Ispanaklı Peynirli Pide (Spinach and White Cheese Pide)
Ispanaklı peynirli pide is a boat-shaped Turkish flatbread filled with spinach, onion, and tangy Turkish white cheese.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a large mixing bowl, combine 500g of bread flour with 7g of active dry yeast, 1 teaspoon salt, and 1 teaspoon sugar.
- 2
Gradually add 300ml of warm water and 2 tablespoons of olive oil to the dry ingredients. Mix until the dough forms a ball.
- 3
Knead the dough on a floured surface for about 10 minutes until smooth. Place it in a greased bowl, cover, and let it rise for 1 hour, or until doubled in size.
- 4
While the dough rises, prepare the filling by sautéing 1 medium onion in a little olive oil until soft. Add the 200g of chopped spinach and cook until wilted. Remove from heat and let cool.
- 5
In a mixing bowl, combine the cooled spinach mixture with 200g of crumbled feta cheese and black pepper to taste. Set aside.
- 6
Preheat the oven to 220°C (428°F).
- 7
Once the dough has risen, punch it down and divide it into four equal pieces. Roll each piece into an oval shape, about 1/4 inch thick.
- 8
Spoon the spinach and feta filling along the center of each oval, leaving some space at the edges. Fold the edges over the filling to create a boat shape, sealing it well.
- 9
Brush the edges with beaten egg to give a golden color when baked.
- 10
Place the pide on a baking sheet and bake for 15-20 minutes, or until the bread is golden brown and cooked through. Remove from the oven and allow to cool slightly before slicing.
- 11
Serve warm, seasoned with additional black pepper if desired.
Cook notes
Tips
Ensure the water is warm but not hot to activate the yeast properly.
Don't overcook the spinach to maintain its vibrant color and nutrients.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store in an airtight container to keep the bread soft: up to 3 days in the fridge.
- For longer storage, wrap tightly and freeze, then reheat in the oven.
Substitutions
- Use ricotta cheese if feta is unavailable.
- All-purpose flour can be swapped for bread flour with a slight difference in texture.
What to Serve With
- Turkish yogurt for dipping.
- A simple cucumber and tomato salad.
- A side of pickled vegetables for added flavor.
Common Mistakes
- Don't rush the dough rising; it affects texture.
- Avoid overstuffing the pide, which can cause them to burst during baking.
Recipe FAQ
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach; just make sure to thaw and drain any excess water before using.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I freeze Pide?
Yes, you can freeze the baked Pide. Wrap them individually in plastic wrap and store in the freezer for up to 2 months.
Kitchen tools
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Rice cooker
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Baking sheet
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Blender
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Skillet
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Chef knife
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