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Close up shot of Turkish Pide

Turkish Pide

My Cheese And SpinachTurkish Pide is a soft and pillowy savoury bread boat with cheese and spinach!

Serves 2

5 from 1 vote
Author: Nick Makrides
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Prep: 30 mins
Cook: 15 mins
Total: 41 mins
Course: Bread
Cuisine: Turkish
Calories: 642kcal
Author: Nick Makrides

Ingredients

Dough

  • 1 tsp instant dry yeast see notes
  • 1 tsp sugar
  • 2/3 cup (160 ml) warm water see notes
  • 2 cups (300 g) bread flour or all-purpose flour see notes
  • 3/4 tsp salt
  • 1 1/2 tbsp olive oil + extra to drizzle

Filling

  • 1 cup (250 g) 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 (100 g) semolina
  • 1/4 cup (60 g) unsalted butter melted
  • 2 egg yolks see notes
  • 2 tsp black sesame seeds
  • Chopped parsley to sprinkle

Learn How To Make it! [VIDEO]


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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