Delicious Vegetarian Turkish Pide: Your Guide to Authentic Spinach and Feta ‘Turkish Pizza’ at Home

Turkish pide, often affectionately dubbed “Turkish pizza,” is a culinary delight that promises to become a cherished addition to your recipe collection. This boat-shaped flatbread, a staple of Turkish cuisine, is renowned for its irresistibly chewy crust and versatile fillings. While traditionally prepared with ground beef or lamb and sometimes crowned with a runny egg, this particular recipe offers a vibrant vegetarian twist. We’ll guide you through creating a wholesome and flavorful Turkish pide, generously stuffed with a savory blend of fresh spinach and rich feta cheese, making it a perfect, healthier weeknight dinner or a delightful weekend project.

What is Turkish Pide?

Turkish Pide is a revered savory flatbread, often likened to pizza due to its delicious toppings and open-face nature. However, it boasts a distinctive boat-like shape and a uniquely chewy, airy crust that sets it apart. Originating from Turkey, pide is a versatile dish enjoyed across the country, with various regional specialties featuring diverse fillings. Traditionally, these elongated flatbreads are filled with hearty ingredients such as spiced ground beef (kıymalı pide), succulent lamb, or a rich mix of cheeses. Sometimes, they’re even baked with an egg cracked on top during the final minutes, adding another layer of richness.

This particular recipe embraces a delightful vegetarian approach, showcasing a vibrant spinach and feta filling. To make it even healthier and add a wonderful nutty flavor, we’ve opted for whole wheat flour in the dough. Pide is much more than just a meal; it’s a culinary experience, frequently appearing on lists of must-try Turkish foods and perfect for sharing with family and friends. Its comforting flavors and satisfying texture make it an instant favorite for any meal of the day.

Turkish Pide Ingredients

Crafting this delicious vegetarian Turkish pide requires a blend of simple yet flavorful ingredients. Here’s what you’ll need, along with a brief explanation of their role in achieving the perfect taste and texture:

• Wholewheat flour: We’ve chosen whole wheat flour for its robust, earthy flavor and added nutritional benefits, providing a healthier twist to the traditional pide.
• Dried yeast: The leavening agent responsible for the pide’s characteristic airy and chewy crust. Ensure your yeast is active for best results.
• Caster sugar: A touch of sugar helps activate the yeast and adds a subtle sweetness that balances the savory flavors.
• Salt: Essential for seasoning the dough and enhancing all the other flavors.
• Olive oil: Used in both the dough for tenderness and in preparing the filling, adding a rich, Mediterranean aroma.
• Fresh spinach: The star of our vegetarian filling! Use fresh spinach for the best flavor and texture; make sure it’s thoroughly washed and dried.
• Feta cheese: This salty, tangy, and crumbly cheese is a quintessential Mediterranean flavor that pairs beautifully with spinach.
• Emmental or cheddar cheese: Adds a creamy, melt-in-your-mouth texture and a different layer of cheesy flavor to the filling. You can choose your favorite semi-hard cheese.
• Medium onion: Finely chopped, the onion provides a sweet and savory aromatic base for our spinach and cheese filling.
• Sumac: A unique Turkish spice with a distinct tart, lemony flavor that elevates the savory filling. Don’t skip this!
• Egg yolk: Used for an egg wash, it gives the pide a beautiful golden-brown, glossy finish.

How to Make Turkish Pide from Scratch

This delightful Turkish pide recipe is surprisingly straightforward to prepare in your own kitchen. Follow these steps to create an authentic and delicious meal.

Prepare the Turkish Pide Dough (Leaven)

