There are things that I just never get enough of. In any case, this includes just about everything that has to do with dough. So it goes to me then of course also with delicious Pide (for me always plural!), Which can be topped with all kinds of delicacies. So also the Pide with spinach and feta. Of course, I have for this also a simple recipe for you!
What actually is Pide?
Pide are a delicious combination of fluffy yeast dough and a delicious topping. Sounds a bit like pizza, doesn't it? One of the very obvious differences between pide and pizza is the shape. While pizza is usually round, you'll usually find these variations known from Turkey in a ship shape.
I find this shape super convenient because the edge encompasses the topping and then the pide is best eaten by hand. My personal favorites are always the ends. Pide you can really fill with anything. One of my very favorite versions is the pide with spinach and feta!
The dough: Quick and easy
Basically, the dough for Pide is a very simple yeast dough. But I really wanted to perfect the dough and have made me to test. So I tried the yeast dough once with olive oil, with milk and even times with yogurt and get different results in each case.
Personally, I found the best dough with milk, which you can then also find in the recipe card. It was simply the fluffiest. If you have an intolerance to lactose or a vegan diet, you can also use the dough from the flatbread or replace the whole milk with a vegetable alternative.
For my pide dough you need:
- Flour: Use type 550 for the yeast dough
- Dry yeast
- Whole milk
- Olive oil
Please note that you will find the exact quantities at the bottom of the recipe card. As with any yeast dough, the dough should be left to rise at room temperature after kneading. The yeast will then do its job and the dough will puff up. In the meantime, you can relax and take care of the topping.
Spinach and feta: a perfect combination!
The first Pide, which I have ever made myself, is the Pide with spinach and feta. This combination I celebrate yes already very much in the small spinach pockets, but here there is directly a larger load at once of it.
You make the topping very quickly and easily from a few ingredients:
- Spinach, frozen
- Salt, pepper
The preparation of the topping for the pide with spinach and feta is really super easy: just crumble everything together and it's ready. Well, of course, you should chop the onion and garlic finely beforehand. But you don't have to fry anything, in the oven there is enough heat to cook everything.
In case you were wondering what this sumac is, it is a vinegar tree spice that tastes slightly sour and tart at the same time. You can get sumac in oriental supermarkets or online. I've linked my favorite sumac in the recipe card. If you don't like sumac, you can add a few teaspoons of lemon juice instead.
Shape and bake pide
I admit: My first pide with spinach and feta did not look like the photo. Taste-wise it was great and also one has recognized what it is about - but the first one was just not perfect. But that was really not bad.
Simply divide the dough and roll it out lengthwise with a rolling pin. Then you just put the filling on it and leave some space on all sides so that you can fold it over later. And it's exactly when I folded it over that I kind of had my difficulties - I just pressed the sides together really tight. But you don't have to.
The sides you fold namely just and then but both ends, where the ship runs together, press well together. Only here the dough must hold together really well, otherwise the pide rises during baking and does not keep its shape. That's it! After that, the pide with spinach and feta can go into the oven at about 200 °C top and bottom heat. If you have a pizza stone, you can of course use it very well for this.
Prepare, freeze and snack
Pide can generally be prepared very well and then baked fresh when you are hungry for it or the guests are there. Just prepare the toppings and the dough and when it's time, shape the pide and bake it fresh.
If you have some left over or you want to prepare pide for lazy days so that you don't really have to do anything, pre-bake the pide and let it cool. Then you can put it in the freezer. There it will keep for up to 6 months. Frozen pide can then be baked in the oven.
Personally, I like my Pide with spinach and feta but really fresh - remains there anyway never what. As a tip I would like to give you lemon slices to serve with this variation of Pide. Then just squeeze a few drops of lemon juice directly over it and enjoy - divine!
By the way, be sure to try the delicious pide with eggplant!
I wish you now first of all a lot of fun trying and a good appetite!
- Halabi, Rafik (Author)
Recipe for pide with spinach and feta
For the dough
- 300 g Wheat flour type 550
- 3,5 g Dry yeast
- 1 pinch Sugar
- 80 ml lukewarm water
- 100 ml lukewarm milk
- 1 tablespoon Olive oil
- 1/2 teaspoon Salt
- 1 Egg yolk
For the filling
- 250 g chopped spinach (frozen)
- 180 g Feta
- 1 small onion
- 1 small clove of garlic
- 2 teaspoon Sumac
- Salt, pepper
- Lemon wedges
- Sift flour into a bowl.
- Press a small well in the flour mound, add yeast and sugar and mix with water. Leave to rest or react for a few minutes.
- Add milk, oil and salt and knead by hand or with a food processor for about 6-8 minutes until a smooth dough.
- Cover the dough with a cloth and let it rise for about 90 minutes.
- Meanwhile, prepare the filling.
- Drain the spinach in a sieve. You can of course also use fresh spinach - you should then wash it well and chop it coarsely.
- Peel and finely chop the onion and garlic. Crumble the feta.
- In a bowl, mix spinach with onions, garlic and sumac. Season to taste with salt and pepper.
- Preheat oven to 200 °C top/bottom heat. Roll out baking tray with baking paper.
- Dust the work surface with flour and cut the dough into two equal parts. You can simply weigh the dough.
- Roll out the dough lengthwise with a rolling pin and spread the filling in the center. Leave a margin of approx. 1-2 cm free.
- Carefully fold the edge and press lightly. At the ends, the edges should overlap and taper to a point. Press them well so that they do not open during baking.
- Mix egg yolk in a small bowl and brush the edges of the pide with it.
- Bake pide with spinach in the oven for about 15 minutes until golden brown and crisp.
- Serve the pide with lemon wedges, as the acid makes the spinach even more flavorful.