Pide – Turkish Flat Bread / Pizza

Pide is the famous baked Turkish flat bread that comes stuffed with a variety of toppings, including cheese, sausage, spiced meat and spinach. You could say it’s a cousin of Gozleme, only Pide dough is fluffier and more bread-like, and usually open-faced. It’s often described as a Turkish pizza. Greasy, gut-busting takeaway Pides sold at... Get the Recipe The post Pide – Turkish Flat Bread / Pizza appeared first on RecipeTin Eats.

Pide – Turkish Flat Bread /  Pizza

Pide is the famous baked Turkish flat bread that comes stuffed with a variety of toppings, including cheese, sausage, spiced meat and spinach. You could say it’s a cousin of Gozleme, only Pide dough is fluffier and more bread-like, and usually open-faced. It’s often described as a Turkish pizza.

Greasy, gut-busting takeaway Pides sold at neon-lit corner kebab shops have long been my secret food shame. But shame no more: here is a delicious homemade version that trumps takeaway 10 times over – and then some!

Close up of Turkish Sausage Pide

Pide

Turkish Pide has been my Secret Food Shame* for as long as I can remember. Not authentic, freshly made Pide made lovingly by the hands of someone’s Turkish grandma. I’m talking about the greasy, low-rent versions sold from hot glass cabinets at late night takeaway shops, filled with cheap cheese and piles of meat shaved from giant Doner Kebab punching bags turning lazily on vertical rotisseries.

It’s a bit wrong, I know, but I cannot help myself. I have always had a soft spot for bad takeaway Pide. What can I say? When you’re nursing a hangover or battle wounds from a bad week at work, cheese + bread + tasty toppings will do it every every time!

But like all things, there’s a time and place. Pide can be trash food but it can also be incredible, and go toe-to-toe with the best artisan Italian pizzas. Made totally from scratch like today’s recipe, it’s apples and oranges to the takeaway junk – even a chronic takeaway Pide tragic like me will admit it!

* Food you secretly love but are ashamed to be caught eating. Think: McDonald’s drive-through. The Dirty Bird (aka KFC). Panda Express. Instant mac and cheese. We are all guilty!

Close up of Spinach Pide with Egg

What is Pide, actually?

Originating from Turkey, Pide is an oval-shaped flatbread baked with various combinations of toppings or stuffings. Spiced mince meat (Kiymali Pide) is common, as are versions with spinach, and also Turkish beef sausage (sujuk).

Pronounced pee-dae, Pide is typically open-faced, though sometimes you also see closed versions. In the latter, the filling is completely sealed within the bread. While both are delicious, the extra flavour you get from the toppings sizzling away in the oven is irresistible to me, so that’s the version I’ve opted for today!

Traditionally, Pide is cooked in a stone oven, but this recipe today is for a boring old home oven. ???? We will survive!


How to make Turkish Pide

In this section, I’m going to step through how to make Pide, from the dough through to assembly and baking. I’ll also cover how to make each of the topping variations. A content summary:

  1. Pide dough

    • Making the dough

    • Assembling the pide

  2. Three topping variations:

    • About Kasar Turkish cheese (substitute mozzarella)

    • #1: Spinach topping

    • #2: Turkish sausage (sujuk / sujuk)

    • #3: Spiced lamb (Kiymali Pide)

    • The sprinkled finishes for Pide

Heads up!: This section is quite long because I walk through each step, including the ingredients for the three topping options. My goal is to provide enough information so even those of you who are not experienced using yeast are armed with all the information you need to make this. You’ve got this! I promise!

(If you’re an old hand at all things baking and don’t need this level of information, just skip to the recipe or recipe video!)


1. Pide dough

Pide dough ingredients

Here’s what goes in the Pide dough:

Ingredients in Turkish Pide bread
  • Flour – Bread flour produces a slightly fluffier, softer bread than using plain / all-purpose flour. It also has a slightly better chew, a key characteristic that distinguishes bread from, say, cake which has a tender, crumbly crumb by contrast.

    The difference between bread flour and plain flour however is actually quite marginal, so I’m not going to insist on it as strongly as I do in other recipes where using bread flour really makes a difference (eg. like, say, in our favourite Crusty Artisan Bread). So for this recipe, I recommend using bread flour only if you have it. If you don’t, I wouldn’t make a special trip to the supermarket because this is excellent made with all-purpose / plain flour too;

  • Yeast – Instant / rapid-rise yeast is called for here. The recipe also works with standard active / dry yeast, but we discovered during the naan recipe project (or odyssey rather!) that flatbreads are slightly fluffier and softer using instant yeast;

  • Sugar – The yeast feeds on sugar to activate, bloom and do its yeasty thing. Without sugar, the mixture won’t become foamy nor will the dough rise as much; and

  • Warm water – The other things yeast needs to get it alive and kicking. You do not want scorching hot water as this will kill the yeast. Nor do you want too cold, as this slows the yeast activation significantly, and the mixture will never become foamy which means the dough won’t rise. Blood temperature is about right.


How to make Pide Dough

BLOOM THE YEAST

First step: Let’s get the yeast activated and ready to work its magic on our dough.

