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Turkish Spinach and Feta Stuffed Pide Recipe

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★★★★★

4.7 from 429 reviews

This Turkish pide recipe features whole wheat dough stuffed with a delicious mixture of fresh spinach, feta, emmental cheese, and seasoned onions, baked to a golden perfection. With bold flavors from sumac and a soft, moon-shaped crust brushed with an egg yolk glaze, this pide makes a wholesome and flavorful meal inspired by traditional Turkish cuisine.

Ingredients

Scale

Dough 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)

Filling Ingredients

  • 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

Finishing Ingredients

  • 1 egg yolk
  • 1 tbsp olive oil for brushing

Instructions

  1. Activate yeast mixture: In a bowl, combine the yeast, sugar, ¼ cup of flour, and 2 oz of lukewarm water. Stir well and let it sit for 10-15 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
  2. Prepare the dough: In the bowl of a stand mixer, mix together the remaining 1 cup of flour and salt. Slowly add the activated yeast mixture and gradually pour in the remaining 2 oz water while mixing on low speed until a smooth and elastic dough forms. Adjust with extra water or flour as needed to get a dough that is springy but not sticky.
  3. First proof: Coat the dough with 1 tbsp olive oil in a bowl, cover it, and leave it in a warm place to rise for at least one hour until doubled in size.
  4. Cook the onion mixture: Heat olive oil in a frying pan over medium heat. Add the finely chopped onion with a pinch of salt and cook until translucent, about 3-4 minutes. Lower the heat, add sumac, and cook for an additional 5 minutes, then set aside.
  5. Prepare the spinach: Boil 3 liters of water and add a tablespoon of salt. Blanch the spinach in the boiling water for 2 minutes, then immediately transfer to a large bowl of cold water to cool. Squeeze out excess water from the spinach and set aside.
  6. Preheat oven: Heat your oven to 465°F (240°C) to prepare for baking the pides.
  7. Shape the dough: Remove the risen dough from the bowl and divide into two equal parts. Roll each part into strips measuring approximately 15 cm by 40 cm (6 inches by 16 inches).
  8. Assemble the pides: On the center of each strip, place 100g feta, half of the onion and sumac mixture, half of the blanched spinach, and 50g emmental or cheddar cheese. Leave about 1.5 inches of dough free around the edges on each side.
  9. Form the pide shape: Fold the long edges of dough upwards without covering the filling, creating a characteristic moon-like shape with open faces.
  10. Egg wash: Beat the egg yolk with 1 tbsp olive oil and brush this mixture evenly over the edges of the dough to create a golden finish during baking.
  11. Bake: Place the prepared pides in the preheated oven and bake for 10-15 minutes until the crust is golden and the cheese filling is melted and bubbly.
  12. Serve: Remove from oven and serve warm, ideally accompanied by a fresh salad of tomatoes, cucumber, and carrots for a well-rounded meal.

Notes

  • Ensure the water added to activate yeast and mix the dough is lukewarm, not hot, to avoid killing the yeast.
  • Blanching spinach helps to soften it while retaining its color and nutrients.
  • Sumac adds a tangy, lemony flavor that complements the spinach and feta beautifully.
  • You can substitute emmental with cheddar based on preference or availability.
  • Brushing the dough edges with egg yolk ensures a shiny, golden crust.
  • Perfect warm as a snack or light meal, pairing well with simple fresh salads.

Keywords: Turkish pide, spinach and feta pide, Turkish bread, vegetarian pide, baked pide, homemade pide

Find it online: https://dailysimplerecipe.com/turkish-spinach-and-feta-stuffed-pide-recipe/