• Step 1 – Activate the Yeast: In a small bowl, combine the dried yeast, caster sugar, ¼ cup of whole wheat flour, and 2 oz (approx. 60ml) of lukewarm water. Stir these ingredients together until well combined.
• Step 2 – Let it Bloom: Allow this mixture to sit undisturbed for 10 to 15 minutes in a warm spot. You’ll know it’s ready when it forms a bubbly, brownish, foamy mixture, indicating the yeast is active and thriving.
• Step 3 – Combine Dry Ingredients: In the bowl of your Kitchen Aid mixer (or a large mixing bowl if kneading by hand), mix 1 cup of whole wheat flour and the salt.
• Step 4 – Add Leaven: Pour the activated yeast mixture (leaven) into the bowl with the flour and salt. Begin mixing slowly on a low speed.
• Step 5 – Gradually Add Water: Slowly add the remaining 2 oz (approx. 60ml) of water, little by little, while continuing to mix. The dough will start to come together.
• Step 6 – Knead the Dough: Continue mixing (or kneading by hand) until the dough becomes smooth, elastic, and springy to the touch. This can take about 5-7 minutes in a mixer.
• Step 7 – Adjust Consistency: If the dough feels too dry and crumbly, add a tiny bit more water, a teaspoon at a time. If it’s too sticky, sprinkle in a little more flour, also a teaspoon at a time, until the ideal consistency is reached.
• Step 8 – First Rise Prep: Lightly coat a clean bowl with 1 tbsp of olive oil. Transfer the dough into this bowl, turning it once to coat all sides with oil.
• Step 9 – First Proof: Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm, draft-free spot. Let it proof for at least one hour, or until the dough has visibly doubled in size.
• Step 10 – Prepare Onion Base: While the dough is proofing, pour a little olive oil into a frying pan and heat it over medium heat.
• Step 11 – Sauté Onions: Add the finely chopped onion and a pinch of salt to the pan. Cook until the onion becomes translucent and softened, which usually takes about 5 minutes.
• Step 12 – Add Sumac: Turn down the heat to low. Stir in the sumac and cook for another 5 minutes, allowing the flavors to meld. Remove from heat and set aside to cool slightly.

Prepare the Spinach Filling

• Step 1 – Prepare Cold Water Bath: Fill a large bowl with 2 liters of cold water, ideally with some ice cubes, and set it aside. This will be used to stop the cooking process of the spinach.
• Step 2 – Boil Water: Pour 3 liters of water into a large pot or pan and bring it to a rolling boil over high heat.
• Step 3 – Season Water: Once the water is boiling rapidly, add a tablespoon of salt.
• Step 4 – Blanch Spinach: Carefully add the fresh spinach to the boiling salted water. Let it cook for just 2 minutes until it’s wilted and vibrant green. Do not overcook.
• Step 5 – Shock Spinach: Using a slotted spoon or tongs, quickly remove the blanched spinach and transfer it immediately into the bowl of cold water. This “shocks” the spinach, preserving its color and nutrients.
• Step 6 – Squeeze Dry: Once cooled, thoroughly wring out the spinach to remove as much excess water as possible. This is crucial to prevent your pide from becoming soggy. Set the squeezed spinach aside.

Prepare and Bake the Pide

• Step 1 – Preheat Oven: Preheat your oven to 465°F (240°C). If you have a baking stone or steel, place it in the oven to preheat as well for a crispier crust.
• Step 2 – Divide Dough: Once the dough has doubled, gently remove it from the bowl and place it on a lightly floured surface. Divide the dough into 2 equal pieces.
• Step 3 – Shape Dough: Using a rolling pin, roll each piece of dough into an elongated oval or strip, approximately 15cm x 40cm (6 inches x 16 inches). Aim for an even thickness.
• Step 4 – Add Filling: Place 100g of feta cheese, half of the prepared onion mixture, half of the squeezed spinach, and 50g of cheddar (or Emmental) cheese down the center of each dough strip. Be sure to leave a clear border of about 1.5 inches of dough on each side around the filling.
• Step 5 – Form Pide Shape: Carefully fold the long sides of the dough inwards over the filling, without completely covering the toppings. Pinch the ends of the dough together to create the distinctive boat-like shape.
• Step 6 – Prepare Egg Wash: In a small bowl, whisk together the egg yolk and 1 tablespoon of olive oil.
• Step 7 – Brush Pide: Using a pastry brush, generously brush the egg yolk mixture over the exposed dough edges of each pide. This will give them a beautiful golden sheen.
• Step 8 – Bake: Carefully transfer the prepared pides onto a baking sheet lined with parchment paper (or directly onto your preheated baking stone/steel). Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
• Step 9 – Serve: Remove from the oven and serve immediately. Turkish pide is wonderfully complemented by a fresh, crisp salad of tomatoes, cucumber, and carrots.

