Pita bread is known almost everywhere in the world – it is basically the first type of bread that was made with crushed grains. Flour and some water are mixed and then slapped onto a hot stone. Shortly after that you get something like a pancake/flatbread you can eat. Over the years this type of bread evolved, of course. In Turkey, for example, they serve flatbread with delicious fillings. As an example, I got some flatbread aka. Pide with Spinach, Tomatoes & Feta. Quite easy to prepare and really delicious! Perfect if you got guests coming over ;)
As mentioned before – flatbread aka. pita bread is known almost everywhere in the world. Made in many different ways. Sometimes they look like thin pancakes, sometimes they are big puffed up rounds. In the case of Pide the pita bread is shaped like little »boats« and then filled. Mine here with spinach, tomatoes and feta… but that is just one of many, many things you can fill them with. We like them filled with veggies, but meat is, of course, also an option. Not the worst one, I might add ;P
Pide with minced meat or Sucuk (Turkish sausage) as a filling/topping is quite popular in Turkey. I actually like the »veggie-heavy« version here just as much. Equally tasty I would say. If you prefer vegan dishes you can adapt the recipe quite easily to get a vegan version of it. Instead of the butter in the recipe you can use a plant-based margarine, for example and the milk in the dough can also be replaced with a plant-based alternative (e.g. oat milk).
What’s left? The egg ;) It’s used, so the pide get a nice color during baking and can be replaced with a mix of a plant-based milk and some vegetable oil. With a vegan version of the feta you are ready to enjoy completely meat-free and dairy-free pita ;P
There is something I struggle with sometimes when making pide: the boat shape. Before the pide goes into the oven they always look great – afterward they sometimes look a bit misshapen. Similar to a rubber boat that exploded ;P I still have to figure out the trick to make the shape to stay the way it is supposed to be. I guess I have to be more thorough pressing the dough together when shaping the boats. Maybe twist the ends a bit more? Maybe it helps to roll out the dough a bit thinner, so the sides are a bit less »stubborn«.
I don’t know. I have to bake more pide, I guess, to find out ;P Not a bad thing though. They are delicious, and I could eat them every week. Anyway. Perfectly shaped or slightly out of shape – still delicious. Don’t judge a book by its cover, right? ;P
On that note – if you try the recipe – I’ll keep my fingers crossed for the perfect shape. The flavors are already great. No need to worry about that department ;)
YouTuber Refika has a great video online about pide – I highly recommend watching it. By the way, she is the expert for all kinds of delicious dishes from Turkey! I would love to try everything she makes ;)
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INGREDIENTS / ZUTATEN
(8 servings)
For the dough:
1 cup (240ml) lukewarm milk
1 tbsp. sugar
1 cube (42g) fresh baker’s yeast
17.6 oz. (500g) all-purpose flour
1 tsp. salt
2.4 fl. oz. (70ml) olive oil, plus more
3 tbsp. water
For the topping:
some oil for frying
1 large onion, chopped
2-3 garlic cloves, chopped
10.6 oz. (300g) baby spinach leaves
some lemon juice
1/2 tsp. cumin
salt, pepper
16 small cherry tomatoes
3.5 oz. (100g) feta or shepherd’s cheese
1 spring onion, in rings
1-2 tbsp. fresh dill, chopped
1 medium egg, lightly beaten
some black sesame seeds (optional)
2-3 tbsp. melted butter
(8 Pide)
Für den Teig:
240ml Milch, lauwarm
1 EL Zucker
1 Würfel (42g) frische Hefe
500g Mehl (Type 550)
1 TL Salz
70ml Olivenöl, plus etwas mehr
3 EL Wasser
Für den Belag:
etwas Öl zum Anbraten
1 große Zwiebel, gehackt
2-3 Knoblauchzehen, gehackt
300g Babyspinat
etwas Zitronensaft
1/2 TL Kreuzkümmel
Salz, Pfeffer
16 kleine Cherrytomaten
100g Feta oder Hirtenkäse
1 Frühlingszwiebel, in Ringen
1-2 EL frischen Dill, gehackt
1 Ei (M), verquirlt
etwas schwarzer Sesam (optional)
2-3 EL Butter, geschmolzen
DIRECTIONS / ZUBEREITUNG
1. Add the lukewarm milk and sugar to the bowl of a food processor. Crumble the yeast, add to the milk and stir in to dissolve. Let sit for about 5-6 minutes, so the yeast can work and bubble up a bit. Then add the flour, salt, olive oil and water and mix well. Knead for about 6-8 minutes to get a smooth dough. Shape the dough into a ball and place in a lightly oiled bowl. Cover with a kitchen towel and let rise in a warm place for about 45 minutes – the volume should double more or less.
