Hearty vegetarian closed pide, made by filling thin dough with a spinach and cheese mixture, sealing it, and baking it. With its soft interior and crispy dough, it's a beloved meat-free baked delight.
Add sugar and yeast to lukewarm water and let it sit. Knead the flour, salt and yeast mixture into a soft dough, and let rest until doubled in size.
Sauté the onion in olive oil, add the chopped spinach and cook until its liquid evaporates. Once cooled, add the crumbled white cheese and black pepper. Cooking off the spinach's liquid prevents the filling from becoming watery.
Divide the dough in two and roll each piece out into an oval. Spread the filling over one half and cover with the other, or fold the edges inward to shape a closed pide, pressing the edges firmly together.
Brush the top with beaten egg yolk. Bake in an oven preheated to 240°C (465°F) until golden on top. Slice and serve hot.
Important: Cooking off the spinach's liquid thoroughly keeps the pide filling from getting watery. Contains gluten, dairy, and egg. Sealing the edges of the closed pide firmly keeps the filling from leaking out. Served hot.
Lightly sautéing the spinach with onion instead of adding it raw both reduces its volume and boosts its flavor. The egg wash brushed on top gives the pide a golden shine.
Admin DadaGastro · verified in test kitchenBasit ama nefis bir sonuç. Ailece bayıldık, teşekkürler.
Basit ama nefis bir sonuç. Lezzeti gerçekten güzelmiş.
Belirtilen süreden 15 dakika sonra hâlâ hamurumsuydu, biraz daha pişirmem gerekti.
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