I made a spinach pide. It was not bad at all, though not up to TurkOz standards. But it was fun, and probably a bit healthier since I used light ricotta. I got the recipe from the Taste website: here it is. I did mangle it a little, but not very much. And I have some comments on how it went, and the lessons learned. Basically it's a stuffed pizza, much like a calzone but differently shaped, so you need a pizza dough recipe and a filling.
Recipe: Spinach and cheese pide filling
150g good fetta
250g light ricotta
Steam or microwave the spinach, and then let cool.
Squeeze out as much water as possible, and chop roughly.
Mix in crumbled fetta, ricotta and eggs.
Notes: The spinach was 2 bunches from Choku Bai Jo; and the 450g was the trimmed weight after discarding stalks and before cooking. It came down to 300g after. And I really don't think I squeezed out enough water. The filling was just a little too liquid - as you can see in the assembly photo, it's a little runny round the edges.
Here's how it looked at assembly. I made 4 long pieces, rather than the six suggested in the recipe. I also found that it was best to allow an hour for the second rising, after filling. Half an hour might do in summer, or if you prefer a thin crust.
Recipe: Pizza dough for pide
375g (2 1/2 cups) plain flour
1 tsp (7g/1 sachet) dried yeast
1 tsp salt
250ml lukewarm water
1 tbs olive oil
Plain flour, extra, to dust
Combine flour, salt and yeast in a bowl, and make a well in the centre.
Add the olive oil and water, and stir well with a wooden spoon.
Turn out onto a floured surface and knead for 3 minutes.
Roll in a ball, brush with a little oil, return it to the bowl.
Cover with gladwrap, and leave to rise for an hour in a warm place.
-- wait an hour --
Punch down, knead briefly, then divide in four pieces.
Roll each piece out into a long oval.
Fill, then pull edges of dough in to the centre and squeeze together.
Lay out on baking paper lined baking tray.
Brush with egg or oil, and sprinkle with a few sesame seeds.
Let rise again for 30-60 minutes.
Bake at 200C for 20 minutes, swapping trays around half way to keep the baking even.
Notes: this is the recipe at taste.com.au; but it has different quantities. I've done what the pide recipe said, and altered the quantities while keeping the technique. You can leave a strip open at the top, instead of enclosing totally. if you prefer.
I kept the flavours very basic - but when I do it again, I'll probably put some lemon or dill in with the filling mix. We added some olives and jalapeno slices on the side. It was pretty good, except that the filling was too liquid, and after the rising it had oozed out a bit. I drained most of it off before baking, but there was still a bit of messy egg making the base a bit soggier than it should have been. Oh well, whatever. It was edible. And did I mention that it was fun?