Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Tuesday, February 02, 2010

Turkish Spinach Pide

(Ispanakli Pide)

Turkish Spinach Pide
Dough Ingredients:
7 gr active dry yeast
1 tsp sugar
1/4 + 3/4 cup warm water or milk
~ 2 1/4 cup flour
1 tsp salt
2 tbsp olive oil + 1 tsp olive oil

1 bunch spinach, cut off the roots, washed, drained, copped
1/2 cup feta cheese, crumbled
2 tbsp olive oil
1 small onion, sliced
1-2 garlic clove, chopped
2 tbsp red pepper paste, mild

1 tbsp yogurt mixed with 2 tbsp water

Filling Preparation:
Saute the onion with olive oil until it is softened, add garlic. When the smells come out turn the heat off. Add the red pepper paste, spinach and feta cheese, toss. Put it a side.

Dough Preparation:
In a small bowl, mix the yeast, sugar and 1/4 cup warm water. Stir well so the yeast dissolves. Let it rest for 15 minutes.

In a large bowl, sift the flour and salt. Add in the bubbly yeast mixture and 3/4 cup warm water and olive oil. Mix and place the dough on the lightly floured counter. Knead well for about 10 minutes until it becomes smooth (no more crumbles). Then spread 1 tsp of olive oil inside a clean bowl. Place the dough in it and turn it upside down to spread olive oil all the surface. Then cover it with a clean, damp towel. Put aside for about an hour at room temperature until the dough rises to double its size.

Place the dough on the lightly floured counter. Press all over with your hands to get rid of any air bubbles. Cut the dough in 4 pieces with a knife. Knead and give a ball shape to each, cover with a damp towel, and put aside for about 15 minutes. With your hands to flatten and then use a roller give a long oval shape each one. Dived the filling in two, spread on the each dough. Fold the long sides towards the inside, then twist the ends to give a boat shape.

Place parchment paper on an oven tray, then arrange the dough on it. Brush some yogurt mixture along the edges.

Preheat the oven to 500 F (250 C). Place the tray on the middle rack and bake for about 15 minutes. Immediately brush butter or olive oil on the edges.

4 Spinach Pide.

Turkish Spinach Pide with Egg

Turkish Spinach Pide with Egg

Meanwhile poached one egg for each pide. Boil 3 cups water with 1 tbsp salt and 1 tbsp vinegar in a large pot. After bubbling, turn down the heat to medium-low. Crack the eggs into the water side by side. Cover and let the eggs cook for 3 minutes. Take the eggs out with a perforated spoon. Place the eggs over the top of the each Spinach Pide. Serve with lemon wedges.



At 5:36 PM, Blogger Kilo said...

Your recipe calls for 7 grams of yeast; a packet of yeast = 2.25 teaspoons, or about 10 grams. Will this recipe work with a "packet of yeast" which is typically how yeast is sold in the US? Thanks.

At 8:06 PM, Blogger Binnur said...

Please use 1 tbsp active dry yeast.

At 5:28 PM, Blogger Kilo said...

I made this and it was awesome! Do not think of doing without the poached egg; it totally makes the dish wondeful. I'm from New Mexico; this reminds me a bit of the Southwestern "Huevos Rancheros," but MUCH BETTER. Thank you for making such simple and great everyday recipes!

At 6:15 AM, Anonymous Anonymous said...

I have tried Turkish Pide so many times in restaurants and love it so I'd really enjoy making my own.

I'm not always confident with yeast... 1tbsp of active dry yeast... can I use the same amount of instant easy blend yeast? (This is the one you don't need to froth up with warm water first)

At 10:03 AM, Blogger Binnur said...

Yes, you can:)

At 6:43 AM, Anonymous Paul said...

very good recipe, turned out just like proper pide that i have eaten in turkey, all my family enjoyed it, sure it will become a favourite, thanks

At 9:49 AM, Anonymous Anonymous said...

Dear Binnur,
This looks great. What other ingredients could be used instead of the red pepper paste (my kids won't eat even mildy spicy)? Mariam

At 12:41 PM, Blogger Binnur said...

Hi Mariam,
You can use regular red pepper paste which is not mild or hot:) You can also use tomato paste instead of red pepper paste in this recipe.

At 4:22 AM, Anonymous Anonymous said...

Wow, Amazing recipe :) My parents are really picky about their meals. They loved it! It was a great hit and tasted delicious with your yoghurt dip. Thanks for posting this delicious recipe.

At 7:21 AM, Anonymous Helen said...

Hi, I tried making this yesterday but the dough was way to wet, it wouldn't come together even after 20 minutes in an electric mixer. Do you have any idea what I did wrong? It was just like liquid.

At 10:59 AM, Blogger Binnur said...

Hi Helen,
Probably, the amount of flour used was wrong. Check the measurement again:)

At 12:31 PM, Anonymous Deniz Tunali said...

2 1/4 cups of flour? I just googled that in grams and found it came to 60 grams. That can't be right though... How many grams of flour should I use?

At 2:30 PM, Blogger Binnur said...

I use a measurement a glass or plastic cup with a handle which you can find at the markets. One cup is equal to 250 ml. I have a measurement section on the right side of the website, you should check it there.
1 cup = 250 ml = 1 su bardagi
You will use app. 2 su bardagi to make the dough.
When you make a dough, you always should add the flour gradually. The dough should be soft but not sticky at the end:)

At 2:13 AM, Blogger Lin said...

Just made this and it was pretty easy and looks and tastes great. I've been eager to eat some real pide as the stuff they sell at the Turkish restaurants here is more like American pizza (with tasty cheese on everything: yuk!). This hit the spot! I made it with tomato paste as my daughter doesn't like the taste of peppers. This will become a staple in our family.

At 5:59 AM, Blogger elizabeth said...

Thank you Binnur, I have been looking for a decent pide recipe since becoming addicted to them (even chocolate filled ones) in Bodrum...pide forever!!!

At 9:11 AM, Blogger Binnur said...

Hi Elizabeth,
I also posted Chocolate Gozleme (Çikolatalı Gözleme) under the Pastries section:)

At 7:53 AM, Anonymous Connie said...

thanks for this delicious recipe, we enjoyed it with zucchini and salami.

At 8:39 AM, Anonymous Anonymous said...

Should i bake the egg together with pide in the oven or fry it in the pan and then add to the pide? Thx ann

At 11:32 AM, Blogger Binnur said...

Hi Ann,
You can do the both. I have also posted the recipe of "Turkish Feta Cheese Pide (Peynirli Karadeniz Pidesi)" on March 14, 2011 in the 'Bread & Pide' section which is baked with the egg in the oven:)

At 9:20 PM, Anonymous toni said...

This is my go to dough recipe.. Then I do two toppings. Spicy sausage and spinach - lamb and egg. Delicious - my husband loves it - we have been using your recipe for maybe 6-7 years.

At 8:43 AM, Blogger Unknown said...


I love your recipes. There is a special "Konya" bread that I had there one time. It did have black caraway seeds on top. Does Konya have its own type of bread?

Thanks for your site.


At 11:49 AM, Blogger Binnur said...

Hi Nancy,
The flat bread is called pide and is baked with caraway seeds or Nigella seeds...


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