Turkish Flat Breads with Spinach, Feta and Peppers
Enjoy this delicious, easy to recreate Turkish flat breads with vegetarian toppings; Peynirli ve Sebzeli Pide. They are the ultimate snack and our "to go" food, our version of "Pizza". Spinach, feta cheese, onions, peppers and a hint of red pepper paste make a delicious, healthy vegetarian topping; a real crowd pleaser.
For the dough
- 10½ oz all-purpose plain flour
- 2 tbsp all-purpose plain flour
- 4 tsp dried yeast (2 packs of 7gr dried yeast)
- 1 cup warm water
- 3 tbsp olive oil
For the topping
- 1 medium onion, finely chopped plus extra for brushing for the topping
- 7 oz spinach leaves, washed and pat dried
- 7 oz feta cheese, crumbled
- 1 red bell pepper, deseeded and cut in half lengthways and thinly sliced
- 1 tbsp Turkish red pepper paste (optional; you can use ½ tsp. if you prefer less spicy or omit)
- 1 tbsp olive oil
- 1 egg
- 1 tbsp olive oil to brush the pide
- Preheat the oven to 180 C/ 350 F
- Stir in the dried yeast in a small bowl and pour in ½ cup warm water. Dissolve the yeast in water, mixing with your fingers. Set aside for the yeast mixture to get frothy for 5 minutes.
- Combine the flour and salt in a large bowl. Make a well in the middle and pour in 2 tbsp. olive oil and the yeast mixture. Pour in the remaining ½ warm water to the flour mixture. Using your hands, draw in the flour from the sides and work the mixture into a dough. Knead for 3 -5 minutes, until you reach a soft, smooth dough. The dough gets sticky as you knead, so pour the remaining 1 tbsp. olive oil and stir in additional 2 tbsp. flour to help shape into a soft dough.
- Place the dough in large bowl and cover with a cling film. Leave it in a warm place for minimum 1 hour; it will be doubled in size.
- In the meantime, prepare your filling. Heat 15ml/1tbsp. olive oil in a wide heavy pan and stir in the onions and peppers. Sauté the onions and peppers for 3-5 minutes over medium heat, until they start to soften. Turn the heat off and stir in the spinach, red pepper paste (if using) and feta cheese, combine well. Season with salt and freshly ground black pepper; the topping is ready.
- Once the dough is risen, place the dough on a lightly floured surface. Knead the dough for a minute then divide the dough into two pieces and roll into two balls. On a lightly floured surface, roll the dough balls into 2 oval shapes of 20 cm x 40 cm (about 8”x16”), with ½ cm (0.2”) thickness.
- Line a large baking tray with baking paper and place the 2 oval flat bread dough on the tray.
- Spread the filling evenly over the 2 flat breads, leaving 2 cm at the edges as a border with no filling (I’ve found it’s easier to spread the filling while the oval dough is in the tray). Fold in the sides to act as border to keep the filling intact. Squeeze the oval dough at each end to make it pointy.
- Beat an egg in a small bowl and mix it with 1 tbsp. olive oil. Brush the edges of dough with this mixture. Bake for 25 minutes, until the pides golden brown and crispy at the edges.
- Once cool, cut into slices and serve.
Photo credit and inspiration: Ozlem Warren