Dinner

Spinach and Goat’s Cheese Pide Recipe

Name: Spinach and Goat’s Cheese Pide Recipe
Prep time: PT-490153H21M4S
Cook time: 15 min
Total time: PT-490153H21M4S
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 adjustment); 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)

ByNoah Steele November 2, 2025November 2, 2025

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Introduction

Spinach & cheese pide is a delicious Turkish-inspired flatbread filled with a savory mixture of spinach, goat’s cheese, and fragrant spices. It’s perfect for a light lunch or a comforting snack and comes together with a simple homemade dough.

The image shows four boat-shaped flatbreads on white parchment paper, placed on a white marbled surface. Each flatbread has a golden-brown crust with thick edges that are slightly puffed. The filling layer is vibrant green spinach mixed with small white cheese chunks and a sprinkling of brown nuts or spices, spread evenly in the center of each flatbread. Two of the flatbreads are whole, while the other two are cut into halves, showing a soft, fluffy inner dough beneath the crust. A knife with a wooden handle lies near the flatbreads, adding a rustic touch. The lighting is bright and natural, highlighting the textures and colors well, 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, combine 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 needed. Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic. Place back in the bowl, cover, and leave to prove in a warm place until doubled in size, about 1 hour.

Step 2: While the dough is proving, heat 1 tsp olive oil in a frying pan over medium heat. Cook the onion for 5 minutes until translucent. Add cumin seeds and spinach, cooking until the spinach wilts and the liquid evaporates, about 5 minutes. Remove from heat and let cool.
Step 3: Preheat the oven to 220°C (200°C fan)/gas mark 7. Turn the risen dough onto a floured surface, divide into four, and roll each into an oval about 3-4mm thick. Place the ovals on a non-stick baking tray (about 30 x 20cm).
Step 4: Spoon the cooled spinach filling into the center of each oval, leaving a 2cm border. Sprinkle goat’s cheese and dill over the filling. Fold the sides in by about 1cm to overlap the filling slightly, then bring the ends together to form a pointed shape. Twist and press the ends to seal.

Step 5: Brush each pide with the beaten egg. Bake for 10-15 minutes until golden brown and the filling is bubbling. Serve warm or enjoy cold.

Tips & Variations

You can omit the dill if you prefer, or add a sprinkle of pul biber (Turkish chili flakes) for a subtle spicy kick.

Storage

Store leftover pide in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to keep the bread crisp, or enjoy cold for a quick snack.