Pide with Spanakopita Filling

There’s something so satisfying about a warm, golden pide coming out of the oven. Now imagine that crust filled with creamy spinach and salty feta — the familiar comforts of spanakopita wrapped in the tender embrace of Turkish flatbread. This Pide with Spanakopita Filling brings together two beloved dishes into one unforgettable bite. Crispy on the edges, soft in the middle, and packed with herbaceous, cheesy goodness — it’s a meal that makes you feel instantly at home.

Behind the Recipe

I’ve always loved the way food brings cultures together. On one hand, there’s the Turkish pide — boat-shaped, chewy flatbread that’s often filled with meats or cheese. On the other, the Greek classic spanakopita — a savory pie made with spinach, feta, and herbs. One day, I figured, why not fill a pide with that creamy, herb-packed spanakopita filling? The result was even better than I imagined. It’s earthy, rich, and comforting, with the perfect balance of crunch and melt.

Recipe Origin or Trivia

Pide is a staple in Turkish cuisine, often called “Turkish pizza” because of its shape and versatility. It’s baked in stone ovens and served fresh across bakeries and homes. Spanakopita, meanwhile, is a treasured Greek dish made from spinach, feta cheese, onions, and herbs, traditionally wrapped in phyllo pastry. This fusion brings together the soft chew of pide dough and the creamy filling of spanakopita — both rooted in the eastern Mediterranean and made to be shared around a table.

Why You’ll Love Pide with Spanakopita Filling

It’s not just comfort food — it’s a culinary connection between two cultures, baked into a golden crust.

Versatile: Enjoy it as lunch, dinner, or even as a warm appetizer.
Budget-Friendly: Uses accessible ingredients with big flavor.
Quick and Easy: The dough is simple, and the filling comes together fast.
Customizable: Add herbs, swap cheeses, or include extra veggies.
Crowd-Pleasing: A centerpiece dish that slices easily and serves many.
Make-Ahead Friendly: The filling and dough can be prepped in advance.
Great for Leftovers: Reheats beautifully for lunch the next day.

Chef’s Pro Tips for Perfect Results

Getting that perfect golden pide with creamy filling isn’t hard — just follow these tips.

• Use fresh spinach and sauté it to remove excess moisture.
• Season the filling well — spinach needs salt, herbs, and richness.
• Roll the dough thin but not too thin — about 1/4 inch is ideal.
• Pinch the ends of the pide tight so the filling stays inside.
• Brush the crust with egg yolk before baking for a golden finish.

Kitchen Tools You’ll Need

No need for fancy equipment — just what’s already in your kitchen.

Mixing bowls: For the dough and filling.
Rolling pin: To shape the dough boats.
Baking sheet: Lined with parchment for even cooking.
Skillet: To sauté spinach and onions.
Pastry brush: For that golden crust finish.
Sharp knife or pizza cutter: To slice and serve.

Ingredients in Pide with Spanakopita Filling

This recipe uses familiar, humble ingredients that come together in a beautiful way.

1. All-purpose flour: 3 cups, forms the base of the pide dough.
2. Warm water: 1 cup, helps activate the yeast and bring the dough together.
3. Olive oil: 3 tablespoons, adds richness to the dough and filling.
4. Dry yeast: 1 packet (7g), makes the dough rise and puff beautifully.
5. Sugar: 1 teaspoon, feeds the yeast and helps the dough brown.
6. Salt: 1 teaspoon, balances the dough’s flavor.
7. Fresh spinach: 400g, sautéed and chopped for the filling.
8. Feta cheese: 200g, crumbled for a salty, creamy texture.
9. Onion: 1 medium, finely chopped and sautéed until soft.
10. Garlic: 2 cloves, minced for depth and aroma.
11. Fresh dill or parsley: 2 tablespoons, chopped, to brighten the filling.
12. Egg: 1, beaten, for brushing the crust.
13. Black pepper: To taste, adds a little kick to the filling.

Ingredient Substitutions

Need to work with what you’ve got? No problem.

Fresh spinach: Frozen spinach, thawed and drained.
Feta cheese: Ricotta, goat cheese, or plant-based cheese.
All-purpose flour: Whole wheat or spelt flour for a rustic touch.
Dry yeast: Instant yeast, same quantity.
Onion: Leeks or shallots work beautifully.
Fresh herbs: Dried herbs in half the amount.

Ingredient Spotlight

Feta Cheese: This crumbly, briny cheese brings creamy saltiness to every bite. It pairs beautifully with the earthiness of spinach and helps bind the filling.

Fresh Spinach: The leafy base of the filling, spinach adds nutrition, color, and a slightly earthy flavor that’s enhanced when sautéed and seasoned properly.

