Name: Cheesy Spinach and Feta Turkish Pide
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Turkish cuisine
Ingredients: 500 g pide dough (prepared, or homemade); 300 g fresh spinach (washed and roughly chopped); 200 g feta cheese (crumbled); 2 pcs garlic (cloves, minced); 1 pcs egg (large); 2 tbsp olive oil (plus extra for brushing); 0.5 tsp salt; 0.25 tsp black pepper

A golden-brown, boat-shaped Turkish pide is generously topped with melted cheese, vibrant green spinach, and crumbled white feta, ready to be sliced and enjoyed.

This delightful Turkish pide brings together the vibrant flavors of the Mediterranean in a comforting, boat-shaped bread. A soft, yeasted dough forms the perfect base for a rich filling of sautéed spinach, pungent garlic, and salty feta cheese, bound together with a touch of egg and brushed with olive oil for a golden finish. Baked to perfection, the pide emerges from the oven with a chewy crust and a warm, savory interior, making it an ideal vegetarian dish for any meal. Its rustic charm and simple yet profound flavors exemplify the versatility of Turkish pide as a culinary canvas.

Preparation time: 30 min
Cooking time: 25 min
Total time: 55 min
Servings: 6

Instructions

Prepare the Filling

1Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
2Add the chopped spinach to the pan and cook until completely wilted and all liquid has evaporated, about 5-7 minutes. Ensure the spinach is well-drained to prevent a soggy filling.
3Remove the spinach from heat and let it cool slightly. Squeeze out any excess moisture from the spinach.
4In a medium bowl, combine the cooled spinach, crumbled feta cheese, salt, and pepper. Mix well.

Assemble the Pide

1Preheat your oven to 200°C (400°F). Lightly flour a clean work surface.
2Divide the pide dough into 6 equal portions. Roll each portion into an elongated oval shape, approximately 25-30 cm (10-12 inches) long and 10-12 cm (4-5 inches) wide.
3Spread an even layer of the spinach and feta filling down the center of each dough oval, leaving a border of about 2 cm (1 inch) on each side.
4Fold the edges of the dough over the filling, pinching the ends to form the traditional boat shape of a pide. Ensure the sides are sealed to hold the filling.

Bake the Pide

1Crack the egg into a small bowl and gently whisk. Brush the exposed dough edges of the pide with the whisked egg.
2Transfer the assembled pides to a baking sheet lined with parchment paper. Drizzle the filling lightly with the remaining olive oil.
3Bake for 15-20 minutes, or until the crust is golden brown and the filling is hot and bubbly. The baking time may vary based on your oven.
4Remove from the oven, allow to cool slightly, and serve warm. Turkish pide is traditionally served with a side of plain yogurt.

Instructions

Prepare the Filling

1Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
2Add the chopped spinach to the pan and cook until completely wilted and all liquid has evaporated, about 5-7 minutes. Ensure the spinach is well-drained to prevent a soggy filling.
3Remove the spinach from heat and let it cool slightly. Squeeze out any excess moisture from the spinach.
4In a medium bowl, combine the cooled spinach, crumbled feta cheese, salt, and pepper. Mix well.

Assemble the Pide

1Preheat your oven to 200°C (400°F). Lightly flour a clean work surface.
2Divide the pide dough into 6 equal portions. Roll each portion into an elongated oval shape, approximately 25-30 cm (10-12 inches) long and 10-12 cm (4-5 inches) wide.
3Spread an even layer of the spinach and feta filling down the center of each dough oval, leaving a border of about 2 cm (1 inch) on each side.
4Fold the edges of the dough over the filling, pinching the ends to form the traditional boat shape of a pide. Ensure the sides are sealed to hold the filling.

Bake the Pide

1Crack the egg into a small bowl and gently whisk. Brush the exposed dough edges of the pide with the whisked egg.
2Transfer the assembled pides to a baking sheet lined with parchment paper. Drizzle the filling lightly with the remaining olive oil.
3Bake for 15-20 minutes, or until the crust is golden brown and the filling is hot and bubbly. The baking time may vary based on your oven.
4Remove from the oven, allow to cool slightly, and serve warm. Turkish pide is traditionally served with a side of plain yogurt.

Nutrition Information

Calories: 350 kcal
Protein: 15 g
Fat: 18 g
Carbs: 30 g

Nutrient	Per serving
Calories	350 kcal
Protein	15 g
Fat	18 g
Carbs	30 g

Tips

Ensure your spinach is squeezed of all excess water. This prevents a soggy pide base.
Don't overcrowd the baking sheet. Give each pide space to brown evenly.
Serve immediately from the oven for the best texture and flavor experience.