Dinner

Spinach and Goat’s Cheese Pide Recipe

Name: Spinach and Goat’s Cheese Pide Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
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, for dough); 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)

ByEthan Lark November 24, 2025November 24, 2025

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Introduction

Spinach & cheese pide is a deliciously crisp, boat-shaped Turkish flatbread filled with a flavorful mix of spinach, goat’s cheese, and aromatic spices. This savory pastry makes a perfect snack or light meal, combining fresh ingredients with a satisfying homemade dough.

Two long oval-shaped breads with thick golden crust edges lie on white parchment paper over a white marbled surface, each topped with a layer of cooked green spinach mixed with small crumbles of white cheese and bits of browned nuts or seeds. One of the breads is whole, showing neatly folded crust ends, while the other is cut into two triangular slices with the toppings still chunky and vibrant. To the left, a knife with a wooden handle rests partially on the parchment. 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, divided
1 egg, beaten
1 white onion, finely chopped
1 tsp whole cumin seeds
240g spinach
50g firm goat’s cheese, crumbled
2 tbsp chopped dill
1 tsp sea salt

Instructions

Step 1: In a large bowl, combine flour, yeast, sugar, and sea salt. Stir in 80ml water and 1 tbsp olive oil to form a firm, smooth dough. Add a little more water if necessary. Turn dough onto a floured surface and knead for 5 minutes until smooth and elastic.
Step 2: Place dough back in the bowl, cover, and let it rise in a warm place for about 1 hour, until doubled in size.
Step 3: While the dough rises, heat 1 tsp olive oil in a frying pan over medium heat. Fry chopped onion for 5 minutes until translucent. Add cumin seeds and spinach, cooking until spinach wilts and liquid evaporates, about 5 minutes. Remove from heat and let cool.
Step 4: Preheat the oven to 220°C (200°C fan) / gas mark 7. Turn risen dough onto a floured surface and divide into four equal pieces. Roll each piece into a ball, then flatten into rough ovals about 3–4mm thick.
Step 5: Place dough ovals on a non-stick baking tray roughly 30 x 20cm. Spoon cooled spinach mixture onto the center of each oval, leaving a 2cm border. Sprinkle crumbled goat’s cheese and chopped dill over the filling.
Step 6: Fold the edges of each dough oval inwards by about 1cm to slightly overlap the filling, bringing the ends together to form pointed shapes. Press and twist ends gently to seal.
Step 7: Brush the dough edges with beaten egg. Bake for 10–15 minutes until golden brown and filling is bubbling. Serve warm.

Tips & Variations

You can omit the dill if preferred or add a sprinkle of pul biber (Turkish chili flakes) for a mild spicy kick.

Storage

Store any leftover pide in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (160°C fan) for about 5–7 minutes to restore crispness. Avoid microwaving to prevent sogginess.