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Turkish Pide

by Nick Makrides
Close up shot of Turkish Pide

This Turkish Pide with Cheese And Spinach is kind of like a Turkish pizza, but in boat form! It’s filled with yummy Turkish cheese and spinach, and I’ve added a bit of my own flair with my own spices, cumin and cinnamon. It all comes together in a pillowy soft bread ready to be sliced up and eaten! Plus that cooked egg yolk on top just adds a bit of extra richness!

Top down shot of Turkish Pide

I absolutely love these Turkish Pide. Here’s why…

I love how easy it is to make these! And I also love how you can literally fill them with anything! There are meat versions, this one of course is a lovely cheese and spinach vegetarian option. I love putting my own little twist on things, in this case the flavour, but more about that below! The obvious thing here is the boat shape which is so cute and the egg on top! The egg is very quickly cooked, but kind of makes this look like a breakfast food!

Extreme close up of Turkish Pide

What do these Turkish Pide taste like?

The bread crust is soft and pillowy, the filling is deliciously cheesy with the addition of yummy spices like cinnamon, cumin and paprika which gives it a very slight sweetness. The egg yolks on top makes this rich in flavour and a great breakfast food option!

Cheese stretching on Turkish Pide

What are the ingredients I need?

Dough

Dough ingredients for Turkish Pide

Instant Dry Yeast – The yeast I used was instant dry yeast. This is what will work for this recipe. Rapid dry yeast will also work.

Sugar – I used granulated sugar

Warm water – In order to make sure the dry yeast is activated; you want the temperature to be 40C / 100F.

Bread flour – Bread flour is a higher gluten flour that results in a nice chewy bread dough with more elasticity.

Salt – I used fine salt.

Olive oil – I used extra virgin olive oil.

Filling
Filling ingredients for Turkish Pide

Kaşar cheese – This is a Turkish cheese which is very similar in texture and flavor to mozzarella. I would describe it as slightly stronger in flavor. I purchased mine from a local Turkish supermarket. If you can’t find this cheese, you can replace it with mozzarella.

Brown onion –  Red or white will also work.

Garlic – freshly minced garlic is always best.

Spinach – I use baby spinach leaves that were washed and dried well.

Paprika, cumin and cinnamon – these spices add a little bit of smokey sweetness to the pide.

Semolina – this is optional but adds a little crunch under the

Butter – I used melted unsalted butter.

Eggs – I used only the egg yolks for this recipe. They make the

Sesame seeds – optional but adds a bit of visual flair.

Parsley – finely chopped.

Let’s go through each step.

Dough

Instructional image for Turkish Pide 01

  1. Add the instant dry yeast and sugar to a jug or bowl and stir to combine. Add the water and stir. Allow to sit in a warm spot for 5 minutes. If the yeast is active, it will froth up.
  2. To a large bowl, add the bread flour and salt. Whisk to combine. Add the yeast mixture along with the oil.

Instructional image for Turkish Pide 02

  1. Use clean hands to mix until a sticky dough forms.
  2. Dust your workbench with flour and knead the dough for 5 minutes or until a smooth dough forms.

Instructional image for Turkish Pide 03

  1. Drizzle some oil in the mixing bowl and spread it around a little before you place the dough back in it. Cover with plastic wrap and allow to rise in a warm spot.

Filling

Instructional image for Turkish Pide 04

  1. To prepare the filling, add a little oil to a frypan on medium high heat. Next, add the onion and garlic and stir using a wooden spoon until aromatic, about 60 seconds.
  2. Add the spinach and allow to cook, stirring, until it cooks right down, about 3 minutes.

Instructional image for Turkish Pide 05

  1. Add the paprika, cumin, salt and cinnamon and stir to coat.
  2. If the spinach starts releasing a lot of liquid, drain it out of the spinach before using.

Assembly & Baking

Instructional image for Turkish Pide 06

  1. Preheat your oven to 200C / 400F. Sprinkle two baking trays with semolina. Set aside. Once the dough has risen, unwrap, punch the dough in the center and dust your workbench with flour. Knead the dough slightly and shape back into a ball.
  2. Slice in half.

Instructional image for Turkish Pide 07

  1. Use a rolling pin to roll both out to a 30cm long oval shape. Or slightly smaller than your baking tray. Place on pre-prepared baking trays.
  2. Sprinkle with half the cheese,

Instructional image for Turkish Pide 08

  1. Add half the spinach
  2. Fold about an inch of the boat dough over the top and pinch each end.

Instructional image for Turkish Pide 09

  1. Brush with butter and bake for 15 minutes or until golden.
  2. Optional: add an egg yolk on top of each pide.

Instructional image for Turkish Pide 10

  1. Bake for an extra minute. Slice into fingers and serve with a sprinkle of parsley.

My Top Tips!

Storage

These Turkish Pide can be stored in an airtight container for up to three days and reheated in the oven for 10 minutes.

How to freeze

You can bake these and freeze them wrapped tightly in plastic or even freeze them before they’re baked. Simply bake for 30-40 minutes if frozen.

Water Temperature

In order to make sure the dry yeast is activated; you want the temperature to be 40C / 100F.

Instant Dry Yeast

The yeast I used was instant dry yeast. This is what will work for this recipe. Rapid dry yeast will also work.

Bread flour

Bread flour is a higher gluten flour that results in a nice chewy bread dough with more elasticity. You can use all-purpose flour in its place.

Water

The ideal water temperature is 40C / 100F.

