the spinach wilts and excess liquid evaporates, around 5 minutes. Remove from heat and allow to cool.
- Preheat oven and shape dough: Preheat the oven to 220°C (200°C fan)/Gas mark 7. Turn the risen dough onto a floured surface, divide into four equal pieces, roll each into a ball, then roll each ball into a rough oval about 3-4mm thick. Place each oval on a non-stick baking tray approximately 30 x 20cm.
- Assemble the pide: Spoon the cooled spinach filling into the center of each dough oval, leaving a 2cm border. Sprinkle goat’s cheese and chopped dill over the filling. Fold the edges of the dough inward by about 1cm to overlap the filling slightly, then bring the ends together forming a pointed shape. Twist and press the ends to seal.
- Bake: Brush each pide with the beaten egg to give a glossy finish. Bake in the preheated oven for 10-15 minutes until the crust is golden and the filling is bubbling.
- Serve: Serve the pide warm. Leftovers can be eaten cold and still retain great flavor.
Notes
- You can omit the dill if you prefer a milder flavor.
- For a little heat, sprinkle with pul biber (Turkish chili flakes) before baking.
- Make sure to evaporate excess moisture from spinach to avoid soggy dough.
- Leftover pide can be reheated or served cold.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Turkish
Keywords: Spinach pide, Turkish pide recipe, spinach and cheese flatbread, homemade pide, vegetarian Turkish bread
