Ispanaklı Pide — Turkish Spinach and Cheese Pide

Ingredients

• 500g strong white bread flour, plus extra for dusting
• 1 tsp fast-action dried yeast
• 1 tsp caster sugar
• 1 1/2 tsp fine salt
• 1 tbsp olive oil
• 300ml lukewarm water
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 400g fresh spinach, washed
• 200g white brined cheese (beyaz peynir) or feta, crumbled
• 1/2 tsp black pepper
• Pinch of freshly grated nutmeg
• 1 egg, beaten, for brushing

Method

1. Mix the flour, yeast, sugar and salt in a large bowl, add the olive oil and water and bring together into a dough. Knead for 10 minutes until smooth and elastic, then cover and leave to rise for 1 hour until doubled in size.

2. Heat the oil in a large pan and cook the onion for 5 minutes. Add the garlic, then the spinach in batches, stirring until wilted. Cook until any liquid has evaporated, then cool and squeeze out any excess moisture.

3. Mix the spinach with the cheese, pepper and nutmeg. Taste before adding salt, as the cheese is salty.

4. Heat the oven to 240°C (220°C fan) with two baking trays inside.

5. Divide the dough into 4 and roll each into a 30cm oval. Spoon the filling along the middle, fold in the long edges and pinch the ends together to make a boat. Brush the edges with beaten egg.

6. Bake on the hot trays for 12 to 15 minutes until golden. Serve hot.