Turkish pide with fresh spinach

Ingredients for 6 servings:

• 700 g spinach, fresh
• ½ tbsp salt
• 1 onion(s)
• olive oil
• 200 g sheep’s cheese
• 50 ml whipped cream
• salt and pepper
• Pul Biber (leaf peppers)
• 500 g flour
• 1 egg(s)
• 1 cube of fresh yeast
• 1 tsp salt
• 2 tbsp oil
• 300 ml water, lukewarm
• 50 g butter

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

For the filling, wash the spinach thoroughly four times, chop it finely, and place it in a large bowl. Sprinkle about ½ tbsp of salt over it, fill it with water, and let the spinach soak for 10 minutes to remove any remaining sand and dirt from between the leaves. Chop the onion and fry it in olive oil. Carefully remove the spinach from the top of the bowl, squeeze out the water, and add the spinach to the onions. Once the spinach has wilted, add the cheese and whipped cream. Season with salt, pepper, and paprika, turn off the heat, and let the filling cool. For the dough, place all the ingredients in a bowl, knead the dough, and let it rise in a warm place for about 30 minutes. Form the dough into balls and roll them out into ovals. Place the filling in the center of each, press both sides up, and seal. Let the pide rise on the baking sheet for another 15 minutes, then bake at 180°C (top/bottom heat) for about 30 minutes. Brush the still warm pide with butter.