Dinner

Spinach and Goat Cheese Pide Recipe

Name: Spinach and Goat Cheese Pide Recipe
Prep time: 15 min
Cook time: 25 min
Total time: PT-490151H3M8S
Cuisine: Turkish
Ingredients: 300g strong white bread flour, plus extra for dusting; 1 tsp fast-action dried yeast; 1 tsp caster sugar; 2 tbsp olive oil; 80ml water (approximate, may need more); 1 tsp sea salt; 1 tsp olive oil; 1 white onion, finely chopped; 1 tsp whole cumin seeds; 240g spinach; 50g firm goat’s cheese, crumbled; 2 tbsp chopped dill; 1 egg, beaten (for brushing)

ByLuna Ryder November 1, 2025November 1, 2025

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Introduction

Spinach and cheese pide is a delicious Turkish flatbread filled with wilted spinach, fragrant cumin, and creamy goat’s cheese. This savory pastry is perfect for a cozy lunch or a flavorful snack, offering a crisp crust and rich filling in every bite.

The image shows four boat-shaped flatbreads on a sheet of parchment paper, placed on a white marbled surface. Each flatbread has a thick, golden-brown crust that forms the edges, with a slight puff and shine. Inside, the filling layer is a mix of cooked dark green leafy vegetables, creamy white cheese chunks, and small browned pieces, all scattered evenly. Two of the flatbreads are whole and positioned longer, while the other two are cut into smaller triangular slices showing a soft, light dough interior with the same vegetable and cheese layer on top. A wooden-handled knife with a metal blade lies beside the flatbreads. The scene gives a warm, fresh-baked feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g strong white bread flour, plus extra for dusting
1 tsp fast-action dried yeast
1 tsp caster sugar
2 tbsp olive oil
1 egg, beaten
1 tsp olive oil
1 white onion, finely chopped
1 tsp whole cumin seeds
240g spinach
50g firm goat’s cheese, crumbled
2 tbsp chopped dill

Instructions

Step 1: In a large bowl, combine the flour, yeast, sugar, and 1 tsp sea salt. Stir in 80ml water and 2 tablespoons of olive oil to form a firm, smooth dough. Add a little more water if needed. Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic. Place the dough back in the bowl, cover, and leave in a warm spot to rise until doubled in size, about 1 hour.
Step 2: While the dough is proving, heat 1 teaspoon olive oil in a frying pan over medium heat. Cook the chopped onion for about 5 minutes until translucent. Add cumin seeds and spinach, cooking until the spinach wilts and any liquid evaporates, about 5 minutes. Remove from heat and allow the filling to cool.
Step 3: Preheat the oven to 220°C (200°C fan)/gas mark 7. Turn the risen dough onto a floured surface and divide into four equal pieces. Roll each into a ball and then flatten into an oval about 3-4mm thick. Place the dough ovals onto a non-stick baking tray approximately 30 x 20cm.
Step 4: Spoon the cooled spinach filling into the center of each dough oval, leaving a 2cm border. Sprinkle crumbled goat’s cheese and chopped dill over the filling. Fold the sides of the dough in by about 1cm so they overlap the filling slightly; then bring the ends together at the points, twisting and pressing to seal them into a boat shape.
Step 5: Brush the edges of the dough with the beaten egg for a golden finish. Bake the pide for 10-15 minutes until the crust is golden and the filling is bubbling. Serve warm or enjoy leftovers cold.

Tips & Variations

You can leave out the dill if you prefer, or add a sprinkle of pul biber (Turkish chili flakes) for a mild chili kick.

Storage

Store leftover pide in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or toaster oven to maintain the crisp crust. These also taste great cold, making them perfect for a packed lunch.

How to Serve

The image shows four oval-shaped flatbreads with golden-brown crusts, topped with a mix of wilted dark green leafy vegetables and small white cheese chunks scattered across them. Two of the flatbreads are whole, while the other two are cut into triangular slices, showing a thick, soft golden crust on the sides. The flatbreads rest on crumpled white parchment paper, placed over a white marbled textured surface. A knife with a wooden handle lies beside the flatbreads. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of goat’s cheese?

Yes, feta or ricotta work well as alternatives and provide a similar creamy, tangy flavor.

Is it possible to make the dough in advance?

Absolutely. You can prepare the dough up to the proving stage, then refrigerate it overnight. Let it come to room temperature before shaping and baking.