Get Spinach Pide, (Pee-DAY) Flatbread recipe
This is a Turkish flatbread made in hot ovens. It’s another favorite of mine and once you get the hang of the dough knot it will be a real showstopper for your customers. I tell people this is like a spinach artichoke dip pie. Oh yes!
Spinach Pide (Pee-DAY) Flatbread
Author: Pizza today
Type of recipe: bread
- 1 9-ounce proprietary dough ball (this mix recipe makes 3 pide)
- â…“ cup red onion, finely chopped
- 1 tablespoon extra virgin olive oil
- 1½ cups blanched spinach (IQF frozen)
- â…“ cup canned artichoke hearts cut into nickels and quarters
- 5 deep tablespoons of whole milk ricotta
- 5 heaping tablespoons grated Parmigiano Reggiano
- Salt and pepper to taste
- 1 egg
- 3 cherry tomatoes for each pide quarter
- 1 tablespoon grated Asiago or Parmigiano to top each pide
- Extra virgin olive oil after the oven
- Method: Fry the onions with the olive oil in a 475 degree oven for 5 minutes or saute in a pan until translucent.
- Place all ingredients (except dough) including the onions in a large bowl and stir together.
- Season with salt and pepper to taste.
- Shape the balls of dough into a narrow football shape using your hands by stretching and pulling. The dough should be about 12 inches long and 5 to 6 inches wide in the center.
- Place on a baking sheet covered with baking paper. (2 pide fit into half a plate form)
- Place 7 to 8 heaping tablespoons of the spinach artichoke mixture down the length of the dough, leaving 1 inch on each side and 2 inches at each end to tie a knot.
- For the knot, first fold over each side of the Pide running along the dough to form a small wall (it will look like a ship’s hull).
- Gently grasp the end of the dough with one hand while your other hand is on the dough near the spinach mixture.
- Very carefully start pulling the dough with your right hand while holding the pide with your left. You should be able to get 4 to 6 inches of dough to the knot – if you “can knot” you will have to bring the dough from the sides of the pit towards you or push the filling back.
- Take the excess pulled dough with your right hand, twist and form a circle of dough around your left index finger.
- Now push the end through the circle in your left hand to form a knot. Even if you only have a small dough to look through, you will be able to feed it through. If you have a lot of dough to start with, you can use two fingers, which is much easier. Just remember to “knot” to pull too much or the dough will tear when the knots are tied, twist each knot in opposite directions to make the eye.
- Break eggs into a bowl and add 3 tablespoons of water and mix with a fork.
- Use a brush to wash eggs along the entire length of the pide. This will give it a nice shine.
- Add the tomatoes to the pita. (Optional: sprinkle poppy or sesame seeds on the egg wash for a dramatic effect.)
- Place in a 495 degree oven for 20 to 25 minutes until the dough is golden brown and the mixture is baked through.
- Drizzle with a drizzle of extra virgin olive oil and serve.
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