Spinach Pide
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 grams flour
- 250 ml milk (1.5% fat)
- 50 g mararine
- 2 egg (s)
- 1 egg yolk
- 1 cube yeast
- 1 pinch (s) sugar
- salt and pepper
- 250 g sheep cheese
- 200 g spinach (frozen)
Print Recipe
Pin Recipe Instructions
- For the yeast dough, slowly heat the milk, margarine and sugar together. Then add the yeast. In the meantime, weigh the flour and place in a bowl. Add the eggs (not the yolks). When the yeast has dissolved, add the milk-yeast mixture to the flour.
- Then the whole thing must be kneaded until a smooth dough is formed. Sometimes you have to add a little flour to do this. For me it is always crucial that the dough no longer sticks to my hands. Then cover the dough in a warm (not drafty) place for about 30 minutes.
- During this time you take care of the filling. There are no limits to creativity here. The typical pide is filled with minced meat.
- In my variant, I take thawed spinach leaves and chop it up. Then cut the sheep`s cheese into cubes and mix with the spinach leaves. Season to taste with salt and pepper.
- Divide the proofed dough into 4 equal portions. Roll these on the baking sheet into long ovals. Then spread the filling on top, not covering the entire dough, but only in the middle. Because then turn over the edges so that the filling can only be seen in the middle. Then mix the egg yolk with 1 tablespoon of milk and brush the edges of the pide with it.
- Now bake in the oven preheated to 200 ° C (top / bottom heat) for about 20 minutes. You can tell it`s done when the edges and the sheep`s cheese are nice and brown.
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