Spinach and fetta pide

A delicious traditional treat.

  • 55 mins cooking
  • Serves 8
  • Print


Basic pide dough
  • 7 gram yeast
  • 1 teaspoon sugar
  • 2/3 cup (160ml) warm water
  • 2 tablespoon warm milk
  • 2 cup (300g) plain flour
  • 1 tablespoon olive oil
  • 1 teaspoon salt
Spinach and feta pide
  • 300 gram spinach, trimmed
  • 100 gram feta cheese, crumbled (we like south cape fetta)
  • 90 gram coarsely grated haloumi cheese
  • 2 tablespoon water


Spinach and feta pide
  • 1
    To make basic pide dough, combine yeast, sugar, the water and milk in jug; stand in warm place until frothy. Place ½ cup of the flour in bowl; whisk in yeast mixture. Cover; stand in warm place 1 hour. Stir in remaining flour, oil and salt. Knead dough on floured surface until smooth. Place in oiled bowl, cover; stand in warm place 1 hour.
  • 2
    Preheat oven to 240°C/450°F.
  • 3
    Boil, steam or microwave spinach until just wilted; drain. When cool enough to handle, squeeze excess liquid from spinach; shred finely. Combine spinach and cheeses in medium bowl.
  • 4
    Divide dough into three; roll each to 12cm x 30cm rectangle. Spread spinach filling across centre of each piece, leaving 2cm border. Brush edges with water; fold and press around dough. Fold corners to make oval shape.
  • 5
    Heat oven trays 3 minutes, place pide on trays; bake 15 minutes. Cut each pide into eight slices.

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