How to make Turkish Pide
  1. Mix instant yeast with warm water and sugar – Once mixed, leave it for 10 minutes to bloom, ie. become foamy. This is not a typical step you see in bread-making when using instant yeast. Usually the whole point of instant yeast is that you can add it straight into dough without mixing with warm water and letting it foam first.

    But when creating my naan recipe, we found that blooming instant yeast in a warm water and sugar solution first makes flatbreads fluffier and softer. It’s also an excellent safety test to ensure your yeast is still alive. Foamy yeast in water = alive, no foam = dead yeast! That’s right, dried yeast stored in a jar eventually dies (that’s what the expiry means – but actually it starts to degrade well before that). Nothing is worse than discovering your yeast is dead by taking out a cooked bread loaf from the oven that’s rock hard and flat!

  2. Foam test – So we do our yeast foam test to avoid all this potential heartbreak. This is what it looks like after 10 minutes. Foamy, good!

MAKE THE DOUGH

The dough can be made either by hand or using a stand mixer.

How to make Turkish Pide
  1. Mix ingredients – Mix the flour and salt together. Then mix in the yeast mixture, olive oil and remaining warm water. Start off by stirring with a wooden spoon or spatula, but once the flour is incorporated you will find it too stiff to stir. At this point, switch to your hands and start kneading;

  2. Knead 10 minutes – If you’ve got the arm muscles and enjoy the kneading process, you can knead the old-school way by hand on a lightly floured surface. It will take about 8 to 10 minutes to make the dough transform from rough and tight to smooth and elastic (see Step 6 above for before-and-after visuals);

  3. Stand mixer option – Alternatively, if you’ve got a stand mixer, let it do the hard work for you. 3 minutes on speed 6 is all the takes;

  4. How to tell the dough is kneaded enough – Hold the dough in your hands then pull the sides down to stretch the surface. If the surface breaks and is bumpy (like pictured on the left in photo #6), then the dough is not yet ready. If the dough surface is smooth, stretches apart and does not break, then it’s ready!

RISE DOUGH 1 TO 1.5 HOURS – LET IT DOUBLE IN SIZE

How to make Turkish Pide
  1. Proof dough – Once the dough has been kneaded, shape it into a ball. Lightly grease the insides of the used bowl, and place the dough inside. Smear the dough surface with oil. This is to stop anything from sticking to the surface as it rises (eg. if the cling wrap sags).

    Cover with cling wrap and put the bowl somewhere warm to let it proof – about 1 – 1.5 hours, until it has doubled in volume.

    When seeking a warm place to let the dough rise, remember that the warmer it is, the faster it will rise. Do not put it in direct sunlight, it’s too strong and will dry out the dough. CHEEKY TIP: Use your dryer! Run it for a few minutes to warm it up, then place the dough in and close the door. It’s a draught-free, warm and cosy environment your dough will love!

  2. Doubled in volume – The dough pictured above is after proofing for 1 hour, and is just over double in size. It’s ok if it more than doubles, but if the dough rises too much (as in, more than triple), then the yeast can run out of oomph and not rise properly when cooked. Try to limit proofing to doubling in size!

Rise #2

How to make Turkish Pide
  1. Deflate and halve – Once the dough has doubled in size, punch it down to deflate completely. Turn it out on to a work surface then cut into two equal pieces;

  2. Shape into ball – Pull down the sides of the dough to stretch the surface so it’s nice and smooth, gathering the dough on the underside of the ball. Then shape it into a neat sphere;

  3. Rise again for 15 minutes, 50% increase in size – Place the balls on a lightly floured tray (smooth ball surface up), and cover with a tea towel. Leave to rise in a warm place for 15 minutes until they increase in size by about 50%. It usually doesn’t take as long as the first rise;

  4. After rising – Photo #12 is what they look like after 15 minutes. Ready to roll out and cook!

Assembling and baking the Pide

Dough done, now it’s time to assemble! I walk through the making of each of the toppings further below.

Roll out the dough

How to make Turkish Pide
  1. Roll out – Take a piece of dough and place it on a lightly floured surface. Then roll it out into a 40 x 20cm (16 x 8″) oval shape that is around 20cm / 8″ wide at the widest point;

  2. Semolina under the base (optional) – Store-bought Pide often has some semolina sprinkled under the base. The tiny ball bearing-like grains serves a double purpose of making sure the Pide doesn’t stick to the tray when transferring to the stone ovens using a paddle, as well as providing a touch of extra crunch. It’s only on the base, not on the folded sides.

    To replicate this, sprinkle a bit of semolina on the tray, covering an area 40 x 15cm (16 x 6″) which is the approximate footprint of the Pide. Then transfer the rolled out dough on to the tray, covering the semolina.

