Spinach Pide Recipe

Bloom the yeast: in a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir and let sit 5–10 minutes until foamy.

Mix dough: in a large bowl or stand mixer combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Knead: turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic (or knead with dough hook on medium for 5 minutes). If dough feels very sticky, sprinkle up to 2 tablespoons more flour.

First rise: shape dough into a ball, lightly oil the bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

Prepare spinach: wash spinach thoroughly and remove any large stems. Roughly chop if leaves are large.

Sauté aromatics: heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely diced yellow onion and sauté 4–5 minutes until soft and translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook spinach: add the chopped spinach to the skillet in batches if needed. Cook, stirring, until wilted and any liquid mostly evaporates, about 3–5 minutes. Taste and season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes and 1 tablespoon lemon juice.

Drain and cool: transfer cooked spinach and onion mixture to a fine mesh sieve or cheesecloth and press or squeeze to remove excess moisture. Let cool 5 minutes.

Combine filling: transfer drained spinach mixture to a bowl. Add 1 large egg (this helps bind the filling), 1 cup shredded cheddar and 1/2 cup crumbled feta if using. Stir until evenly combined. Adjust seasoning to taste.

Preheat oven: position an oven rack in the center and preheat to 475°F (245°C). If using a baking stone, place it in the oven to heat. Line a baking sheet with parchment if not using a stone.

Portion dough: punch down risen dough and divide into 2 equal portions for two medium pides (about 10–12 inches each) or 3 smaller ones. Let rest 5 minutes.

Shape flatbreads: on a lightly floured surface, roll each portion into an oval about 10–12 inches long and 6–8 inches wide, about 1/4-inch thick. Transfer to a piece of parchment for easier handling.

Fill: spread half of the spinach-cheese mixture lengthwise down the center of each oval, leaving a 1-inch border. With your fingers, fold the long edges toward the center and pinch the ends to create a boat shape, exposing the filling in the middle.

Egg top (optional): if you want an egg in the center, make a shallow well in the filling and gently crack one egg into each pide now. Alternatively, beat the remaining egg and brush the dough edges for shine.

Finish and season: brush the exposed dough edges with 1 teaspoon olive oil or beaten egg. Sprinkle sesame or nigella seeds over the edges if desired.

Bake: slide the parchment with the pides onto the preheated stone or place the baking sheet in the oven. Bake 10–14 minutes until crust is golden and cheese is bubbly. If you added raw eggs on top, bake until whites are set but yolks still slightly runny, about 10–12 minutes; for fully set yolks, add 2–3 minutes.

Rest and serve: remove pides from oven and let rest 2–3 minutes. Slice and serve warm.