Description
A delicious Turkish-inspired spinach and goat cheese pide featuring a soft, homemade white bread dough filled with sautéed spinach, cumin, and tangy goat cheese, finished with fresh dill and a golden egg wash for a crispy, flavorful crust.
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, for dough)
- 1 tsp sea salt
Filling and Topping
- 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
- Prepare the dough: In a large bowl, combine the flour, dried yeast, caster sugar, and sea salt. Stir in approximately 80ml water and 2 tbsp olive oil, mixing to form a firm, smooth dough. Transfer the dough onto a lightly floured surface and knead for 5 minutes until elastic and smooth. Place the dough back into the bowl, cover it, and leave in a warm place to prove for about 1 hour or until doubled in size.
- Make 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 and spinach, cooking until the spinach wilts and all excess liquid evaporates, about 5 minutes. Remove from heat and allow the filling to cool.
- Preheat the oven: Once the dough has risen, preheat your oven to 220°C (200°C fan oven) or Gas Mark 7. Prepare a non-stick baking tray approximately 30 x 20 cm.
- Shape the pide: Turn the dough out onto a floured surface and divide it into four equal pieces. Roll each piece into a ball, then flatten each ball into a rough oval about 3-4mm thick. Place the ovals onto the baking tray.
- Assemble the pide: Spoon the cooled spinach filling into the center of each dough oval, leaving a 2cm border around the edges. Sprinkle crumbled goat’s cheese and chopped dill evenly over the filling. Fold the sides of the dough inward by about 1cm so they slightly overlap the filling, then pinch and twist the ends together to form pointed ends, sealing the shape.
- Apply egg wash and bake: Brush the exposed dough edges generously with the beaten egg. Bake the pide in the preheated oven for 10-15 minutes, or until the crust is golden brown and the filling is bubbling.
- Serve: Remove from the oven and serve warm. Leftovers can be enjoyed cold or gently reheated.
Notes
- For a spicy twist, add a sprinkle of pul biber (Turkish chili flakes) to the filling.
- You can omit the dill if preferred or substitute with parsley or mint for a different flavor profile.
- Ensure the spinach is thoroughly cooked and excess moisture evaporated to avoid soggy dough.
- Use a non-stick baking tray or line the tray with parchment paper for easy removal and cleaning.
- The dough can be prepared in advance and chilled overnight before rolling and filling.
- These pide are best enjoyed fresh out of the oven for optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Turkish
Keywords: Spinach pide, Turkish bread, goat cheese pide, savory pide, vegetarian Turkish recipe, spinach and cheese flatbread
