Description
A savory fusion of Turkish and Greek cuisine, this Pide with Spanakopita Filling features a golden boat-shaped flatbread filled with creamy spinach, feta, and herbs — crispy on the outside and melty in the center.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup warm water
- 3 tbsp olive oil
- 1 packet (7g) dry yeast
- 1 tsp sugar
- 1 tsp salt
- 400g fresh spinach, chopped
- 200g feta cheese, crumbled
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp fresh dill or parsley, chopped
- 1 egg, beaten (for brushing)
- Black pepper to taste
Instructions
- Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper.
- In a bowl, combine warm water, sugar, and yeast. Let it sit for 10 minutes until frothy. Add flour, salt, and olive oil. Knead into a soft dough, cover, and let rise for 1 hour.
- While the dough rises, sauté onion in olive oil until soft. Add garlic and spinach. Cook until wilted and moisture evaporates. Let cool, then mix with feta, herbs, and pepper.
- Divide dough into 4 equal parts. Roll each into an oval about 1/4 inch thick. Spoon filling in the center, fold sides inward, and pinch ends to form a boat shape.
- Transfer to baking sheet. Brush edges with beaten egg.
- Bake for 15–18 minutes or until golden and crisp.
- Let cool slightly, slice, and serve warm with a side of yogurt or salad.
Notes
- Drain spinach well to avoid soggy filling.
- Use parchment paper to prevent sticking.
- Add sesame seeds to crust for extra flavor and visual appeal.
Nutrition
- Serving Size: 1 pide
- Calories: 430
- Sugar: 3g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 60mg