SPINACH AND CHEESE TURKISH PIDES
Pide is a wonderful Turkish bread. These filled pides are sold at our local bread store and are so yummy!! Use your favourite pizza dough for this recipe.
Provided by Fairy Nuff
Categories Yeast Breads
Time 40m
Yield 4 pides, 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 393.7, Fat 28.9, SaturatedFat 11.8, Cholesterol 61.8, Sodium 520.9, Carbohydrate 19.5, Fiber 3.5, Sugar 3.4, Protein 17.5
SPINACH TURKISH PIDE
I love pide and I haven't made this yet, but I plan to soon! You can use any filling you like too but I have this one with spinach. Another variation is Corn/Pea 1 cup of peas 1 cup of corn 4 scallions (finely chopped) 1 tsp salt Spices
Provided by Nuttie Moo
Categories Lunch/Snacks
Time 5h30m
Yield 10 Pides, 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 299, Fat 2.5, SaturatedFat 0.4, Sodium 387.5, Carbohydrate 59.5, Fiber 4.5, Sugar 0.9, Protein 9.9
SPINACH & CHEESE PIDE
Make our version of Turkish pide with spinach and goat's cheese, ideal for a light lunch or picnic. Pide are boat-shaped flatbreads that are filled and baked
Provided by Charlotte Pike
Categories Lunch
Time 35m
Number Of Ingredients 11
Steps:
- Put the flour, yeast, sugar and 1 tsp sea salt in a large bowl and stir to combine. Stir in 80ml water and the oil to bring everything together into a firm, smooth dough (you may need to add a little more water). Tip the dough out onto a lightly floured work surface and knead for 5 mins until the dough is smooth and elastic. Return to the bowl, cover and leave in a warm place to prove until it has doubled in size, about 1 hr.
- Meanwhile, make the filling. Heat the oil in a frying pan over a medium heat and fry the onion for about 5 mins until translucent. Add the cumin and spinach, and continue to cook until the spinach has wilted and any liquid has evaporated - this will take about 5 mins. Remove from the heat and leave to cool.
- When the dough has risen, heat the oven to 220C/200C fan/gas 7. Turn the dough out onto a lightly floured work surface and divide into four. Roll each piece into a ball, then each ball out into a rough oval, around 3-4mm thick. Transfer the dough ovals to a roughly 30 x 20cm non-stick baking tray.
- Spoon the cooled spinach filling into the centre of each dough oval, leaving a 2cm border around the edge. Sprinkle the goat's cheese and dill over the filling. Carefully fold the sides of the dough in by about 1cm so they slightly overlap the filling, and bring the ends together to form a point. The ends may need to be slightly twisted and pressed down to fix them in place.
- When all four pide are assembled, brush the dough with beaten egg. Bake for 10-15 mins until the dough is golden brown and the filling is bubbling. Serve warm (any leftovers can also be eaten cold).
Nutrition Facts : Calories 408 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.5 milligram of sodium
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TURKISH SPINACH AND CHEESE PIDES RECIPE :: THE MEATWAVE
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- To make the dough: In the bowl of an electric mixer, whisk together flour, yeast, salt, and sugar. Add in water and oil and mix on low speed with paddle attachment until combined. Switch to dough hook and knead on medium speed until dough clears sides, but sticks to the bottom of the bowl, 5 to 7 minutes. Turn dough out onto lightly floured surface and divide into 4 equal pieces. Transfer to a parchment paper lined baking sheet, brush lightly with olive oil, cover with plastic wrap, and let rise at room temperature for 2 hours or in the refrigerator for 1-3 days.
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- Place pide in pizza oven and cook for 2-3 minutes, rotating pizza for even cooking as necessary. Alternatively, place pide on baking stone or steel in heated oven and cook until crust is baked through, 7-10 minutes. Remove from oven, garnish with remaining parsley, slice, and serve immediately. Repeat with remaining dough and filling.
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