    Transferring the dough: The dough is sturdy enough to pick up with your hands. Out of habit, in the recipe video you will see me roll it around a rolling pin then unroll it onto the tray (I do this with more fragile pastries like shortcrust and sweet tart crusts);

Assembling the Pide

How to make Turkish Pide
  1. Topping – Sprinkle the pide with cheese then your topping combo of choice (spinach, Turkish sausage and spiced lamb are the three filling options I’m providing today). Leave a 2cm (4/5″) border all around for folding the sides in;

  2. Brush ends with water – Brush the pointy ends with water to help the dough ends stick together when you seal the Pide;

  3. Pinch ends together to seal, crimping one edge slightly over the other if needed to make it hold;

  4. Fold sides in – then fold the sides in, pressing a crease in the dough as needed to make it stay in place;

  5. Bake for 15 minutes at 240° / 465°F (220°C fan). This hot oven will give the bread some nice colour and beautiful caramelisation on the surface of the toppings, which the lamb mince and Turkish sausage options really benefit from;

  6. Voila! Done! The bread should have some nice golden colour on it. The base will be nice and crispy while the inside of the bread will be deliciously soft and fluffy.

    Finally, sprinkle with finishes / garnishes of choice (see below). Devour while hot!

Overhead photo of Spinach Pide

Here’s a close up photo of inside the bread. You can see how there’s nice large irregular size holes, a clear sign of how fluffy this bread is. Just because it’s a flatbread, that’s no excuse for dense bread!!

Showing the inside of Turkish Pide Bread

TOPPINGS

OK! Pide basics covered, now moving on to the topping details. We’re on the home stretch here, friends!

1. Cheese for Pide: Turkish kasar

Let’s start with the cheese – because cheese always matters! ????

The traditional cheese used for Pide is called kasar and it’s a Turkish cheese made from sheep’s milk sometimes mixed with a bit of goat’s milk. It has a similar taste, texture and melting qualities of for example, mozzarella. So if you can’t find it, use mozzarella instead.

This is what it looks like. This was purchased from a Turkish grocery store called Gima Supermarket in Auburn (Sydney).


2. Spinach Pide

Let’s kick off with the easiest topping: spinach!

Ingredients in Spinach Pide topping

To prepare the spinach topping, simply sauté the onion then add the spinach to wilt it. Finally mix in some subtle flavourings (cumin, salt, pepper).

Let the spinach filling cool before using so it doesn’t make the dough wet from the spinach steam, and so the Pide rises better.

How to make Turkish Pide

The Spinach Pide below is finished with tulum cheese (more on this below, substitute with feta) and a sprinkle of sumac for a fresh, lemony flavour.

Freshly cooked Spinach Pide ready to be eaten

3. Turkish sausage (sujuk or sucuk)

Sujuk is a spiced Turkish cured beef sausage with intense garlic, cumin, sumac and herb flavours. It is semi-cured and has a softer texture than, say, salami and is sold refrigerated.

The best substitute is chorizo, which has similar cooking qualities and fattiness. Though it doesn’t have quite the same flavour profile (chorizo has strong garlic and paprika / pimentòn seasonings), it has very similar intensity of flavour and importantly, fattiness.

The other thing just to note is that chorizo is made from pork so it’s not used in Turkey, which has a predominantly Muslim population.

Note: I used chorizo in the recipe video because I ran out of Sujuk!

If you are keen to experience the real thing, you can find sujuk at Turkish and some Eastern European / Continental grocery stores. The sausage pictured below is from the Turkish Gima Supermarket in Auburn (Sydney).

Ingredients in Turkish Sausage Pide topping
Pictured in this photo is chorizo, the perfect substitute for Sujuk – they’re really similar!

To prepare the Turkish sausage, chop it roughly then blitz to mince it up so it can be scattered across the pide. The effect of blitzing is twofold – for better coverage of the sausage across the surface of the pide, and also to release flavour. It’s so much tastier than just scattering the pide with chopped sausage! However if you prefer, you can just dice finely or slice.

How to make Turkish Pide

The sprinkling finishes I chose to for the Turkish Sausage Pide (err, well, Chorizo Pide in this photo!) are Turkish tulum cheese (substitute feta) and oregano.

Turkish Sausage Pide on a tray, fresh out of the oven

4. Lamb Pide (Kiymali Pide)

And here’s what goes into the spiced lamb topping:

Ingredients in Lamb Pide topping

Some notes on a few of these ingredients:

  • Lamb – The mince can be substituted with beef mince, but lamb is more traditional;

  • Baharat spice mix – Baharat is a Middle Eastern spice mix that can be purchased ready-made, or you can make your own. Recipes vary but the one I buy has paprika, cumin, coriander, cinnamon, nutmeg, cloves, cardamom. I bought mine from Harris Farm Market in Sydney. It’s also carried by Middle Eastern some Continental grocery stores, and spice shops. Aussies: Heads up! The spice mix sold by Woolworths labelled “Baharat” isn’t the right flavouring! I don’t recommend it.

For the making part, there’s nothing tricky here. Sauté the onions, cook off the mince, then add everything else and cook it down until all the juices from the tomato evaporates. We don’t want the lamb filling to be wet otherwise it will tend to make the bread soggy.

