Turkish Pide with Fresh Spinach
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the filling:
- 700 g spinach, fresher
- 0.5 tablespoon ½ salt
- 1 onion (s)
- olive oil
- 200 g sheep cheese
- 50 ml whipped cream
- salt and pepper
- Pul Biber (leaf peppers)
For the dough:
- 500g flour
- 1 egg (s)
- 1 cube fresh yeast
- 1 teaspoon salt
- 2 tablespoons oil
- 300 ml water, lukewarm
For painting:
- 50 g butter
Print Recipe
Pin Recipe Instructions
- For the filling, wash the spinach thoroughly 4 times, cut into small pieces and place in a large bowl. Sprinkle about ½ tablespoon of salt over it, fill up with water and leave the spinach in for 10 minutes so that the remaining sand and soil between the leaves are removed.
- Chop the onion and fry in olive oil, carefully remove the spinach from the top of the bowl, squeeze out the water and add the spinach to the onions. When the spinach has collapsed, add the cheese and whipped cream. Season to taste with salt, pepper and paprika, turn off the stove and let the filling cool down.
- For the dough, put all the ingredients in a bowl, knead the dough and let it rise in a warm place for about 30 minutes.
- Shape the dough into balls and roll them out into an oval shape. Put the filling in the middle of each and press both sides up and close together.
- 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.
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