Spinach Pide

Boat-shaped Turkish pide of yeasted dough filled with spinach and white cheese, topped with kashar and baked. Brushed with butter and sliced while hot.

Ingredients

• 500 g white flour
• 300 g (1 1/4 cups) warm water
• 35 g (2.5 tbsp) olive oil
• 7 g (1 packet) dry yeast
• 10 g (2 tsp) salt
• 400 g spinach
• 80 g onion
• 120 g white cheese (feta)
• 60 g grated kashar cheese
• 2 g red pepper flakes
• 25 g butter (melted)

Instructions

1. 1

   Dissolve the yeast in the warm water. Add the flour, 7 g of the salt and the olive oil and knead for 8-10 minutes into a soft, smooth dough. Cover and let rise in a warm place for 1 hour, until doubled.

2. 2

   Wash, drain and finely chop the spinach. Finely chop the onion and crumble the white cheese; mix with the remaining salt and the pepper flakes.

3. 3

   Preheat the oven to 240 °C. Divide the dough into 4 and roll each on a floured surface into an oval about 30 cm long.

4. 4

   Divide the filling among the ovals, fold the edges inward and pinch the ends to form boats; sprinkle the kashar cheese on top.

5. 5

   Place on a parchment-lined tray and bake at 240 °C for 12-15 minutes, until the edges are golden and the cheese has melted.

6. 6

   Brush the crusts with the melted butter as soon as they come out, slice and serve hot.

Nutrition

Per serving