Home
Recipes
Spinach & cheese pide

Three spinach & cheese pide

Spinach & cheese pide

Name: Spinach & cheese pide
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 300g strong white bread flour plus extra for dusting; 1 tsp fast-action dried yeast; 1 tsp caster sugar; 2 tbsp olive oil; 1 egg beaten; 1 tsp olive oil; 1 white onion finely chopped; 1 tsp whole cumin seeds; 240g spinach; 50g firm goat's cheese crumbled; 2 tbsp chopped dill

Charlotte Pike

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 15 mins

plus 1 hr proving

0 reviews

loading...

Make our version of Turkish pide with spinach and goat’s cheese, ideal for a light lunch or picnic. Pide are boat-shaped flatbreads that are filled and baked

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Malfatti

A star rating of 4 out of 5.4 ratings

Baked tomatoes with feta & dukkah

A star rating of 5 out of 5.2 ratings

Tomato & coconut curry

A star rating of 3.7 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

300g strong white bread flour

plus extra for dusting
1 tsp fast-action dried yeast
1 tsp caster sugar
2 tbsp olive oil
1 egg

beaten

For the filling

1 tsp olive oil
1 white onion

finely chopped
1 tsp whole cumin seeds
240g spinach
50g firm goat's cheese

crumbled
2 tbsp chopped dill

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal408
fat11g
saturates3g
carbs61g
sugars4g
fibre4g
protein15g
salt1.5g

Method

step 1

Put the flour, yeast, sugar and 1 tsp sea salt in a large bowl and stir to combine. Stir in 80ml water and the oil to bring everything together into a firm, smooth dough (you may need to add a little more water). Tip the dough out onto a lightly floured work surface and knead for 5 mins until the dough is smooth and elastic. Return to the bowl, cover and leave in a warm place to prove until it has doubled in size, about 1 hr.
step 2

Meanwhile, make the filling. Heat the oil in a frying pan over a medium heat and fry the onion for about 5 mins until translucent. Add the cumin and spinach, and continue to cook until the spinach has wilted and any liquid has evaporated – this will take about 5 mins. Remove from the heat and leave to cool.
step 3

When the dough has risen, heat the oven to 220C/200C fan/gas 7. Turn the dough out onto a lightly floured work surface and divide into four. Roll each piece into a ball, then each ball out into a rough oval, around 3-4mm thick. Transfer the dough ovals to a roughly 30 x 20cm non-stick baking tray.
step 4

Spoon the cooled spinach filling into the centre of each dough oval, leaving a 2cm border around the edge. Sprinkle the goat’s cheese and dill over the filling. Carefully fold the sides of the dough in by about 1cm so they slightly overlap the filling, and bring the ends together to form a point. The ends may need to be slightly twisted and pressed down to fix them in place.
step 5

When all four pide are assembled, brush the dough with beaten egg. Bake for 10-15 mins until the dough is golden brown and the filling is bubbling. Serve warm (any leftovers can also be eaten cold).

RECIPE TIPS

MAKE IT YOUR OWN

You can leave out the dill if you prefer, or add a sprinkle of pul biber for a gentle hit of chilli.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now