How to make Turkish Pide
Pide lamb topping in a pot

For the Lamb Pide, I garnished with sesame seeds and fresh coriander / cilantro. The bright green from the herb breaks up the sea of browns nicely, I think. ???? I also sprinkled with a pinch of sumac because the tangy freshness of this sour dried berry plays well against the spicing of the lamb, but you can’t see it in my photos!

Close up of Lamb Pide freshly cooked

Sprinkling finishes and garnishes (optional)

Traditional Pide is typically sprinkled with a variety of garnishes just before serving. However I wouldn’t say it’s essential, it’s more an optional extra.

Here are some of the more common options which I’ve chosen to use. These are just ideas! So mix and match as you wish – no need to use all of them!

  • Tulum Turkish Cheese (pictured below) – Think of this as a kind of Turkish feta, it crumbles and tastes very similar to it! However it is slightly less salty. The can of tulum pictured below was purchased from a Turkish grocery called Gima Supermarket in Auburn (Sydney). Substitute with feta!

  • Dried oregano;

  • Sesame seeds;

  • Sumac – This dried and ground, maroon-coloured berry has a unique lemony flavour and widely used in Middle Eastern cuisine. It not only adds a nice splash of colour (especially when sprinkled on the white tulum) but a also the fresh tang plays off nicely against rich cheese and meats;

  • Fresh coriander / cilantro leaves – Always welcome for a splash of colour and freshness;

  • Extra virgin olive oil – For drizzling

A combination of any of the above will work with any of the Pide topping options I’m covering today. I’ve listed the combinations I used in the recipe card.


And now it’s your turn!

And with that, my friends, you are now armed with everything you need to know to make your very own homemade Turkish pide!!

I know this is a long post but it’s actually quite straightforward to make. Don’t be daunted – I covered 3 different topping options, whereas one batch of the recipe requires only one topping if you choose. As I mentioned earlier, I just wanted to ensure you have all the information you need to make Pide, even if you’re new to baking with yeast.

If you’re on the fence about whether to make this or not – well, let me put it this way. Traditional Turkish Pide is few and far between here in Sydney. Even Turkish restaurants are a bit hit and miss, especially if they’re not made fresh. I have tried many in my time and while “researching” for this recipe! Too often the topping is disappointingly dry or worse still, skimpy. Or the bread is too yeasty (a common offence!), or it’s too dry and crispy, rather than pillowy soft and moist inside with just the right amount of crispy on the outside.

I may be a trash-pide lover too but you can see I’m also fussy about my pide when I want to be! Hence I created this homemade recipe, which ticks all my Pide boxes. And I’m confident it will yours too! – Nagi x

PS. This is excellent fun food for sharing with family and friends. Assemble multiple pides ready for baking, then bake them 2 at a time in the oven. Just keep them coming out, one after the other!


Watch how to make it

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Pide – Turkish Flat Bread / Pizza

Recipe video above. It's hard to get great pide outside of Turkey. It's hit and miss, even at Turkish places. So make it yourself! Easier than you think, and it will tick all your Pide boxes: pillowy soft bread inside with a crispy base, generous on the toppings. SO GOOD!
Makes 2 pide around 40cm/16" long. Generous meal for 2 people, normal meal for 3 people!
TOPPINGS – Choose only 1. Each batch is enough to top 2 pides.
Course Breads, Flatbread, Mains, Snacks
Cuisine Middle Eastern, Turkish
Keyword Kiymali Pide, pide, turkish flat bread, turkish pizza
Prep Time 30 minutes
Cook Time 30 minutes
Dough rising 3 hours 30 minutes
Servings 2 pide
Calories 812cal
Author Nagi

Ingredients

Dough (Makes 2 pide):

  • 1 tsp rapid rise / instant yeast (sub active dry yeast, Note 1)
  • 1/2 tsp white sugar
  • 2 tbsp + 2/3 cups very warm water , (~40℃ /104℉, Note 2)
  • 2 cups bread flour (sub all purpose/plain flour, Note 3)
  • 3/4 tsp salt
  • 1 1/2 tsp olive oil

Pide Assembling:

  • 150g / 5oz Turkish kasar cheese or mozzarella (Note 4)
  • 1/2 tsp semolina , optional (Note 10)
  • 1 Topping of choice (each makes enough for 2 pides)
  • 1 egg (optional, Note 13)
  • Sprinkling Finishes of choice (listed below)

Spinach Topping:

  • 2 tsp olive oil
  • 1/2 onion , finely diced
  • 280g/10oz baby spinach
  • 1/2 tsp cumin
  • 1/2 tsp pepper
  • 1/4 tsp salt (kosher / cooking salt)

Turkish Sausage Topping (Sujuk):

  • 125g / 4oz Turkish Sujuk sausage (sub chorizo, Note 5)

Lamb Topping:

  • 1 tbsp olive oil
  • 1/2 onion , finely diced
  • 1 garlic cloves , finely minced
  • 250g / 8oz lamb mince (or beef)
  • 1 tsp tomato paste
  • 1 tsp Baharat spice mix (Note 6)
  • 1/2 tsp cumin
  • 1/8 tsp each salt and pepper
  • 1/2 red capsicum / bell pepper , finely diced
  • 1/2 tomato , finely chopped
  • 1 tsp lemon juice