Tips for Making Delicious Turkish Pide

• Embrace Homemade Dough: While store-bought pizza dough might seem convenient, the true magic of Turkish pide lies in its freshly made, tender, and chewy crust. Investing the extra effort in making your own dough from scratch will yield a significantly superior flavor and texture that is well worth it.
• Fresh Spinach is Key: For the most vibrant flavor and texture in your filling, always opt for fresh spinach. Ensure you properly blanch and thoroughly wring out any excess water to prevent your pide from becoming soggy.
• Don’t Skimp on the Oven Heat: Pide, much like pizza, benefits from high heat. Make sure your oven is fully preheated to the specified temperature (465°F / 240°C) and consider using a preheated baking stone or steel for an exceptionally crispy bottom crust.
• Perfect Proofing Environment: Yeast dough loves warmth. Find a cozy, draft-free spot in your kitchen for the dough to proof. A slightly warm oven (turned off, with just the light on) or a sunny spot can work wonders to help the dough double in size effectively.
• Get the Filling Balance Right: Don’t overfill your pide. Leaving a good border of dough around the filling ensures a beautiful boat shape and prevents spillage during baking. The goal is a delicious balance of crust and filling.

Customize Your Vegetarian Pide

This spinach and feta pide is fantastic as is, but it also serves as a perfect canvas for your culinary creativity. Feel free to experiment with these ideas to make it uniquely yours:

• Add a Spicy Kick: For those who love a bit of heat, consider adding some finely chopped spicy peppers (like jalapeños or Turkish green peppers) to your onion mixture, or sprinkle a pinch of red pepper flakes over the filling before baking.
• Explore Cheese Varieties: The “Turkish pide cheese” can truly be whatever you desire! Swap out the cheddar or Emmental for other meltable cheeses like fresh mozzarella, smoked Gouda, or even a tangy goat cheese for a different flavor profile. Kashkaval is another excellent traditional Turkish option if you can find it.
• Introduce More Vegetables: Enhance the filling with other finely diced or sautéed vegetables such as mushrooms, bell peppers, zucchini, or even Kalamata olives for an extra burst of flavor and texture. Ensure any added vegetables are well-drained to avoid excess moisture.
• Spice it Up: Beyond sumac, consider incorporating other aromatic Turkish spices. A tiny pinch of cumin can add warmth, or a sprinkle of dried oregano can bring a more herbaceous note.
• Top with an Egg: For a more traditional touch, crack an egg directly onto the center of the filling during the last 5-7 minutes of baking. The egg white will set, and the yolk will remain perfectly runny, creating a rich sauce once cut.

Frequently Asked Questions About Turkish Pide

What is pide in English?
Pide translates most directly to Turkish flatbread in English. However, due to its delicious savory toppings, it’s often referred to as “Turkish pizza” or “Turkish calzone” for a more familiar comparison.

What is the difference between Pide and Lahmacun?
While both are delicious Turkish flatbreads, Pide and Lahmacun have distinct characteristics. Pide typically has a thicker, chewier crust and a boat-like shape, often with a more substantial filling that can include meat, cheese, or vegetables. Lahmacun, on the other hand, is much thinner, round, and often topped with a finely minced meat and vegetable mixture spread across the entire surface. Lahmacun is usually rolled up and eaten as a wrap.

Can I prepare the pide dough ahead of time?
Yes, you absolutely can! After the first rise, you can punch down the dough, place it in an oiled bowl, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. When you’re ready to bake, let it come to room temperature for about 30-60 minutes before proceeding with shaping and filling.

How do I store and reheat leftover Turkish Pide?
Leftover pide can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, place it on a baking sheet in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until warmed through and the crust is crispy again. You can also use an air fryer for a few minutes for quick reheating.

What side dishes go well with vegetarian Turkish Pide?
A simple, refreshing salad (like the recommended tomato, cucumber, and carrot salad) is a classic accompaniment. You can also serve it with a dollop of plain yogurt, a side of traditional Turkish ezme (spicy tomato and pepper dip), or a simple sumac-onion salad.

More Delicious Pizza & Flatbread Recipes

• Sourdough Pizza with mushrooms
• Sweet Potato Pizza
• Flammekeuche (Alsatian Pizza)
• Palak Paneer Pizza
• 4 Cheese Pizza
• Pumpkin Calzone
• Ratatouille Pizza

Turkish Pide

We hope this comprehensive guide inspires you to create your very own batch of delicious vegetarian Turkish Pide at home. This recipe is not just about making food; it’s about bringing the rich flavors and warmth of Turkish cuisine right to your dining table. Share this delightful experience with your loved ones, and don’t forget to tell us how your homemade pide turns out!

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First published December 4, 2016. Last updated June 27, 2021 with more information, additional tips, and better readability.