My Mother’s Homemade Herb and Cheese Pide Recipe

My Mother’s Homemade Herb and Cheese Pide

“Tray pide comes from a mother’s kitchen and is gone as soon as it comes out of the tray. The aroma of sesame, the abundance of herbs, the flavor of olive oil—no other recipe is needed.”

Ingredients

500 grams flour (bread flour)
1 packet dry yeast
3 tea glasses warm water
1 tea glass Sadık Amca Extra Virgin Olive Oil (for the dough)
2 teaspoons salt
1 teaspoon granulated sugar
400 grams fresh spinach (cleaned)
200 grams çökelek or fresh lor cheese
1 bunch fresh spring onions (finely chopped)
Half a bunch fresh parsley
Half a teaspoon of black pepper
Half a teaspoon red pepper flakes (optional)
1 egg yolk (for brushing)
3 tablespoons sesame seeds

Preparation

Activate the yeast: Add 1 packet (7 grams) dry yeast and 1 teaspoon granulated sugar to 3 tea glasses of warm water. Wait 5 minutes. If it foams, it’s active.

Knead the dough: Sift the flour into a large bowl. Make a well in the center. Add salt, half a tea glass of extra virgin olive oil, and the yeast mixture. Knead for 8-10 minutes until a soft and elastic dough forms.

Let it rise: Form the dough into a ball, cover it. Let it rest in a warm place for 1 hour until it doubles in size.

Prepare the filling: Roughly chop the spinach, salt it, and gently squeeze it with your hands to remove excess water. Add çökelek, spring onions, parsley, black pepper, and red pepper flakes, then mix.

Spread onto the tray: Preheat the oven to 220°C. Divide the dough into two. Spread the first piece with your fingers on a greased tray to cover the base.

Spread the filling: Spread the filling evenly over the base dough. Drizzle 3 tablespoons of extra virgin olive oil over it.

Cover the top: Roll out the remaining dough and spread it over as a cover, tucking the edges underneath. Cut into squares with a knife. Then, brush with 1 egg yolk, and finally, sprinkle with 3 tablespoons of sesame seeds.

Bake: Bake in the 220°C oven for 25-30 minutes, until the top is golden brown. Let it rest for 10 minutes immediately after removing from the oven.

Add the spinach raw to the filling; it will cook with the pide. If you sauté it beforehand, it will become watery. If using leeks, chop them into thin rings and use the same amount as spinach. When spreading the dough on the tray, do not roll it out too thinly; if the base is too thin, it will tear under the weight of the filling.

Preparation Time

minutes

Cooking Time

minutes

Servings

servings

Calories

≈ 360

kcal