Name: Turkish Spinach and Feta Stuffed Pide Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: Turkish
Ingredients: 1.25 cup wholewheat flour; 1 tsp dried yeast; 1 tsp caster sugar; ½ tsp salt; 2 tbsp olive oil; 4 oz lukewarm water (divided); 200g fresh spinach (washed); 200g feta cheese (cut into small cubes); 100g emmental or cheddar cheese (cut into small cubes); 1 onion (finely chopped); ½ tsp sumac; 1 egg yolk; 1 tbsp olive oil for brushing

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Introduction

Turkish pide stuffed with spinach and feta is a delightful flatbread that combines fresh greens and flavorful cheeses inside a soft, golden crust. This recipe is perfect for a satisfying lunch or a light dinner, offering a delicious taste of traditional Turkish cuisine.

The image shows a long, boat-shaped flatbread with a golden-brown crust that looks thin and slightly crispy. The flatbread is topped with several layers: a base layer of melted cheese in a creamy white color, scattered pieces of cooked ground meat in a brown tone, and a generous layer of cooked dark green spinach leaves on top. The edges of the flatbread are thicker and puffed up, holding the toppings inside. The flatbread is placed on a light tan baking paper that sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.25 cup of wholewheat flour
1 tsp of dried yeast
1 tsp of caster sugar
½ tsp of salt
2 tbsp of olive oil
4 oz of lukewarm water
200g of fresh spinach (washed)
200g of feta (cut into little cubes)
100g of emmental or cheddar (cut into little cubes)
1 onion (finely chopped)
½ tsp of sumac
1 egg yolk

Instructions

Step 1: In a bowl, combine the yeast, sugar, ¼ cup of flour, and 2 oz of lukewarm water. Mix well and let it sit for 10 to 15 minutes until a bubbly, brown dough forms.
Step 2: In another bowl, mix 1 cup of flour with salt. Add the yeast mixture and mix gently.
Step 3: Gradually add the remaining 2 oz of water little by little, mixing slowly until the dough becomes smooth and springy. Adjust with more water or flour if needed.
Step 4: Pour 1 tablespoon of olive oil into a bowl, place the dough inside, cover, and let it rise in a warm place for at least one hour until it doubles in size.
Step 5: Heat olive oil in a frying pan over medium heat. Add the chopped onion and a pinch of salt. Cook until the onion becomes transparent, then reduce the heat, add sumac, and cook for another 5 minutes. Set aside.
Step 6: Bring 3 liters of water to a boil, add a tablespoon of salt, and briefly blanch the spinach for 2 minutes. Transfer the spinach to cold water, drain well, and squeeze out excess moisture. Set aside.
Step 7: Preheat your oven to 465°F (240°C).
Step 8: Divide the dough into two equal parts. Roll each piece into a strip measuring about 15cm by 40cm (6 by 16 inches).
Step 9: Place 100g of feta, half of the onion mixture, half of the spinach, and 50g of cheddar in the center of each dough strip, leaving about a 1.5-inch border on all sides.
Step 10: Fold the sides of the dough up to form a moon-like shape, leaving the filling exposed in the center.
Step 11: Mix the egg yolk with 1 tablespoon of olive oil and brush the edges of the dough with this mixture.
Step 12: Bake the pide in the preheated oven for 10 to 15 minutes until the crust is golden and crisp.
Step 13: Serve warm, ideally with a fresh salad of tomatoes, cucumber, and carrots.

Tips & Variations

For added flavor, try mixing herbs like dill or parsley into the spinach filling.
You can substitute emmental/cheddar cheese with mozzarella for a milder taste.
Use regular all-purpose flour if wholewheat is not available, but the texture will be slightly different.
Brush the dough edges with butter instead of oil for a richer crust.

Storage

Store leftover pide wrapped in foil or airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to restore crispness.

How to Serve

The image shows a boat-shaped pita bread filled with layers of toppings. The first layer is a golden brown, slightly crispy crust with some darker toasted spots. On top of the crust, there is a layer of melted cheese that is creamy white with patches of light brown from baking. Scattered unevenly across the cheese are sliced black olives, which are shiny and dark, and pieces of cooked ground meat that are brown with a crumbly texture. There are also small bits of a lighter-colored ingredient, possibly cheese or sauce, adding contrast. The bread is placed on a light brown parchment paper over a white marbled textured surface, and the bottom corner of the bread is thicker and rounded. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough the night before?

Yes, you can prepare the dough in advance and refrigerate it overnight. Allow it to come to room temperature and rise before shaping and baking.

Is it possible to make this recipe vegan?

To make a vegan version, replace feta and cheddar with plant-based cheeses and omit the egg yolk brush, or use a plant-based milk alternative for glazing.