If you love the rich, savory flavors of traditional Greek spanakopita but want to try a fun twist, the Spanakopita-Inspired Pide Recipe is an absolute must-try. This dish combines the flaky, boat-shaped Turkish pide dough loaded with a delicious spinach and feta filling. It’s the perfect marriage of crispy crust and creamy, herb-infused center that leaves you craving more. Whether you’re cooking for a family dinner or hosting friends, this recipe brings an irresistible Mediterranean flair right to your kitchen.
Ingredients You’ll Need
These ingredients are straightforward and fresh, each playing a crucial role in delivering that classic balance of texture, flavor, and color. From the earthy spinach to the salty feta and the fragrant herbs, everything comes together beautifully.
- 3 cups all-purpose flour: The foundation for a soft yet crisp pide crust that holds all the delicious filling.
- 1 cup warm water: Activates the yeast and ensures a tender dough.
- 3 tbsp olive oil: Adds moisture and rich flavor to the dough and sautéed filling.
- 1 packet (7g) dry yeast: Gives the dough a light and airy texture through perfect rising.
- 1 tsp sugar: Feeds the yeast and aids in browning of the crust.
- 1 tsp salt: Enhances all the flavors in both dough and filling.
- 400g fresh spinach, chopped: The star veggie that brings vibrant color and a fresh, slightly earthy taste.
- 200g feta cheese, crumbled: Adds creamy, tangy saltiness reminiscent of classic spanakopita.
- 1 medium onion, finely chopped: Provides sweetness and depth when sautéed.
- 2 garlic cloves, minced: Infuses the filling with aromatic warmth.
- 2 tbsp fresh dill or parsley, chopped: Introduces herbaceous brightness to keep the filling light.
- 1 egg, beaten (for brushing): Creates a glossy, golden crust after baking.
- Black pepper to taste: Adds just the right amount of spice to balance the cheese.
How to Make Spanakopita-Inspired Pide Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 220°C (425°F). While it warms up, line a baking sheet with parchment paper. This step ensures your pide bakes evenly and won’t stick, setting the stage for a perfectly golden crust.
Step 2: Activate the Yeast and Make the Dough
In a mixing bowl, combine the warm water, sugar, and dry yeast. Allow it to sit for about 10 minutes, until it turns frothy—this means your yeast is active and ready. Add the flour, salt, and olive oil to the bowl, then knead everything into a soft dough. Cover it with a clean towel and let it rise for an hour, allowing the dough to puff up into a fluffy base for our pide.
Step 3: Cook the Filling
While your dough is busy rising, heat a little olive oil in a pan and sauté the chopped onion until soft and fragrant. Toss in the minced garlic, followed by the chopped spinach. Cook until the spinach wilts and any excess moisture evaporates—this step is vital to prevent soggy pide. Once cooled, stir in the crumbled feta, fresh herbs, and black pepper, creating that classic spanakopita flavor blend to make filling the pide a joyful experience.
Step 4: Shape and Fill the Pide
Divide the dough into four equal portions, rolling each into an oval approximately 1/4 inch thick. Spoon a generous amount of the spinach and feta mixture into the center of each oval. Fold the sides inward, pinching the ends to form an inviting boat shape that perfectly cradles the filling inside.
Step 5: Brush and Bake
Place each pide on the prepared baking sheet and gently brush the dough edges with beaten egg. This simple step gives your pide that irresistible glossy finish and golden color. Pop them into the preheated oven and bake for 15 to 18 minutes, watching as the crust crisps up beautifully and the filling melds together perfectly.
Step 6: Cool and Serve
Once baked to golden perfection, allow your pide to cool slightly. This small pause lets the filling set just a bit so it’s easier to slice and serve, inviting everyone to dive into a warm, flavorful bite of Mediterranean goodness.
How to Serve Spanakopita-Inspired Pide Recipe
Garnishes
Adding a sprinkle of fresh herbs like dill or parsley right before serving instantly brightens the dish. A squeeze of lemon juice or a drizzle of extra virgin olive oil can also elevate the flavors, offering a fresh contrast to the rich spinach and feta mixture.
Side Dishes
Spanakopita-Inspired Pide pairs beautifully with a cool, tangy yogurt dip or a simple cucumber and tomato salad dressed with lemon and olive oil. These sides complement the richness of the pide and add a refreshing balance to your meal.