Instructions for Making Pide with Spanakopita Filling

Let’s get into it — this is where the real fun begins. Here are the steps you’re going to follow:

1. Preheat Your Equipment:
   Set your oven to 220°C (425°F). Line a baking tray with parchment paper.
2. Combine Ingredients:
   In a bowl, mix warm water, sugar, and yeast. Let sit 10 minutes until frothy. Stir in flour, salt, and olive oil. Knead into a soft dough. Cover and rest for 1 hour.
3. Prepare Your Cooking Vessel:
   While the dough rises, sauté onion in olive oil until soft. Add garlic and spinach. Cook until wilted and moisture evaporates. Cool slightly, then mix in feta, herbs, and black pepper.
4. Assemble the Dish:
   Divide dough into 4 pieces. Roll each into an oval about 1/4 inch thick. Spoon filling into the center, leaving edges free. Fold sides inward and pinch the ends to shape into a boat.
5. Cook to Perfection:
   Place on the baking tray. Brush crust with beaten egg. Bake for 15–18 minutes until golden and crisp.
6. Finishing Touches:
   Let cool for 5 minutes before slicing. Optionally brush edges with olive oil for shine.
7. Serve and Enjoy:
   Serve warm, sliced into pieces, with a side of yogurt or lemon wedges.

Texture & Flavor Secrets

This pide brings contrast in every bite — crispy, golden edges, soft chewy bread inside, and a creamy, savory filling that’s packed with herbs and a little briny kick from feta. The crust is tender but sturdy enough to hold everything together. It’s rustic, hearty, and full of flavor.

Cooking Tips & Tricks

Here’s how to level up your baking game with ease.

• Let the dough rest fully so it rolls out smoothly.
• Press excess water out of the spinach before mixing.
• Use parchment paper to prevent sticking and for easy cleanup.
• Make mini pides for individual portions or appetizers.

What to Avoid

Avoid these common pitfalls and your pide will shine every time.

• Don’t overfill the dough — it can leak or become soggy.
• Skipping egg wash means a dull, pale crust.
• Undercooking the spinach can leave the filling watery.

Nutrition Facts

Servings: 4
Calories per serving: 430

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 1 hour 45 minutes (including dough rise)

Make-Ahead and Storage Tips

You can prep the dough and filling a day ahead and refrigerate them separately. Assemble just before baking. Baked pide keeps well in the fridge for up to 3 days — reheat in a hot oven to bring back that crispness. It also freezes well — just wrap tightly and thaw before reheating.

How to Serve Pide with Spanakopita Filling

Serve it as the star of a light meal with a cucumber-tomato salad or a bowl of lentil soup. It’s great as part of a meze spread or sliced into smaller pieces for a brunch board. A squeeze of lemon adds a fresh finish.

Creative Leftover Transformations

Got a slice or two left? Don’t let it go to waste.

• Reheat and top with a poached egg for a savory breakfast.
• Cut into strips and dip into hummus or yogurt sauce.
• Chop and stuff into a wrap with fresh greens for lunch.

Additional Tips

• Sprinkle sesame seeds or nigella seeds on the crust for extra flair.
• Add chopped olives or sun-dried tomatoes to the filling for variety.
• Use a pizza stone for an even crisper base.

Make It a Showstopper

Brush the crust with butter or olive oil after baking for a glossy finish. Garnish with extra fresh herbs or a sprinkle of chili flakes for color. Serve on a wooden board for a rustic, shareable presentation.

Variations to Try

• Cheese Lovers’ Pide: Add mozzarella or kasseri to the filling.
• Vegan Version: Use dairy-free feta and olive oil in the dough.
• Spicy Kick: Add chili flakes or chopped jalapeños to the filling.
• Mini Party Pides: Make smaller versions perfect for appetizers.
• Sweet Twist: Fill with ricotta and spinach with a drizzle of honey.

FAQ’s

Q1: Can I use store-bought dough?

Yes, pizza dough works well as a shortcut.

Q2: Is this recipe vegetarian?

Absolutely — no meat, just wholesome greens and cheese.

Q3: Can I freeze the unbaked pides?

Yes, freeze them on a tray, then store in bags. Bake from frozen, adding a few minutes.

Q4: What other fillings work with this dough?

Anything from ground meat to mushrooms or mashed potatoes.

Q5: Can I use phyllo instead of dough?

Phyllo works better for spanakopita than pide. Stick to dough for best results.

Q6: How do I make the crust extra crispy?

Use a hot oven and preheated baking stone or tray.

Q7: Can I prep the filling ahead?

Yes, it keeps for up to 2 days in the fridge.

Q8: What if I don’t have fresh herbs?

Use dried herbs, just reduce the quantity by half.

Q9: Can I add an egg on top like some pides?

Yes, crack one over the center halfway through baking for a beautiful finish.

Q10: What’s the best way to store leftovers?

Wrap tightly and refrigerate. Reheat in the oven to restore crispiness.

Conclusion

Pide with Spanakopita Filling is a beautiful blend of tradition and creativity. It’s hearty, flavorful, and packed with comfort — perfect for sharing with family or bringing something special to your table. Once you try it, this cozy fusion dish just might become a new favorite.

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