Pide with spinach and feta filling
Fancy a slice of Turkey? This traditional dish is very versatile and can be topped however you like. There is something to suit every taste. Here is a vegetarian filling variation.
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FOR 4 PIECES
PREP TIME: 45 MIN.
COOLING TIME 1 HRS.
INGREDIENTS
Yeast dough
- 400 g/14 oz wheat flour
- 1 sachet of dry yeast (8 g)
- 1 tsp sugar
- 1 teaspoon salt
- 200-250 ml/7-8.5 fl oz lukewarm water
- 2 tbsp olive oil
Filling
- 500 g/18 oz baby spinach
- 2 red onions
- 2 garlic cloves
- 200 g/7 oz feta cheese
- salt, pepper
- nutmeg
- cumin powder
- 1 egg
- 8 cherry tomatoes
- 1 stalk of mint
Also
- Wheat flour for processing
- Pine nuts for sprinkling
HOW TO MAKE IT
- Mix the flour with the dry yeast. Add the sugar, salt, lukewarm water and olive oil. Knead everything into a smooth dough. Cover the dough and leave to rise in a warm place for approx. 1 hour until it has roughly doubled in volume.
- For the filling, wash the spinach and drain very well. Peel and finely chop the onions and garlic.
- Heat the oil in a frying pan, e.g. BALLARINI Torre 24 cm. Sauté the onions and garlic in it. Add the spinach in batches and allow to collapse while stirring. Continue to sauté, stirring, until the liquid has almost evaporated. Season to taste with salt, pepper, freshly grated nutmeg and cumin. Allow the mixture to cool slightly. Then crumble in the feta and stir in the egg.
- Preheat the oven to 180 °C top and bottom heat (160 °C fan). Line a baking tray with baking paper.
- Knead the risen dough again briefly on a lightly floured work surface and divide into 4 equal portions. Roll these out into oval flatbreads and roll up the edges to form boats. Place the boats on the prepared baking tray. Spread the filling evenly on top and decorate with cherry tomato halves. Bake in batches in the oven for approx. 15-20 minutes until golden brown
- Remove the finished pides from the oven, sprinkle with pine nuts and enjoy immediately hot or cold.
Tip
If you don't have fresh spinach to hand, you can also use frozen spinach leaves.
Info
A tasty variation of pide is to prepare it with a filling of minced beef (or minced lamb), onions, garlic, finely diced tomatoes and peppers. Ceramic-coated pans, such as BALLARINI Torre, are particularly suitable for browning the mince evenly due to their good heat conduction properties. It is sufficient to set the pan to medium heat.
