Spinach & cheese pide

Spinach & cheese pide


Spinach & cheese pide

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Spinach & cheese pide

Make our version of Turkish pide with spinach and goat cheese for a light lunch or picnic. Pide are flatbreads that are filled and baked in the shape of boats.

Spinach & cheese pide


  • 300g strong white bread flour, plus extra for dusting
  • 1 tsp caster sugar
  • 1 tsp fast-action dried yeast
  • 2 tbsp olive oil
  • 1 tsp olive oil
  • 1 egg, beaten
  • 2 tbsp chopped dill
  • 1 white onion, finely chopped
  • 240g spinach
  • 1 tsp whole cumin seeds
  • 50g firm goat's cheese, crumbled


Mix the flour, yeast, sugar, and 1 tsp of sea salt together in a large bowl. Stir in the 80 ml of water and the oil to make a firm, smooth dough (you may need to add a little more water). Turn the dough out onto a lightly floured work surface and knead for 5 minutes, or until the dough is smooth and elastic. Return the dough to the bowl, cover it, and let it rise in a warm place for about an hour, or until it has doubled in size.

Make the filling in the meantime. In a frying pan, heat the oil over medium heat and cook the onion for about 5 minutes, or until it becomes clear. Add the cumin and spinach and continue cooking for about 5 minutes, or until the spinach has wilted and any liquid has evaporated. Take it off the heat and let it cool down.

When the dough has risen, turn the oven to 220C/200C fan/gas 7. Put the dough on a lightly floured surface and cut it into four pieces. Roll each piece into a ball, and then flatten each ball into a rough oval shape that is about 3–4 mm thick. Place the dough ovals on a non-stick baking sheet that is about 30 cm by 20 cm.

Spoon the cooled spinach filling into the middle of each oval of dough, leaving a 2cm border around the edges. Goat cheese and dill are put on top of the filling. Fold the sides of the dough in about 1 cm, so that they slightly overlap the filling, and bring the ends together to make a point. To keep the ends in place, you may need to twist them a little and press them down.

Once all four pide are put together, brush the dough with an egg that has been beaten. Bake the dough for 10 to 15 minutes, or until it is golden brown and the filling is bubbling. Serve hot (any leftovers can also be eaten cold).

Information :

Caster sugar : is an important part of making yeast bread because it makes the dough rise.

Since the 17th century, people have been using caster sugar. It is also used to make biscuits and cakes, among other baked goods. 

Caster sugar

Caster sugar is hard to work with because its melting point is only about 5°C.

This article talks about the different kinds of caster sugar and gives advice on how to use them in baking.

onion white:

onion white

White onions are a type of vegetable that are most often used in salads. 

It can also be used as a flavoring. White onion is thought of as a versatile vegetable in many places, including the United States.

The French were the first ones to grow white onions. They were trying to make a milder onion that didn't taste bitter or harsh.

The white onion can be used to make soup, salad, and vegetables that are stuffed.

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