Turkish Breakfast Style Pide

Ingredients

Dough:

• 1 cup  warm water
• 2 teaspoons instant yeast
• 1 ½ teaspoons sugar or honey
• 3 cups MAYA All Purpose Flour
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 1/3 cup water

Spinach Filling:

• 2 cups spinach leaves, blanched,
• squeezed and cut
• 3 tablespoons  olive oil
• 1 tablespoon garlic, minced
• 1 piece onion, finely chopped
  Salt and black pepper
• ½ cup cream cheese
• ¾ cup all-purpose cream
• 3 tablespoons grated parmesan
• 2 pieces beaten egg
  egg wash
  Fried eggs (optional)
  feta (optional)

Instructions

1. Prepare dough: In a bowl or stand mixer, add the warm water, yeast and sugar. Mix and wait for the mixture to get foamy.  Add the flour and the remaining ingredients for the dough.  Using a wooden spoon, mix until well blended. Transfer dough onto a clean well-floured surface and knead the dough for a couple of minutes. Dust with little amount of flour while kneading the dough. Dough should feel soft and not sticky.
2. Place the dough in a greased bowl and lightly brush top with little amount of olive oil then cover the dough with a plastic or cling wrap and or a cheesecloth or any clean kitchen towel. Place the bowl in a warm place to rise for about 1 hour or until the dough double in size.
3. Prepare spinach filling: Heat up pan with olive oil and pan sauté garlic and onion until translucent and aromatic. Then add in the blanched spinach and season with salt and black pepper. Add in the cream cheese and give a good stir until cream cheese is well blended into the spinach. Pour in the cream and parmesan cheese then continue cooking for another 3 minutes.  Set aside to cool down, once cooled add in the beaten eggs into the spinach mixture and stir until fully mixed.
4. To assemble Pide: Place a baking sheet or pizza stone in the oven. Preheat the oven to 400⁰F. If using a stone, heat the stone for at least 30 minutes.  Transfer dough that has doubled in size onto a floured surface and divide the dough into 3-4 equal pieces.  Start working with one dough and cover the remaining doughs with cheese cloth to prevent it from drying.  Stretched the dough then pinch and twist the end of dough to turn it into a boat like shaped then transfer to a floured baking sheet or pizza stone tray. Do this procedure with remaining doughs.
5. Brush the shaped Pide with some olive oil and put some filling inside then bake for 12-15 minutes or until pide is golden brown. Best serve with fried eggs and feta cheese.

Recipe Notes

• For easier baking and removal of pide place parchment paper or use a gritty flour over the baking sheet or pizza stone tray before placing the pide inside the oven.
• Yield: 3-4 Pide