Description
This Spinach & Cheese Pide is a delightful Turkish-style flatbread filled with a savory mixture of spinach, caramelized onions, cumin, and tangy goat’s cheese. The dough is soft yet crispy on the edges, shaped into rustic ovals with beautifully folded sides that encase the flavorful filling. Perfect for a comforting lunch or dinner, these pides are baked to golden perfection and can be enjoyed warm or at room temperature.
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 adjustment)
- 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
- Make the dough: In a large bowl, combine the flour, yeast, sugar, and sea salt. Stir in 80ml of water and 2 tbsp olive oil to form a firm, smooth dough. Adjust with a little more water if necessary. Tip the dough onto a floured surface and knead for 5 minutes until smooth and elastic. Place the dough back into the bowl, cover, and leave to rise in a warm area for about 1 hour until doubled in size.
- Prepare the filling: Heat 1 tsp olive oil in a frying pan over medium heat. Add the finely chopped onion and cook for about 5 minutes until translucent. Stir in the cumin seeds, then add the spinach and cook for an additional 5 minutes until the spinach has wilted and excess liquid evaporates. Remove from heat and allow to cool.
- Preheat the oven: Set your oven to 220°C (200°C fan)/gas mark 7. Prepare a non-stick baking tray roughly 30 x 20 cm.
- Shape the dough: Once the dough has risen, turn it out onto a lightly floured surface. Divide it into four equal pieces. Roll each piece into a ball, then roll each ball out into a rough oval about 3-4mm thick. Place the ovals on the baking tray.
- Assemble the pides: Spoon the cooled spinach filling into the centre of each dough oval, leaving a 2cm border all around. Sprinkle crumbled goat’s cheese and chopped dill evenly over the filling. Fold in the edges of the dough by about 1cm so they slightly overlap the filling, then pinch the ends together to form pointed ends. Twist and press the ends gently to secure the shape.
- Brush and bake: Brush the dough edges generously with beaten egg to help achieve a golden color. Bake the pides in the preheated oven for 10-15 minutes until the crust is golden brown and the filling is bubbling hot.
- Serve: Remove from the oven and serve warm. Leftovers can be enjoyed cold or reheated.
Notes
- You can omit the dill if you prefer or substitute it with parsley or mint for a different herbal note.
- Add a sprinkle of pul biber (Turkish chili flakes) for a gentle spicy kick.
- If goat’s cheese is unavailable, feta cheese is a suitable alternative.
- Ensure the spinach is well-cooked and drained to avoid soggy pides.
- These pides can be frozen before baking; just bake from frozen adding a few extra minutes to the bake time.
- Prep Time: 1 hr 20 mins
- Cook Time: 15 mins
- Category: Bread
- Method: Baking
- Cuisine: Turkish
Keywords: Spinach, Cheese, Pide, Turkish Bread, Vegetarian, Goat Cheese, Flatbread
