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Do you know the Pide? It is a pizza or bread from Turkish cuisine. Traditionally, the Pide is made from minced meat but today I am showing you a vegetarian version. Pide is perfect for a snack, a meal to prepare in advance or to accompany your barbecues in summer. Here is my recipe for Vegetarian Pide with Spinach, Mint and Feta.
A Pide, what is it?
As mentioned above, the word Pide comes from Turkish cuisine and is a kind of pizza or bread, usually covered with sesame seeds. Pide is made with flour, yeast, salt and water like most breads, and to make this bread even softer, you have to add plain yogurt and olive oil.
The Pide can have any type of shape (round, elongated, boat-shaped) and be garnished or plain. Abroad, we tend to use the word “Pide” to designate Turkish bread shaped like a boat and garnished with meat or vegetables, as in the following recipe.
Pide can be served in for a starter or as amain course accompanied by a salad such as a cucumber salad with dill or a Tomato salad.
Recipe for Vegetarian Pide with Spinach, Mint and Feta
For 6 servings you need the following ingredients.
Ingredients
For the pide dough
- 21 g fresh yeast (or 9 g instant or dry yeast)
- 300 ml of lukewarm water (no more than 38 ° C)
- 600 g flour
- 1 teaspoon of sugar
- 2 teaspoons of salt
- 40 ml olive oil
- 70 g of plain yogurt
For the filling
- 450 g frozen spinach or 1 kg fresh spinach
- 300 g feta
- 8 sprigs of dill
- 4 sprigs of mint
- 8 sprigs of flat-leaf parsley
- 2 cloves garlic
- Olive oil
- Salt
- Pepper
- 3 eggs + 1 egg yolk
- Black sesame seeds
Preparation
For the pide dough
In a small bowl, activate the yeast by dissolving it with 100 ml of water and 1 tablespoon of flour, both taken from the total amount. Add the sugar. Mix well and let stand 15 min. The mixture should start to foam.
Meanwhile, combine the flour and salt in a large bowl. Then add the yeast-based preparation, the rest of the water, the olive oil and the plain yogurt. Mix all ingredients together until you get a dough. Knead the dough for 5 minutes until it is smooth. Cover with a clean cloth and let it rise for 1 to 2 hours.
For the filling
Start by thawing the spinach either in the microwave for a few minutes on low power or in a saucepan over low heat.
Then place the spinach in a tea towel or colander and squeeze the spinach to remove the excess water.
Then finely chop the fresh herbs and garlic cloves. Add them to the spinach. Also add salt, pepper, a dash of olive oil and the lemon zest. Mix everything well.
Cut the feta into small cubes and add it to the spinach.
Form the pides
Preheat the oven to 185 ° C (convectional heat).
Once the dough has rested, remove the air by kneading it for a few seconds. Form a ball and divide it into 6 equally sized parts. Form 6 small balls.
Then roll out each ball of dough in an oval shape. Place 1/6 of the spinach mixture in the center, then slightly fold the sides and fold the two ends together to form a boat (see the pictures of the recipe).
Let your pides rest for another 30 minutes.
Mix an egg yolk with a few drops of water. Brush the edges of the pides and sprinkle with black sesame seeds. Bake for 20 minutes and take out the pide once they are golden.
If you want to add an egg, add it on top of the pide after 15 minutes of baking. The egg will cook the remaining 5 minutes. For a well-cooked egg, add it after 10 minutes already.
To finish, add a squeeze of lemon juice and some fresh herbs.
Note
These pides can be eaten hot or cold. They are perfect to share as a starter or main course with a salad. They are also great to take away.
Pictures
Find the steps of the recipe in photo.
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Vegetarian Pide with Spinach, Mint and Feta
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Ingredients
For the pide dough
- 21 g fresh yeast or 9 g instant or dry yeast
- 300 ml of lukewarm water no more than 38 ° C
- 600 g flour
- 1 teaspoon of sugar
- 2 teaspoons of salt
- 40 ml olive oil
- 70 g of plain yogurt
Instructions
For the pide dough
- In a small bowl, activate the yeast by dissolving it with 100 ml of water and 1 tablespoon of flour, both taken from the total amount. Add the sugar. Mix well and let stand 15 min. The mixture should start to foam.
- Meanwhile, combine the flour and salt in a large bowl. Then add the yeast-based preparation, the rest of the water, the olive oil and the plain yogurt. Mix all ingredients together until you get a dough. Knead the dough for 5 minutes until it is smooth. Cover with a clean cloth and let it rise for 1 to 2 hours.
For the filling
- Start by thawing the spinach either in the microwave for a few minutes on low power or in a saucepan over low heat.
- Then place the spinach in a tea towel or colander and squeeze the spinach to remove the excess water.
- Then finely chop the fresh herbs and garlic cloves. Add them to the spinach. Also add salt, pepper, a dash of olive oil and the lemon zest. Mix everything well.
- Cut the feta into small cubes and add it to the spinach.
Form the pides
- Preheat the oven to 185 ° C (convectional heat).
- Once the dough has rested, remove the air by kneading it for a few seconds. Form a ball and divide it into 6 equally sized parts. Form 6 small balls.
- Then roll out each ball of dough in an oval shape. Place 1/6 of the spinach mixture in the center, then slightly fold the sides and fold the two ends together to form a boat (see the pictures of the recipe).
- Let your pides rest for another 30 minutes.
- Mix an egg yolk with a few drops of water. Brush the edges of the pides and sprinkle with black sesame seeds. Bake for 20 minutes and take out the pide once they are golden.
- If you want to add an egg, add it on top of the pide after 15 minutes of baking. The egg will cook the remaining 5 minutes. For a well-cooked egg, add it after 10 minutes already.
- To finish, add a squeeze of lemon juice and some fresh herbs.
