Dinner

Spinach and Goat Cheese Pide Recipe

Name: Spinach and Goat Cheese Pide Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: Turkish
Ingredients: 300g strong white bread flour, plus extra for dusting; 1 tsp fast-action dried yeast; 1 tsp caster sugar; 1 tsp sea salt; 80ml water (approximate, may need a little more); 2 tbsp olive oil; 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)

ByHailey Reed November 23, 2025November 23, 2025

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Introduction

Spinach & cheese pide is a delightful Turkish-inspired flatbread that combines a soft, flavorful dough with a savory spinach and goat’s cheese filling. This recipe is perfect for a comforting meal or a shareable snack.

The image shows three boat-shaped flatbreads with a golden brown crust on a piece of parchment paper, placed on a white marbled textured surface. Each flatbread has two thick crust edges folded inward, forming an elongated oval shape. The inside layer is filled with a mix of dark green sautéed spinach, white crumbled cheese, and small bits of browned nuts or garlic scattered on top, adding texture and color contrast. Two flatbreads are whole, and one is cut into three triangular pieces, showing the soft, slightly airy inside dough. A knife with a wooden handle is positioned next to the flatbreads on the parchment. 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
1 tsp sea salt

Instructions

Step 1: In a large bowl, combine the flour, yeast, sugar, and sea salt. Stir in 80ml of water and 2 tablespoons of olive oil to form a firm, smooth dough. Add more water if needed. Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic.
Step 2: Place the dough back in the bowl, cover, and leave in a warm place to rise until doubled in size, about 1 hour.
Step 3: While the dough rises, heat 1 teaspoon olive oil in a frying pan over medium heat. Cook the chopped onion for about 5 minutes until translucent.
Step 4: Add the cumin seeds and spinach to the pan. Cook until the spinach wilts and any liquid evaporates, about 5 minutes. Remove from heat and allow to cool.
Step 5: Preheat the oven to 220°C (200°C fan) or gas mark 7.
Step 6: Turn the risen dough onto a floured surface and divide into four equal pieces. Roll each piece into a ball, then flatten into an oval about 3-4mm thick. Place the dough ovals on a non-stick baking tray roughly 30 x 20cm.
Step 7: Spoon the cooled spinach mixture onto the center of each oval, leaving a 2cm border. Sprinkle crumbled goat’s cheese and chopped dill over the filling.
Step 8: Fold the edges of the dough inward by about 1cm, slightly overlapping the filling. Bring the ends together and twist or press them to form points, securing the shape.
Step 9: Brush the dough edges with the beaten egg. Bake for 10-15 minutes until golden brown and bubbling.
Step 10: Serve warm. Leftovers can be eaten cold or reheated gently.

Tips & Variations

You can omit the dill if you prefer, or add a sprinkle of pul biber for a mild chili kick.
Try substituting goat’s cheese with feta for a different flavor.
For extra texture, add toasted pine nuts to the spinach filling.

Storage

Store any leftover pide in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature to maintain crispness, or enjoy cold as a snack.

How to Serve

Two small oblong flatbreads sit on a piece of parchment paper over a white marbled surface, each with a golden-brown crust that is thick and puffy on the edges, tapering to a thinner base. Each flatbread has one layer of topping made of cooked dark green leafy vegetables mixed with small white cheese chunks, spread evenly in the middle but leaving the crust exposed. The surface of the topping shows some light browning and slightly wilted texture from cooking. Nearby lies a wooden-handled knife with a silver blade resting on the parchment, and one flatbread is cut into two slices, showing a soft, light interior and the same vegetable and cheese layer inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach for the filling?

Yes, but be sure to thaw and thoroughly drain the spinach to avoid excess moisture in the filling.

Can I prepare the dough ahead of time?

Absolutely. You can make the dough the night before and let it rise slowly in the refrigerator, then bring to room temperature before shaping and baking.