To Create A Warm Spot

If it’s a cold day where you are and you’re struggling to find a warm spot in the house to let the yeast rise and the bread dough rise, boil the kettle, and pour into a large pot. Place the pot in your oven 5 minutes before using. It creates a warm steamy environment which is perfect for the yeast and dough to rise.

Kasar Cheese

Kaşar cheese

This is a Turkish cheese which is very similar in texture and flavor to mozzarella. I would describe it as slightly stronger in flavor. I purchased mine from a local Turkish supermarket. If you can’t find this cheese, you can replace it with mozzarella.

Egg Yolk

The egg yolk here just ads visual flair and extra flavour and richness. If you’re serving this for breakfast, and in my opinion any time, it’s a great addition. It’s blasted in the oven for the final 20 seconds so that it’s not raw.

Loved this Turkish Pide? Here’s some other Recipes You Might Like!

Ovehead shot of Greek Tzatziki Dip

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Close up shot of Turkish Pide

Turkish Pide

Serves 2

5 from 1 vote
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 41 mins
Course: Bread
Cuisine: Turkish

Ingredients

Dough

  • 1 tsp instant dry yeast see notes
  • 1 tsp sugar
  • 2/3 cup warm water see notes
  • 2 cups bread flour or all-purpose flour see notes
  • 3/4 tsp salt
  • 1 1/2 tbsp olive oil + extra to drizzle

Filling

  • 1 cup kaşar cheese crumbled (see notes)
  • 1/2 brown onion finely chopped
  • 1 garlic clove finely minced
  • 1 tbsp olive oil
  • 180 g spinach washed and dried
  • 1/2 tsp paprika
  • 1/2 cumin
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup semolina
  • 1/4 cup unsalted butter melted
  • 2 egg yolks see notes
  • 2 tsp black sesame seeds
  • Chopped parsley to sprinkle


Instructions

Dough

  • Add the instant dry yeast and sugar to a jug or bowl and stir to combine. Add the water and stir. Allow to sit in a warm spot for 5 minutes. If the yeast is active, it will froth up as shown in the video.
  • To a large bowl, add the bread flour and salt. Whisk to combine. Add the yeast mixture along with the oil and use clean hands to mix until a sticky dough forms. Dust your workbench with flour and knead the dough for 5 minutes or until a smooth dough forms. Drizzle some oil in the mixing bowl and spread it around a little before you place the dough back in it. Cover with plastic wrap and allow to rise in a warm spot.

Filling

  • To prepare the filling, add a little oil to a frypan on medium high heat. Add the onion and garlic and stir using a wooden spoon until aromatic, about 60 seconds.
  • Add the spinach and allow to cook, stirring, until it cooks right down, about 3 minutes. Add the paprika, cumin, salt and cinnamon and stir to coat. If the spinach starts releasing a lot of liquid, drain it out of the spinach before using.

Assembly & Baking

  • Preheat your oven to 200C / 400F. Sprinkle two baking trays with semolina. Set aside.
  • Once the dough has risen, unwrap, punch the dough in the center and dust your workbench with flour. Knead the dough slightly and shape back into a ball. Slice in half and use a rolling pin to roll both out to a 30cm long oval shape. Or slightly smaller than your baking tray. Place on pre-prepared baking trays.
  • Sprinkle with half the cheese, add half the spinach and fold about an inch of the boat dough over the top and pinch each end. Brush with butter and bake for 15 minutes or until golden.
  • Optional: add an egg yolk on top of each pide and bake for an extra minute. Slice into fingers and serve with a sprinkle of parsley.

Notes

Storage
These Turkish Pide can be stored in an airtight container for up to three days and reheated in the oven for 10 minutes.
How to freeze
You can bake these and freeze them wrapped tightly in plastic or even freeze them before they’re baked. Simply bake for 30-40 minutes if frozen.
Water Temperature
In order to make sure the dry yeast is activated; you want the temperature to be 40C / 100F.
Dry Yeast
The yeast I used was instant dry yeast. This is what will work for this recipe. Rapid dry yeast will also work.
Bread flour
Bread flour is a higher gluten flour that results in a nice chewy bread dough with more elasticity. You can use all-purpose flour in its place.
Water
The ideal water temperature is 40C / 100F.
To Create A Warm Spot
If it’s a cold day where you are and you’re struggling to find a warm spot in the house to let the yeast rise and the bread dough rise, boil the kettle, and pour into a large pot. Place the pot in your oven 5 minutes before using. It creates a warm steamy environment which is perfect for the yeast and dough to rise.
Kaşar cheese
This is a Turkish cheese which is very similar in texture and flavor to mozzarella. I would describe it as slightly stronger in flavor. I purchased mine from a local Turkish supermarket. If you can’t find this cheese, you can replace it with mozzarella.
Egg Yolk
The egg yolk here just ads visual flair and extra flavour and richness. If you’re serving this for breakfast, and in my opinion any time, it’s a great addition. It’s blasted in the oven for the final 20 seconds so that it’s not raw.

Nutrition

Calories : 642kcal
Carbonhydrates: 43g
Protein: 14g
Fat: 48g
Saturated Fat: 19g
Polyunsaturated Fat: 4g
Monounsaturated Fat : 22g
Trans Fat : 1g
Cholesterol: 256mg
Sodium: 1546mg
Potassium : 729mg
Fiber: 6g
Sugar : 4g
Vitamin A: 9452IU
Vitamin C: 29mg
Calcium: 167mg
Iron: 6mg
Nutrition Disclosure

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