Pide with Spinach, Sheep Cheese and Egg
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 ml water, lukewarm
- 0.5 ½ cube yeast
- 1 pinch (s) sugar
- 450 g flour
- 1 pinch (s) salt
- 2 tablespoon yogurt
- 2 tablespoon sunflower oil
- 500 g spinach, fresher
- 1 onion (s)
- 300 g sheep cheese
- 4 egg (s)
- 1 egg yolk
- 1 tablespoon milk
- Black cumin
- nutmeg
- salt and pepper
Print Recipe
Pin Recipe Instructions
- In a bowl, dissolve the yeast and sugar in the lukewarm water. Then add flour, salt, yogurt and sunflower oil and knead the dough by hand until it is soft and smooth. Cover and let rise in a warm place for at least 45 minutes.
- In the meantime, wash the fresh spinach and remove the stalks. Cut the onion into small pieces and sauté in the pan. Chop the washed spinach, add to the onions and sauté.
- Season with salt, pepper and nutmeg to taste. Let the spinach cool down a little. Cut the sheep`s cheese into very small pieces and stir into the spinach. Fold 3 eggs into the mixture.
- Divide the dough into 4 - 6 equal portions and roll out into oblong oval flatbreads. Put the spinach and sheep cheese mixture in the middle, fold the edges inwards and twist the ends.
- Whisk an egg and brush onto the visible spinach mixture. Finally whisk 1 egg yolk with the milk, brush the edges with it and sprinkle with black cumin.
- Bake in a preheated oven at 200 ° C (top / bottom heat) for at least 20 minutes.
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