Sprinkling Finishes – Choose (Note 11):

  • 4 tbsp Turkish Tulum cheese or feta , crumbled (Note 7)
  • Dried oregano
  • Sesame seeds , toasted
  • Sumac
  • Fresh coriander/cilantro leaves
  • Extra virgin olive oil

Instructions

Pide Dough:

  • Bloom yeast: Mix yeast with 2 tbsp warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.
  • Make Dough: Mix together flour and salt in a large bowl or stand mixer bowl. Add the yeast mixture, olive oil and remaining 2/3 cups water. Mix together with a wooden spoon. Once the flour is mostly incorporated, switch to your hands and bring it together into a dough.
  • Knead: Sprinkle work surface with 1 tbsp flour, then knead for 8 to 10 minutes by hand OR 3 minutes on speed 6 of a stand mixer. Dough is kneaded enough when it's smooth and does not break when stretched – see photos video for before/after comparison. (Note 8)
  • Rise 1: Shape into a ball. Smear inside of used bowl with a bit of olive oil, place dough inside. Cover with cling wrap and rise in warm place for 1.5 hours, or until doubled in size. (Note 9)
  • Rise 2: Punch dough down to fully deflate, then divide into 2 equal pieces. Pull the sides down to form a "money bag" so the top is smooth, underside is bunched up. Shape into ball and place on a lightly floured tray, smooth side up. Sprinkle surface with flour, then cover with damp tea towel. Rise 1 hour until doubled in size.

Assembling & Baking Pide:

  • Preheat oven to 240°C/465°F (220°C fan). Place shelf on the top and middle.
  • Roll: Roll dough out on a lightly floured surface into an oval shape 40cm/16" long and 20cm/8" wide (widest point).
  • Prepare 2 trays: Sprinkle 1/4 tsp semolina on each tray, 40cm/16" long and 15cm/6" wide. (Note 10)
  • Top Pide: Place a rolled out dough on the semolina. Sprinkle with cheese, then sprinkle chosen Topping evenly across the surface, leaving a 2cm / 4/5" border all around.
  • Fold dough: Brush the ends with water. Pinch ends together to seal then fold the sides of the pide in.
  • Bake: Bake 15 minutes, switching trays halfway, until the crust is golden.
  • Egg option: Bake pide for 10 minutes, then crack the egg on top and return to oven for 5 minutes. This applies to all Pide – egg can be added for any of them!
  • Top & Serve: Sprinkle with toppings of choice. (Note 11 for combos I used). Cut into 3cm / 1.3" slices and serve!

Spinach Topping:

  • Heat oil in a skillet over medium heat. Cook onion and garlic for 3 minutes until translucent. Add spinach, cook until just wilted (add in batches if necessary). Stir in cumin, salt & pepper. Cool before using.

Turkish Sausage Topping:

  • Turn the sausage into mince by using a Nutribullet or food processor.

Lamb Topping:

  • Heat oil in a skillet over medium high heat. Cook garlic and onion for 3 minutes until soft. Add lamb and cook until it changes from pink to brown. Add tomato paste, Baharat, cumin, salt, pepper and cook for 3 minutes.
  • Add capsicum, tomato and lemon juice, then cook over medium heat until most of the liquid evaporates (a couple of minutes usually, though depends on juiciness of tomato). Cool before using.

