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Turkish Pide with Spinach and Feta

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Turkish Pide with Spinach and Feta

A lovely meal all by itself.

A versatile comfort food

A versatile comfort food

canoe shape pide

Ingredients for dough

2 cups AP flour
1 cup whole wheat flour
1 tbsp yeast
1 tsp sugar
1 tsp salt
3 tbsp olive oil
1 cup warm water

Directions for making dough

In a large bowl, stir together everything and knead  for 10 mins until smooth and elastic.

Put the dough in a lightly oiled, large bowl. Cover with oiled cling film and leave in a warm place for about 2 hrs or until doubled in size.


2 bunch spinach, roughly chopped
5 cloves Garlic, minced
2 onions, chopped fine
1 tomato, chopped fine
1 small bell pepper, chopped
1 tbsp parsley and mint, chopped
Olive oil, salt and pepper, chilli powder to taste
1 cup Feta cheese, crumbled
Lemon juice


Cherry tomatoes, feta, bell peppers and olives for garnishing

Directions for making Pide



Preheat the oven at 180 degrees C.

dough balls pide

Divide the dough into 4 balls and let rest for another 15 minutes.

Roll each dough ball on a lightly floured surface.
You can shape the dough into round or boat/canoe shape.

Brush sides with olive oil.
Place the filling in the center.

Crimp the edges, with a narrow visible opening in the centre, and pinch the ends slightly.





Dot the open surface with some garnishing.

Bake for about 20 minutes.


Slice with pizza cutter and serve with lemon wedges and rocket salad.

unnamed (6)

Makes 4 to 6
Note: You can break 1 egg and bake further 5 minutes.
You can add pine nuts, lemon zest, and resins to the filling.
These can also be made with the ready-made pizza dough.


 Please watch this fantastic video tutorial by Chef Arda 




About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

One response »

  1. Looks delicious…especially the egg!


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