2. While the dough is rising, you can prepare the filling. To do this, peel and finely chop the onion and garlic. Wash and dry the spinach. Heat up some oil in a large pan and sauté the onion until soft and glossy – takes a few minutes. Add the garlic and spinach and sauté until the spinach has wilted down – about 2-3 minutes. Add a little lemon juice and season with cumin, salt and pepper. Set aside and allow cooling down.
3. Preheat the oven to 390°F (200°C). Line two baking sheets with baking parchment and set aside. Place the risen dough on a lightly floured surface and divide into eight equal pieces. Shape each piece into a ball, cover them with a damp kitchen towel and let the dough relax for about 5 minutes. Wash, dry and half the cherry tomatoes. Cut the spring onion into rings and chop the dill.
4. Roll out the dough balls into thin ovals (about the size of your hand) and place them on the prepared baking sheets. Spread some spinach filling in the center of each oval (leaving a small border), top with several tomato halves and add some crumbled feta, a few scallion rings, and chopped dill. Fold the edges of dough slightly over the filling and press both ends together and twist a little – you’re sort of building a little boat here. The ends should hold together really well, as they tend to unfold during baking and then the Pide loses its shape.
5. When all Pide (boats) are ready, brush the edges of the dough with a little beaten egg, sprinkle with black sesame seeds and bake for about 20-25 minutes. Halfway through the baking time switch the baking sheets, so you get an even bake on all Pide. If your Pide looks a bit pale you can use the grill function of your oven to get some more color, but try not to burn them ;P Remove the finished Pide from the oven and immediately brush them with some melted butter. Serve warm (or reheat later).
1. Die lauwarme Milch und den Zucker in die Schüssel einer Küchenmaschine geben. Die Hefe hineinbröckeln und darin auflösen. Für etwa 5-6 Minuten stehen lassen, damit die Hefe schon mal etwas blubbern kann. Dann das Mehl, Salz, Olivenöl und Wasser dazugeben und alles gut vermengen. Für etwa 6-8 Minuten zu einem glatten Teig verkneten. Den Teig zu einer Kugel formen und in eine leicht geölte Schüssel geben. Mit einem Küchentuch abdecken und für etwa 45 Minuten an einem warmen Ort gehen lassen – das Volumen sollte sich in etwa verdoppelt haben.
2. Während der Teig geht, kann man schon die Füllung zubereiten. Dazu die Zwiebel und den Knoblauch schälen und fein hacken. Den Spinat waschen und trocknen, so gut es geht. Etwas Öl in einer großen Pfanne erhitzen und dann die Zwiebel darin glasig andünsten – dauert ein paar Minuten. Dann den Knoblauch und Babyspinat dazugeben und so lange mit andünsten, bis der Spinat zusammengefallen ist – etwa 2-3 Minuten. Etwas Zitronensaft dazugeben und mit Kreuzkümmel, Salz und Pfeffer würzen. Zur Seite stellen und abkühlen lassen.
3. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Zwei Backbleche mit Backpapier auslegen und zur Seite stellen. Den gegangenen Teig auf eine leicht bemehlte Arbeitsfläche setzen und in acht gleich große Portionen teilen. Jede Portion zu einer Kugel formen, mit einem feuchten Küchentuch abdecken und noch einmal 5 Minuten entspannen lassen. Die Cherrytomaten waschen, trocknen und halbieren. Die Frühlingszwiebel in Ringe schneiden und den Dill hacken.
4. Die Teigkugeln zu dünnen Ovalen (etwa handgroß) ausrollen, auf die vorbereiteten Bleche setzen, dann etwas Spinatfüllung in der Mitte der Ovale verteilen (einen kleinen Rand freilassen), jeweils vier Tomatenhälften aufsetzen und etwas zerkrümelten Feta, einige Frühlingszwiebelringe und gehackten Dill darauf geben. Teigränder dann leicht über die Füllung einschlagen und an den beiden Enden gut zusammendrücken und ein wenig verdrehen – man baut sich hier quasi ein kleines Schiffchen. Die Enden sollten wirklich gut zusammenhalten, da sie beim Backen gerne mal auseinander gehen und dann das Schiffchen seine Form verliert.
