Pide with Spinach

🛒 Ingredients

• All-purpose flour 100 g · 364 kcal
• Water 60 g · 0 kcal
• Active dry yeast 2 g · 6 kcal
• Olive oil 10 g · 88 kcal
• Fresh spinach 180 g · 41 kcal
• Onion 40 g · 16 kcal
• Feta cheese 50 g · 130 kcal

👨‍🍳 Instructions

1. Prepare the dough: In a small bowl, combine warm water, yeast, and a pinch of sugar; let it bloom for 5-10 minutes. In a large bowl, mix flour and salt, then add the bloomed yeast mixture and 5g of olive oil to form a soft dough.
2. Knead and proof the dough: Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place the dough in an oiled bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
3. Prepare the filling: Wash spinach thoroughly and chop. Sauté chopped onion in the remaining 5g of olive oil until softened, then add spinach and cook until wilted and excess moisture has evaporated. Remove from heat, let cool slightly, then stir in crumbled feta cheese, salt, and pepper.
4. Shape the pide: Once the dough has risen, punch it down and divide it into two equal portions. On a lightly floured surface, roll each portion into an elongated oval or boat shape, about 0.5 cm thick.
5. Fill and bake: Spread the spinach and feta filling evenly over the dough, leaving a 1-2 cm border. Fold the edges of the dough inward to create a rim, pinching the ends to form a boat shape. Transfer the filled pide to a baking sheet lined with parchment paper.
6. Bake the pide: Preheat oven to 200°C (400°F). Bake for 15-20 minutes, or until the crust is golden brown and the filling is heated through. Optionally, brush the crust with a little olive oil or melted butter for extra shine and flavor after baking.
7. Serve: Remove from oven and let cool slightly before slicing. Serve hot.