Spinach Turkish Pide Recipes

SPINACH TURKISH PIDE

Steps:

• Dissolve the yeast in a large bowl.
• Add wheat flour and one cup of all purpose flour, and stir.
• Cover the mixture and put aside for 10 minutes, up to 3 hours.
• Add oil and salt.
• Slowly add the remaining flour until it is hard to stir.
• Turn the dough over the slightly floured surface, and knead it for 6-8 minutes. The dough should not stick to your hands while you are kneading. If necessary add more flour.
• Cover the dough with a plastic film and put it aside for 1.5-2 hours, until the dough doubles its initial size.
• Prepare the fillings at another bowl. Just put all the ingredients and mix.
• When the dough is ready, turn the dough over the slightly floured surface.
• Slice the dough into 10 slices and make balls. Cover the pieces with a damp cloth.
• Take the first piece and flat the dough into a circle (D=6-9 in.) with using a rolling pin.
• Brush the surface with olive oil.
• Sprinkle 2-3 tbsp stuffing onto the dough. Cover the sides, and shape it as a boat.
• Brush the top with olive oil again.
• Put the pide on preheated skillet and cook the bottom at medium temperature.
• Once the bottom is cooked, transfer the pide to an oven dish and place it to the oven which is set to broil.
• Cook the top until the surface turn to light brown-golden.

SPINACH AND CHEESE TURKISH PIDES

Steps:

• Melt butter in frying pan over medium heat,add garlic and spinach. Cook,stirring for 30 - 60 seconds until spinach just wilts.
• Transfer to bowl and cool for 10 minutes.
• Add the scallions, ricotta, feta, pine nuts and breadcrumbs to the spinach. Season with salt and pepper.
• Preheat oven to 200°C Lightly grease two large baking trays.
• Cut pizza dough into four. Roll out to a 25cm oval shape.
• Spoon filling onto centre of each oval, fold in sides and twist ends (don't totally enclose the filling - the shape should look sort of like boats).
• Place onto prepared trays, allowing room for spreading. Spray lightly with oil.
• Bake for 25-30 minutes or until crisp and golden.
• Serve with lemon wedges.