Notes

1. Yeast – recipe works with dry active yeast too, but the bread is a bit softer with instant yeast. Also note, rapid-rise/instant yeast normally does not need to activated in warm water but during testing of our naan recipe we discovered that by blooming instant yeast, breads are softer (in some cases) than adding the instant yeast directly into the dough.
If yeast does not go foamy in the blooming step, then your yeast is dead. Time to get another!
To use normal active dry yeast, use the same quantity as instant yeast.
2. Warm water – If you don’t have a thermometer, the test is that it should be a temp you’d happily take a bath in. Not scorching hot – it kills the yeast. If too cold, yeast will not activate.
3. Bread flour has a higher protein than plain/all purpose so breads have a nice chew/elasticity to them. I wouldn’t make a special trip to get bread flour because it’s still great with plain flour. But if making to impress, get bread flour!
4. Kasar cheese – a Turkish cheese made from sheep’s milk and sometimes a bit of goats milk mixed in, melts and stretches well. I got this from a Turkish grocery store. Sub with mozzarella – it is very, very similar.
5. Sujuk sausage – Turkish beef sausage used for Pide. Substitute with chorizo – it’s extremely similar in flavour intensity though flavouring itself is different. And it is made with pork not beef.
6. Baharat spice mix – Middle Eastern spice mix, sold in ethnic specialty stores and also Harris Farms. (Australia, the Baharat spice sold at Woolworths is the wrong flavour!)
Make your own Baharat spice mix – mix and measure out 1 tsp for recipe:
  • 1 tsp paprika (not smoked)
  • 1/2 tsp EACH ground cumin, coriander, cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp EACH ground cloves, cardamom
7. Turkish Tulum Cheese comes in a can and tastes like feta but slightly less salty and lasts longer once opened. I got this from a Turkish grocery store. Sub with feta.
8. Dough – should be soft and a bit sticky, but not so sticky it gets stuck all over your hands. If it is, add a bit of flour. For stand mixer, dough should not be stuck on the walls of the bowl.
9. How to promote dough rising – One of my favourite places to proof dough is in my dryer!!! Draught proof, easy to heat up a small space. Just run it for a couple of minutes, put the bowl in, close the door and leave it. Just don’t turn it on!
10. Semolina – To replicate store bought pide which typically has semolina on the base for a bit of textural crunch. It’s optional. The idea with sprinkling it on the tray is to avoid getting it on the folded sides of the dough, we just want it on the base (as best we can!).
11. Finishes – any of these will work on any of the pide. Combinations I used:
  • Spinach Pide – Tulum (feta), sesame seeds, extra virgin olive oil
  • Turkish Sausage Pide – Tulum (feta), oregano, extra virgin olive oil
  • Lamb Pide – Tulum (feta), sesame seeds, sumac, coriander.
12. Egg option – This is a nice optional extra, a version of traditional Pide that is baked with an egg on top! The egg can be added to any of the toppings. I’ve pictured it on Spinach Pide. Crack the egg on and bake it for the last 5 minutes in the oven. The yolk won’t be runny, though if you’re really keen for runny yolk just delay the adding of the egg to the last 3 minutes of bake time.
13. Make ahead the day before: make the dough and do Rise 1. Then place the bowl in the fridge as is, ie do not punch it down. The dough will likely flatten. It can keep in the fridge for 2 days (probably longer, like other bread doughs). 
The day of, take dough out of fridge, cut, shape etc and do Rise #2 but add a layer of cling wrap on top of the damp tea towel. Plan to let it rise for 3 – 4 hours (time it will take for chill to come out of dough, then start rising). Proceed with recipe as written.
14. Nutrition per pide, for Spinach Pide.

Nutrition

Calories: 812cal | Carbohydrates: 105g | Protein: 39g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 1756mg | Potassium: 1079mg | Fiber: 8g | Sugar: 4g | Vitamin A: 13647IU | Vitamin C: 41mg | Calcium: 555mg | Iron: 6mg

Life of Dozer

It was such a long shoot, he almost fell asleep under the shoot table waiting for a pide to fall on the floor! ????

Dozer under shoot table Turkish Pide

The post Pide – Turkish Flat Bread / Pizza appeared first on RecipeTin Eats.

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Spinach and Feta is one of my favourite flavour combo - ever. Just like in my Spinach and Feta Quiche, the combination of the earthy spinach and salty, tangy feta simply works every time.

Add to the mix the buttery, flaky, crunchy Phyllo Pastry (or Filo/Fillo Pastry) and you've got yourself an incredible mix of flavour and texture!

These Greek Spanakopita Triangles are awesome as an appetiser for your next party, for the Holidays or just as a snack. I personally love them for lunch too! They can be made ahead and even frozen.

What is Spanakopita

A spanakopita is a traditional Greek vegetarian pie made from Cheese (usually Feta but sometimes Ricotta too), Spinach and Pastry. It can be made as a large pie cut into slices, baked in a rectangular dish and sliced into squares or as individual triangles like here.

This recipe was inspired by the Spanakopita recipe found in the cookbook "" by Tessa Kiros.

Ingredients

Ingredients placed on a grey surface.

The list of ingredients is rather long, but the great thing about this recipe is that many ingredients can be discarded or substituted if preferred. All you really need to make these Spinach and Feta Filo Pastries are the obvious Cheese, Spinach and the Filo (phyllo) Pastry!

  • Spinach: I used Fresh Spinach leaves as I find them to taste so much nicer and fresher than frozen spinach. If you don't have fresh baby spinach, frozen will work too.
  • Feta: use Greek-style Feta when you can! You will need to cut it into small cubes or crumb it.
  • Phyllo Pastry (Fillo Pastry): this type of pastry is quite fragile and dries out quickly. Make sure to use some that is as fresh as possible. I buy fresh phyllo from the fridge section of my supermarket, but you could use frozen phyllo too.
  • Brown Onion & Spring Onion (Green Onion/Scallion): you could use just the Spring Onion if preferred, but I love the additional flavour of the brown onion. Use both the white and green part of the spring onion.
  • Parsley: could be substituted with Dill or any of your preferred fresh herbs. Alternatively, you could use dried herbs.
  • Olive Oil: can be substituted with Melted Butter or your preferred Oil.
  • Seasoning: I used Salt, Pepper, Garlic Paste (or crushed minced garlic) and a little bit of Nutmeg. Again, you could really use any of your favourite seasoning and spice here!
  • Egg: optional. I have tried this recipe with and without the egg and found the filling to be much smoother and richer with the egg. It really helps to bind all the ingredients together!
Spinach and Feta triangles stacked on a wooden board,

How to make Spinach and Feta Triangles

This recipe can be divided into 3 steps: make the filling, prepare the phyllo pastry then fold them into triangles.