Creative Ways to Present
For entertaining, consider slicing the pide into smaller, bite-sized pieces to create a shareable appetizer platter. Arrange them alongside olives, roasted nuts, and fresh figs for a gorgeous Mediterranean spread that dazzles both the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
Store any leftover pide in an airtight container in the refrigerator for up to 3 days. This preserves the flavors while keeping the crust from becoming too soggy or chewy.
Freezing
You can freeze the baked pide by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. It will keep well for up to 2 months and provides a convenient, ready-made meal when you need a quick bite.
Reheating
Reheat the pide in the oven at 180°C (350°F) for about 8 to 10 minutes to restore its crispiness and warm the filling thoroughly. Avoid microwaving if possible, as it can make the crust limp and less enjoyable.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and squeeze out all excess water from the frozen spinach to avoid a soggy filling in your pide.
Is it possible to make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the fridge overnight. Just bring it back to room temperature before shaping and baking.
Can I substitute feta cheese with another type?
Feta provides the classic tang, but you can use other crumbly cheeses like goat cheese or ricotta if you prefer a milder taste.
How do I ensure the pide crust is crispy?
Make sure to bake it on a parchment-lined sheet in a hot oven and avoid overloading the filling, which can release moisture and soften the crust.
What other herbs work well besides dill or parsley?
Fresh oregano, mint, or even chives make excellent alternatives that bring new flavor dimensions to your pide.
Final Thoughts
Once you make this Spanakopita-Inspired Pide Recipe, it’s bound to become a beloved staple in your kitchen. With its irresistible blend of flaky crust and flavorful, cheesy spinach filling, it perfectly captures the spirit of Mediterranean comfort food. Give it a try and watch how it delights your family and friends, turning any meal into a memorable occasion.
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Spanakopita-Inspired Pide Recipe
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 43 minutes
- Yield: 4 servings
- Category: Bread, Appetizer, Snack
- Method: Baking
- Cuisine: Turkish, Mediterranean
- Diet: Vegetarian
Description
This Pide with Spanakopita Filling is a delightful Turkish-inspired savory bread featuring a soft, yeasted dough filled with a flavorful mixture of spinach, feta cheese, onions, garlic, and fresh herbs. Baked to golden perfection and brushed with egg wash for a shiny crust, these pide boats make a perfect appetizer or light meal served warm alongside yogurt or a fresh salad.
Ingredients
Dough
- 3 cups all-purpose flour
- 1 cup warm water
- 3 tbsp olive oil
- 1 packet (7g) dry yeast
- 1 tsp sugar
- 1 tsp salt
Spanakopita Filling
- 400g fresh spinach, chopped
- 200g feta cheese, crumbled
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp fresh dill or parsley, chopped
- Black pepper to taste
Finishing
- 1 egg, beaten (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper to prepare for baking the pide.
- Prepare Dough: In a bowl, combine warm water, sugar, and dry yeast. Let it sit for about 10 minutes until the mixture is frothy, indicating that the yeast is activated. Then add flour, salt, and olive oil to the yeast mixture. Knead well into a soft, elastic dough. Cover the bowl with a clean cloth or plastic wrap and let it rise in a warm place for about 1 hour until it has doubled in size.
- Make Filling: While the dough is rising, heat some olive oil in a pan and sauté the finely chopped onion until soft and translucent. Add the minced garlic and chopped spinach, cooking until the spinach wilts and most of the moisture evaporates. Remove from heat and let cool slightly. Then, stir in crumbled feta cheese, fresh dill or parsley, and season with black pepper to taste.
- Shape Pide: Once the dough has risen, divide it into 4 equal parts. Roll each piece into an oval shape about 1/4 inch thick on a lightly floured surface. Spoon the spinach and feta filling down the center of each oval. Fold the sides inward over the filling and pinch the ends to form a boat or canoe shape, leaving the filling visible in the middle.
- Brush with Egg: Transfer the shaped pide to the prepared baking sheet. Brush the exposed dough edges with the beaten egg to give the crust a glossy, golden finish once baked.
- Bake: Bake the pide in the preheated oven for 15 to 18 minutes, or until the crust turns golden brown and crisp.
- Serve: Allow the pide to cool slightly before slicing. Serve warm with a side of yogurt or a fresh salad for a complete meal.
Notes
- Make sure the water used for activating yeast is warm but not hot to avoid killing the yeast.
- Sautéing the spinach filling thoroughly helps reduce moisture, ensuring the dough does not get soggy.
- You can substitute dill with parsley or a mix of fresh herbs based on preference.
- For a richer crust, you can brush with additional olive oil after baking if desired.
- Leftover pide can be stored in an airtight container for up to 2 days and reheated in the oven.
