John Myers
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Spinach Cheese Pide
The perfect spinach cheese pide recipe with a picture and simple step-by-step instructions.
for the dough:
- 450 g Wholemeal spelled flour
- 20 g Fresh yeast
- 1 tsp Salt
- 1 tsp Spicy bread spice
- 280 ml Lukewarm water
for the filling:
- 800 g Fresh spinach leaves
- 1 bunch Spring onions
- 1 tsp Ground cumin
- Salt pepper
- 150 g Feta
- 100 g Gorgonzola
- 4 tbsp Olive oil
- 1 tsp Cumin seeds
- For the dough, crumble the yeast and mix with the water. Add the flour, bread spices and salt and use the dough hook on the hand mixer to form a smooth dough. (Also works with your hands)
- Cover the dough and let it rise in the oven at 40 degrees for about 30 minutes.
- For the filling, blanch the spinach in boiling water for about 2 minutes until it collapses. Then drain and roughly chop. Cut the spring onions into thin rings, crumble the feta and add both to the spinach. Season with salt, pepper and cumin.
- Knead the dough with your hands on a floured work surface and divide into 8 portions. Roll out each portion into an oval flatbread. Place the cakes next to each other on a baking sheet lined with baking paper. Place the filling in the middle of the flatbreads, then shape the dough into boats, pressing the edges together well at the ends.
- Cut the gorgonzola into pieces and spread on top. Drizzle with olive oil and then bake in the preheated oven on the middle rack for about 20 minutes at 220 degrees (or fan-assisted 200 degrees) until golden brown.
- This fits e.g. Salad, various dips and lemon wedges.
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