Cheese and Spinach Filling

I highly recommend prepping all of your ingredients before starting this recipe so that they are all ready to be used. That includes dicing the onion, roughly chopping the spinach, thinly slicing the Spring Onion and Parsley and cutting the Feta into small cubes.

  • Photo 1: Place the diced Brown Onion and Olive Oil in a large saucepan and cook on a medium heat until translucent. Add the chopped Spinach and leave to cook for 3 to 5 minutes or until reduced and soft.
  • Photo 2: Add the chopped Spring Onion, Parsley, Salt, Pepper, Garlic and Nutmeg. Stir to combine and leave to cook for a couple of minutes.
  • Photo 3: Add the cubed Feta, mix and leave to cook for a minute or two, or until the cheese has slightly softened.
  • Photo 4: Transfer into a large mixing bowl and set aside to cool down. Mix in the Egg. Make sure the filling is not too hot before you add the egg as you don't want to cook it.
Process Shot Collage: making the spinach and feta filling.

Preparing the Fillo Pastry

  • Photo 5: Place one sheet of Phyllo Pastry on a clean, dry surface and brush with a little bit of Olive Oil. Cover with a second sheet of pastry, brush again with oil and top with a third layer of Phyllo. You could use more or less sheets of pastry, depending on how flakey you want the spanakopita triangles to be.
  • Photo 6: cut into three long strips. Again, you could cut the pastry into more or less strips, depending on the final size you want the triangles to be.

Phyllo Pastry tends to dry out very quickly, so either fill the 3 rectangles straight away before cutting more, or cover with a very slightly humid towel.

I used 30x45cm / 12x18inch sheets of phyllo cut into 3. If you wanted to make smaller (or larger triangles), you could cut the layers of phyllo pastry into 2 or 4 if preferred.

The longer the sheets of pastry, the more crispy layers you will get in your triangles. For less crispy pastries (and a higher ration of filling to pastry), you could cut each strip in half.

Process Shot collage: preparing the fillo pastry.

Folding the Triangles

The trickiest part of this recipe is how to fold spanakopita triangles.

  • Preheat your oven on 180'C/350'F and line a large baking tray with baking paper or a baking mat.
  • Photo 7: place a little bit of the filling at the bottom of pastry rectangle. Try not to overfill them or you might struggle to fold them. I like to brush a little bit of olive oil on the remaining pastry to help it stick when you fold.
  • Photo 8: Take the bottom right corner of the pastry and fold it up towards the right side. You should get a triangular shape sitting over the strip of pastry.
  • Photo 9: take the bottom left corner of the triangle and flip it up over the strip of pastry.
  • Photo 10: fold the bottom left corner towards the right side.
  • Continue to fold in the same way until you get to the end of the pastry. Use a little bit more olive oil to help the pastry to stick and stay sealed.
  • Place each spanakopita triangle on the baking tray. Brush with a little bit more olive oil (so that they turn golden in the oven). Optionally, sprinkle with a little bit of Sesame Seeds. You could also brush a whisked Egg over the pastry if you wanted them to get very golden.
  • Bake for 25 to 30 minutes, or until golden and crispy. You don't need to flip them. Serve straight away for the best texture.
Process Shot Collage: folding the fillo pastry triangles.

Recipe FAQs

Can I use another cheese than Feta?

You can replace the Feta cheese with Ricotta Cheese, or do half-feta, half-ricotta. Ricotta and Spinach works great together as well, just like for these Spinach and Ricotta Rolls!

Can I use frozen Spinach?

Yes, but make sure they are thawed and very well drained to avoid adding water to the filling. Alternatively, cook them for longer in the pan to remove any extra moisture.

Can I substitute Fillo Pastry for Puff Pastry?

I have used this spinach and feta filling with puff pastry and it is delicious as well (just less traditional than the Greek version).

Simply cut out squares of puff pastry, place the filling in the centre and fold in half. Seal by pressing on the edges with a fork.

What to serve with these Fillo Pastry Triangles?

These spanakopita triangles are delicious on their own, but also great served with dips like a traditional Greek Tzatziki, Hummus or a Greek Yogurt Dip.

One pastry with a bite taken off on a white surface.

Tips for Success

  • If using Frozen Phyllo Pastry, let it thaw overnight in the fridge. Keep it sealed so that it does not dry out.
  • If using Frozen Spinach, make sure it is very well drained after thawing (or cooked for longer on the stove) to avoid making the filling watery and soggy.
  • The width / length of the phyllo pastry will affect how flakey the spanakopita triangles will be, and how large they will turn out. Use the full length of the phyllo sheet for a super crispy triangle (with more layers of pastry), or cut them in half for a thinner pastry. You can also play with how many sheets of pastry you use for each triangles. I used 3, but you could do only one or two.
  • Be generous with the Olive Oil - that's what will make the pastry so crunchy and delicious! For even more flavour, substitute the olive oil with melted butter.

Storing & Freezing

I highly recommend serving these Spanakopita Triangles straight out of the oven when they are super crispy and flakey.

If made in advance and stored in the fridge, they will last for a couple of days but they will tend to become more soggy. I recommend re-heating them up in the oven instead of the microwave to get them crispy again.

