Ingrédients pour Spinach Turkish Pide
- Active Dry Yeast
- Warm Water
- 2 cups bread flour
- 3-4 cups all-purpose flour
- 1 teaspoon salt
- Olive Oil
- 10 oz (280g) fresh spinach, chopped
- 1/4 cup chopped onion (optional)
- 1/2 cup crumbled feta cheese (optional)
- 1/4 teaspoon black pepper, 1/4 teaspoon salt (adjust to taste)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Spinach Turkish Pide? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Spinach Turkish Pide
- Activate yeast: In a large bowl, dissolve 2 teaspoons of active dry yeast in 1 cup of warm water (105-115°F).
- Combine flours: Add 2 cups of bread flour and 1 cup of all-purpose flour to the yeast mixture. Stir until combined.
- Let rise: Cover the bowl and let the mixture rest for 10-30 minutes.
- Add wet ingredients: Stir in 2 tablespoons of olive oil and 1 teaspoon of salt.
- Incorporate flour: Gradually add the remaining 2-3 cups of all-purpose flour, mixing until the dough becomes too stiff to stir easily.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, until smooth and elastic. Add more flour if needed to prevent sticking.
- First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1.5-2 hours, or until doubled in size.
- Prepare the spinach filling: In a separate bowl, combine 10 oz (280g) fresh spinach (chopped), 1/2 cup crumbled feta cheese, 1/4 cup chopped onion, 1 clove garlic (minced), 1/4 teaspoon black pepper, and 1/4 teaspoon salt.
- Shape the pide: Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 10 equal pieces. Shape each piece into a ball.
- Roll and fill: Roll each ball into a 10-inch oval. Brush with olive oil. Sprinkle 2-3 tablespoons of the spinach filling onto the center of each oval.
- Fold and shape: Fold the sides of the dough over the filling, pinching the edges to create a boat shape.
- Brush with oil: Brush the top of each pide with olive oil.
- Cook on the skillet: Heat a large skillet over medium heat. Cook each pide for 2-3 minutes per side, until lightly browned.
- Bake: Transfer the pide to a baking sheet and bake in a preheated oven at 400°F (200°C) for 10-12 minutes, or until golden brown.
- Serve: Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
3g
Fat
1g
Carbs
19g
