Spinach and Feta Pide
Golden boat-shaped pide filled with spinach, feta, onion, chilli and fresh parsley. This Turkish-inspired vegetarian bread is baked until crisp around the edges with a warm, savoury filling, making it ideal for lunch, dinner or sharing.
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 180°C 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
Serving: 195 gr | Calories: 405 kcal | Carbohydrates: 55 g | Protein: 13 g | Fat: 15 g | Saturated Fat: 5 g | Sodium: 690 mg | Sugar: 5 g