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Turkish Spinach Pide



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  • 7 grams active dry yeast
  • 1 teaspoon raw sugar
  • 250 grams warm water or milk, (60g + 190g)
  • 320 grams plain flour
  • 1 teaspoon salt
  • 40 grams olive oil, (plus extra to brush cooked pida)


  • 75 grams baby spinach, (washed and drained)
  • 100 grams Fetta Cheese, (cubed)
  • 40 grams olive oil
  • 1 small onion, (quartered)
  • 1 - 2 garlic cloves
  • 1/2 teaspoon chili powder, (or to taste)


  • 1 tablespoon yoghurt
  • 2 tablespoons water

Recipe's preparation

  1. Place yeast, sugar and 60g warm milk/water in TM bowl. Mix for 10 seconds on Speed 2. Let mix rest for 5 minutes.

  2. Add flour and salt, 190g warm milk/water and olive oil to yeast mixture. Mix for 5 seconds on Speed 7 to bring ingredients together. Knead for 1.5 minutes on Dough mode. Place on Thermomat, brush with olive oil, wrap and put aside for about an hour at room temperature until dough rises to double its size. 

  3. Filling
  4. Place the onion and garlic in the TM bowl. Chop for 3 seconds on Speed 5. Scrape down bowl.

  5. Add the olive oil and saute for 2 minutes at 80 C on Speed 1.

  6. Add the spinach, feta cheese and spinach. Chop for 4 seconds on Speed 4.

  7. Glaze
  8. Mix yoghurt and water in a small bowl.

  9. Assembly
  10. Preheat the oven to 500 F (250 C).

    Place the dough on the Thermomat (lightly floured). Press all over with your hands to remove any air bubbles. Cut the dough in 2 pieces with spatula. Knead and give a ball shape to each. Use your hands to flatten and then use a rolling pin to give a long oval shape each one. 

  11. Divide the filling in two and spread on each dough shape. Fold the long sides towards the inside, and then twist the ends to give a boat shape.

  12. Place baking paper on an oven tray, and then arrange the pidas on it. Brush some yogurt mixture along the edges.

  13. Place the tray on the middle rack and bake for about 15 minutes. Immediately brush butter or olive oil on the edges.


Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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You can use different fillings to vary the result or just make the pide without filling to accompany dips.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Tasty and made a large one over two smaller,...

    Submitted by CM16 on 1. September 2019 - 16:47.

    Tasty and made a large one over two smaller, brushed butter after cooked

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  • In TM5 had to add 100g flour

    Submitted by JammyJam on 18. October 2015 - 19:44.

    In TM5 had to add 100g flour and knead an extra minute. But it's yummy! Filling is yum. Dough was very thick to bake on  thermomat, next time will make 3.

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  • Really sticky dough and I

    Submitted by teebusybee on 16. September 2013 - 19:00.

    Really sticky dough and I wasn't sure so added a tiny bit more flour but it worked out fine. tmrc_emoticons.) 

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  • :)  Beautiful dough. I

    Submitted by Katinka on 15. August 2013 - 13:45.

    tmrc_emoticons.)  Beautiful dough. I blitzed left over roast pork added cubed fetta, chopped leftover vegies and good sprinkling of ras el hanout..  Sauted and chopped chilli ,garlic and onion in TM.  Made into pastie/pides.  The yoghurt glaze works a treat......thanks very much!

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  • Great dough recipe here, but

    Submitted by Zaynab on 3. May 2013 - 21:53.

    Great dough recipe here, but at the end I add an extra 150g plain flour and knead for an extra 1min. Thanks for sharing!

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