Peynirli Pide – Turkish Flatbread with Spinach & Feta
Traditional Turkish Boat-Shaped Flatbread Filled with Sautéed Spinach, Sweet Peppers, Turkish Pepper Paste, and Briny Feta Cheese
This vegetarian pide is Turkey’s magnificent, boat-shaped answer to pizza, featuring a soft yeast crust filled with earthy spinach, sweet peppers, and feta cheese.
The secret is blooming the yeast for a supple dough, sautéing the filling with Turkish pepper paste, and shaping it into a boat with pinched ends to hold the cheese. Enjoy the recipe!
Recipe
- Make & Proof Dough: Bloom yeast with sugar and warm water for 5 minutes. Combine flour, salt, yeast mixture, 2 tablespoons olive oil, and remaining water. Knead for 5 minutes, adding extra oil as needed, then cover and proof for 1 hour until doubled in size.
- Prepare Spinach Filling: Sauté chopped onions and sliced bell peppers in olive oil until soft. Stir in Turkish red pepper paste for 1–2 minutes, turn off the heat, and fold in fresh spinach leaves so they wilt in the residual heat. Let cool.
- Shape Pide Boats: Divide the risen dough into two portions and roll each into a ¼cm-thick oval. Place on a semolina-dusted baking sheet, spoon the spinach filling down the center leaving a 2cm border, top with crumbled feta, fold the edges inward, and pinch the ends into sharp points.
- Bake & Serve: Brush the dough borders with a whisked egg and olive oil wash. Bake at 180°C (350°F) for 20–25 minutes until golden brown and bubbly. Slice crosswise and serve hot!
💡 Chef Notes & Tips
- Turkish Pepper Paste (Biber Salçası): Provides a smoky depth that tomato paste cannot match. If unavailable, use mild tomato paste instead.
- Vegan Adaptation: Brush the crust edges with pure olive oil instead of the egg wash, and substitute dairy feta with your favorite vegan feta alternative.