5. Wenn alle Pide Schiffchen fertig auf dem Backblech sitzen, die Teigränder mit etwas verquirltem Ei bestreichen, nach Belieben mit etwas schwarzem Sesam bestreuen und dann für etwa 20-25 Minuten backen. Zur Back-Halbzeit sollte man die Bleche einmal wechseln, damit alle Pide Schiffchen gleichmäßig durchbacken. Wer seine Pide zu blass findet, kann sie mit der Grillfunktion des Ofens noch einmal kurz »aufknuspern« – aber nicht verbrennen! ;) Die fertigen Pide aus dem Ofen holen und sofort mit etwas geschmolzener Butter bestreichen. Pide warm (oder später aufgewärmt) servieren.
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Pide with Spinach, Tomato & Feta Cheese
- Prep Time: 00:30
- Cook Time: 00:25
- Total Time: 02:00
- Yield: 8 1x
- Category: Bread
- Cuisine: Turkey
- Diet: Vegetarian
Description
Pide are quite easy to prepare and great with many different toppings – these here are topped with spinach, tomatoes and feta cheese. So good!
Ingredients
For the dough:
1 cup (240ml) lukewarm milk
1 tbsp. sugar
1 cube (42g) fresh baker’s yeast
17.6 oz. (500g) all-purpose flour
1 tsp. salt
2.4 fl. oz. (70ml) olive oil, plus more
3 tbsp. water
For the topping:
some oil for frying
1 large onion, chopped
2–3 garlic cloves, chopped
10.6 oz. (300g) baby spinach leaves
some lemon juice
1/2 tsp. cumin
salt, pepper
16 small cherry tomatoes
3.5 oz. (100g) feta or shepherd’s cheese
1 spring onion, in rings
1–2 tbsp. fresh dill, chopped
1 medium egg, lightly beaten
some black sesame seeds (optional)
2–3 tbsp. melted butter
Instructions
1. Add the lukewarm milk and sugar to the bowl of a food processor. Crumble the yeast, add to the milk and stir in to dissolve. Let sit for about 5-6 minutes, so the yeast can work and bubble up a bit. Then add the flour, salt, olive oil and water and mix well. Knead for about 6-8 minutes to get a smooth dough. Shape the dough into a ball and place in a lightly oiled bowl. Cover with a kitchen towel and let rise in a warm place for about 45 minutes – the volume should double more or less.
2. While the dough is rising, you can prepare the filling. To do this, peel and finely chop the onion and garlic. Wash and dry the spinach. Heat up some oil in a large pan and sauté the onion until soft and glossy – takes a few minutes. Add the garlic and spinach and sauté until the spinach has wilted down – about 2-3 minutes. Add a little lemon juice and season with cumin, salt and pepper. Set aside and allow cooling down.
3. Preheat the oven to 390°F (200°C). Line two baking sheets with baking parchment and set aside. Place the risen dough on a lightly floured surface and divide into eight equal pieces. Shape each piece into a ball, cover them with a damp kitchen towel and let the dough relax for about 5 minutes. Wash, dry and half the cherry tomatoes. Cut the spring onion into rings and chop the dill.
4. Roll out the dough balls into thin ovals (about the size of your hand) and place them on the prepared baking sheets. Spread some spinach filling in the center of each oval (leaving a small border), top with several tomato halves and add some crumbled feta, a few scallion rings, and chopped dill. Fold the edges of dough slightly over the filling and press both ends together and twist a little – you’re sort of building a little boat here. The ends should hold together really well, as they tend to unfold during baking and then the Pide loses its shape.
5. When all Pide (boats) are ready, brush the edges of the dough with a little beaten egg, sprinkle with black sesame seeds and bake for about 20-25 minutes. Halfway through the baking time switch the baking sheets, so you get an even bake on all Pide. If your Pide looks a bit pale you can use the grill function of your oven to get some more color, but try not to burn them ;P Remove the finished Pide from the oven and immediately brush them with some melted butter. Serve warm (or reheat later).
Notes
Enjoy baking!
Keywords: Pide, feta, tomato, spinach, snack
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
