Spinach and Feta Pide
Equipment
- baking paper
- baking tray
- Bowl, large
- Frying pan
- Knife
- Rolling Pin
- Wooden spoon
Ingredients
- 1 tablespoon dried yeast
- 1 tablespoon olive oil
- 1 tablespoon olive oil for filling
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 onion finely chopped
- 2 cups bread flour plus extra for dusting
- 2 tablespoons chives chopped
- 2 tablespoons olive oil for brushing
- 2 tablespoons parsley chopped
- 2 teaspoons cumin seeds
- 50 g spinach
- 80 ml water
- 100 g feta crumbled
- 1 long green chilli finely chopped
- Sea salt flakes to taste
- Black pepper freshly ground, to taste
Instructions
- Combine the flour, yeast, sugar and salt in a large bowl. Add the warm water and olive oil and mix until a soft dough forms, adding a little extra water if needed.
- Knead the dough for 5 minutes until elastic. Cover and leave in a warm place for about 1 hour or until doubled in size.
- Heat 1 tablespoon olive oil in a frying pan over medium heat. Cook the onion for 5 minutes or until translucent.
- Add the cumin seeds and spinach and cook until wilted and the moisture has evaporated. Allow the mixture to cool.
- Stir in the feta, parsley, chives and chilli. Season with sea salt flakes and freshly ground black pepper.
- Preheat the oven to 180ยฐC fan-forced. Line a baking tray with baking paper.
- Divide the dough into four equal portions and roll each into a long oval, approximately 3 to 4 mm thick.
- Place one-quarter of the filling along the centre of each oval, leaving a border around the edge.
- Fold the long edges inward slightly and pinch the ends together to form pointed boat-shaped pides.
- Brush the dough with olive oil and bake for 15 minutes or until golden and the filling is bubbling.
- Repeat with any remaining pides if necessary. Serve warm.
Notes & Wine Advice
Serving Suggestions
Serve the pide warm from the oven while the crust is crisp and the feta filling is still hot. It works well with a fresh Salad or alongside several small dishes for a relaxed Lunch. Cut each pide into smaller pieces when serving as part of a shared meal.Recipe Notes
The amount of water needed can vary slightly depending on the bread flour. Add enough to produce a soft, workable dough without making it sticky. Allow the dough to rise until approximately doubled in size before shaping. Cook the spinach until excess moisture has evaporated. A filling that is too wet can make the centre of the pide soggy. Feta is naturally salty, so taste the filling before adding additional sea salt.Variations
For a milder filling, remove the seeds from the green chilli or leave it out completely. Additional fresh herbs can be added, while extra spinach can be used for a more vegetable-rich filling. Browse the Bread collection for more savoury baked recipes.Storage Advice
Store leftover pide in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven until the crust becomes crisp again and the filling is thoroughly heated. The baked pide can also be portioned before storing, making individual pieces easier to reheat.Wine Advice
A crisp Sauvignon Blanc pairs well with the salty feta, fresh herbs and spinach. A dry Riesling is another suitable choice when the green chilli is noticeable, as its freshness provides a pleasant contrast to the heat.Nutrition values
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About Spinach and Feta Pide
Spinach and Feta Pide is a savoury, boat-shaped bread filled with spinach, feta, onion, fresh herbs, cumin and green chilli. Pide is closely associated with Turkey, where numerous versions are prepared with different meat, cheese and vegetable fillings. This vegetarian version combines a homemade yeast dough with a simple spinach and feta filling that becomes warm and fragrant in the oven.
The Characteristic Pide Shape
One of the most recognisable features of pide is its elongated boat shape. Rather than covering the filling completely, the dough is rolled into an oval and the long edges are folded slightly inward. Pinching the ends creates pointed tips and helps contain the filling during baking.
The open centre also allows direct oven heat to reach the spinach and feta. While the dough becomes golden around the edges, the exposed filling heats through and the feta softens. Brushing the dough with olive oil before baking encourages an attractive golden finish.
Making the Yeast Dough
The dough uses bread flour, dried yeast, sugar, salt, water and olive oil. Bread flour provides enough structure for a dough that can be rolled fairly thin while still supporting the filling. The yeast needs time to work, so the dough is left in a warm place for approximately one hour or until doubled in size.
Kneading develops the dough structure and produces a smoother, more elastic texture. Once risen, the dough is divided into four portions so each person receives an individual pide. Similar homemade dough recipes can be found in the Bread collection.
Preparing the Spinach and Feta Filling
The filling begins with onion gently cooked in olive oil until translucent. Cumin seeds add warmth and an earthy aroma before the spinach is added. Cooking the spinach rather than placing it raw on the dough is useful because it removes much of its moisture.
Once cooled, the spinach mixture is combined with crumbled feta, parsley, chives and finely chopped green chilli. Feta provides both creaminess and saltiness, while the herbs keep the filling fresh. The chilli introduces a little heat without dominating the other ingredients.
Why Moisture Matters
Controlling moisture is particularly important when making filled breads. Spinach contains a considerable amount of water and releases it rapidly when heated. If that liquid remains in the filling, it can soak into the dough during baking and prevent the base from cooking properly.
Continue cooking the spinach mixture until excess moisture has evaporated, then allow it to cool before adding the feta. This produces a filling that remains moist without becoming watery.
A Vegetarian Main Course
Although pide can be served in smaller pieces, one individual Spinach and Feta Pide makes a satisfying Main Course. The bread provides the substantial base, while feta contributes protein and richness and spinach adds a fresh vegetable component.
A simple salad makes an excellent accompaniment. Tomatoes, cucumber, onion and fresh herbs dressed with lemon juice and olive oil provide a crisp contrast to the warm bread and salty cheese. The pide can also be included in a larger spread with dips and other small dishes.
Serving Pide for Sharing
Pide is particularly easy to share because the long shape can be sliced crosswise into smaller portions. This makes it useful for a Party, picnic or informal lunch where several dishes are placed on the table.
Serve it shortly after baking for the best contrast between the crisp edges and soft centre. If preparing several batches, keep the first pides warm in a low oven while the remaining ones bake.
Variations on the Filling
The basic spinach and feta combination is easy to adapt. More spinach can be added, or the chilli can be reduced when a milder filling is preferred. Different fresh herbs can alter the character without changing the dough or baking method.
Because feta already has a pronounced salty flavour, additional seasoning should always be added after tasting. Black pepper works particularly well, while extra cumin can provide a warmer, more aromatic filling.
Storing and Reheating
Leftover pide can be refrigerated in a covered container for up to three days. An oven is preferable to a microwave for reheating because dry heat helps restore the crisp texture of the bread. Heat the pide until both the bread and filling are thoroughly hot.
Spinach and Feta Pide combines homemade bread with a savoury vegetable and cheese filling in a format that works equally well for lunch, dinner or sharing. The contrast between golden bread, salty feta, tender spinach, fresh herbs and gentle chilli makes it a versatile Vegetarian meal with unmistakable Turkish inspiration.
Food Safety
Keep feta and other refrigerated ingredients properly chilled before use, and refrigerate leftovers promptly after the meal. For current guidance on safe food preparation, storage and handling at home, consult the U.S. Food and Drug Administration food-safety information.