Turkish pide stuffed with spinach and cheese – a delicious dish to share with friends over wine.
The holiday season has arrived and you what that means? Gorgeous decorations, time with family and friends and lots of eating! It’s nice to have a selection of easy to make, yummy dishes that you can prepare and share with a group of people.
We love this Turkish pide overflowing with spinach and feta! What is a Turkish pide you ask? Some call it a “Turkish pizza”. We call it homemade bread – oozing cheese – spinach lovin’ Heaven. It is really thaaaat good!
This is a really easy dish to share which is why we think it’s perfect for the holiday season. You just prepare your dough, choose the filling of your choice and pop it in the oven. The result will look and taste delicious. Slice the pide so that it’s easy to share during cocktail hour with a glass of wine or our lemon ginger infused apple cider cocktail (a cocktail we created this Fall that continues to be our go-to cocktail now that we’ve started holiday entertaining).
We added chorizo to our recipe as well, but if you would like to make this recipe vegetarian, you could also leave out the chorizo and just add extra feta cheese and spinach.
Here in France, our friends love soccer (or football as everyone calls it on this side of the pond). When we are invited to friends’ houses, we often share a large pizza because it’s easy to prepare and divide between several friends. This is a great alternative if you want to mix up the traditional offerings a little and share something that your friends may have never even tried. Leftovers are also amazing reheated the next day or even cold (Turkish pide for breakfast anyone?!).
We served ours with a side salad of carrots and thinly sliced cucumber with traditional mustard vinaigrette. Our favorite is Maille Moutarde à l’Ancienne (which we featured in our Parisian Holiday Shopping Guide if you are looking for some Parisian gifts for your loved ones).
- 1.25 cup of wholewheat flour
- 1 tsp of dried yeast
- 1 tsp of caster sugar
- ½ tsp of salt
- 2 tbsp of olive oil
- 4 oz of lukewarm water
- 200g of fresh spinach (washed)
- 200g of feta (cut into little cubes)
- 100g of emmental or cheddar(cut into little cubes)
- 1 onion (finely chopped)
- 50g of chorizo (thinly sliced)
- ½ tsp of sumac
- 1 egg yolk
- Salt & black pepper
- Prepare the leaven
- Pour the yeast, sugar, ¼ cup of flour and 2 oz of water in a bowl and combine the ingredients.
- Leave the mixture to sit for 10/15 minutes. (The mixture is ready when it forms a brown dough with bubbles.)
- Mix 1 cup of flour and salt in the bowl of your Kitchen Aid.
- Pour the leaven in the bowl and mix slowly.
- Pour 2 oz of water in the bowl, little by little, and continue to mix slowly.
- The dough must be smooth and springy.
- If the dough is too dry, add more water. If the dough is too wet, add more flour. (Always add water little by little.)
- Pour 1 tbsp of olive oil into a bowl and add the dough.
- Cover the bowl and leave to sit for at least an hour in a warm place.
- The dough should double in size.
- Pour olive oil into a frying pan, heat on medium heat.
- Add onion and a pinch of salt.
- When the onion starts to become transparent, add the chorizo and cook for another 2 minutes.
- Turn down the heat.
- Add sumac and cook for 5 minutes. Put aside.
- Prepare the spinach
- Pour 2 liters of cold water into a bowl.
- Pour 3 liters of water into a pan and heat on high heat.
- When the water starts to boil, add a tbsp of salt.
- Add the spinach and let cook for 2 minutes.
- Remove the spinach and put it into the bowl of cold water.
- Wring the spinach and put aside.
- Prepare the pide
- Preheat oven to 465°F (240°C).
- Remove the dough from the bowl and cut into 2 equal pieces.
- Roll the dough to create strips that measure 15cm x 40cm (6 inches x 16 inches) each, with a rolling pin.
- Put 100g of feta, half of the onion and chorizo mixture, half spinach and 50g cheddar into the middle of each pide. Be careful to leave 1.5 inch spaces of dough on each side around the filling.
- Fold the sides of the dough up on each side without covering your toppings to create a moon-like shape.
- Mix yolk and 1 tbsp of olive oil in a bowl.
- Brush the yolk mixture on the dough with a pastry brush.
- Put in oven for 10-15 minutes.
- Serve with a salad of tomatoes, cucumber and carrots.
We shared this post at Saucy Saturdays and #recipeoftheweek.
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