You can also make a large batch of these spinach and feta triangles and freeze them! The best way to make sure they are as crispy as possible is to freeze them unbaked: place them on a flat tray (make sure they don't touch each other) and leave in the freezer until fully frozen. Transfer into a freezer-friendly container for up to 2 months.

When ready to serve, bake as recommended with an additional 5 to 10 minutes.

Spanakopita stacked on a wooden board with spinach leaves.

More Appetiser Ideas

  • Cheese Gougères
  • Puff Pastry Mushroom Tart
  • Cheddar Spinach Muffins
  • Pumpkin Tart with Puff Pastry
  • Goat's Cheese Zucchini Muffins
  • Mini Tomato Galettes
  • Focaccia Bread

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Recipe

One spanakopita pastry cut in half placed over other pastries.
Print

Spanakopita Triangles (Spinach & Feta Triangles)

These Greek Spanakopita Triangles make a great vegetarian appetiser, finger food, savoury snack or even light lunch. The super flaky and crunchy Phyllo Pastry layers are filled with Spinach and Feta then folded into a delicious bite-size triangle.
Course Appetizer
Cuisine greek
Diet Vegetarian
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 15 triangles
Calories 94kcal
Author A Baking Journey

Ingredients

  • 1/2 small Brown Onion
  • 1 tablesp. Olive Oil plus for brushing
  • 250 gr (1/2 lbs) Fresh Spinach or frozen, thawed and drained
  • 2 Spring Onion (Scallion)
  • 3 tablesp. Parsley fresh or dried
  • 1 teasp. Salt
  • 1/2 teasp. Pepper
  • 1/4 teasp. Nutmeg
  • 1 teasp. Garlic Paste or crushed garlic
  • 150 gr (1/3 lbs) Feta Cheese
  • 1 Egg
  • 15 sheets Fillo Pastry 30x45 cm (12x18inch) each
  • Sesame Seeds to taste optional

Instructions

Spinach & Feta Filling

  • Prepare all the ingredients: finely dice the Brown Onion, roughly chop the Spinach, thinly slice the Spring Onion and Parsley. Cut the Feta in small cubes or crumb it.
  • In a large saucepan, cook the Brown Onion with Olive Oil on medium heat for a few minutes, until they look translucent.
  • Add the Spinach, Spring Onion (Scallion/Green Onion), Parsley, Salt, Pepper, Garlic and Nutmeg. Stir to combine and cook for a couple of minutes, or until all the ingredients are soft.
  • Stir in the Feta cheese and cook for a minute or two, or until the cheese has slightly soften and started to melt.
  • Transfer into a large mixing bowl and set aside to cool down (see note 1). Mix in the Egg then set aside.

Folding the Spanakopita

  • Preheat your oven on 180'C/350'F. Line a large baking tray with baking paper or a baking mat.
  • Place one sheet of Phyllo Pastry on a clean, dry surface. Brush it with a little bit of Olive Oil, cover with a second sheet, brush with more oil and top with a third sheet of pastry (see note 2). Cut into 3 long strips (see note 3).
  • Add a little bit of filling at the bottom of the pastry strip and brush the rest of the pastry with a little bit of olive oil so that it sticks when you fold it.
  • Take the bottom right corner and fold it up towards the right. You should get a triangular shape at the bottom of the strip. Take the bottom left corner of the triangle and flip it up over the strip of pastry. Fold the bottom left corner towards the right side. Continue to fold until you get to the end of the pastry (see note 4), using a little bit of olive oil to seal the end if needed. Place the triangle on the baking tray.
  • Repeat until you have used all the filling.
  • Brush each triangle with a little bit more Olive Oil and sprinkle with Sesame Seeds (optional).
  • Bake for 25 to 30 minutes, or until lightly golden. Serve straight away.

Notes

Yield: I made 15 spanakopita triangles, made with 3 layers of phyllo pastry each and using 15 sheets of phyllo pastry in total. You can play with more or less sheets of pastry for a more or less crunchy pastry. You can also cut the pastry thinner or shorter for smaller triangles. 
Ingredients Notes:
  • Phyllo Pastry / Filo Pastry: I used 30x45cm / 12x18inch sheets of phyllo pastry
  • Spinach: if using frozen spinach, make sure it is thawed and very well drained before adding it to the pan to avoid adding too much water into the filling.
Instructions Notes:
  1. It is important for the filling not to be too hot when you add the eggs as you want to avoid cooking it.
  2. You could use only 1 or 2 sheets of phyllo pastry if preferred - I personally love to have more layers of pastry for a very crunchy, flaky spanakopita.
  3. You can cut them into larger or thinner strips to make smaller or larger triangles.
    I recommend adding the filling and folding the pastry into triangles straight away before preparing more phyllo pastry as it tends to dry out very quickly.
  4. See step-by-step photos in the post above to see how to fold the triangles.

Nutrition

Calories: 94kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 247mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1654IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 1mg

The post Spanakopita Triangles (Spinach and Feta Triangles) appeared first on A Baking Journey.

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