Spinach And Cheese Turkish Pides Recipes

Steps:

• Combine all ingredients for the dough and knead until smooth.
• Grease the dough with some drops of oil, cover and let rest 30 minutes; give a short knead.
• Cover and let rise until almost doubled (about 1 hour depending on the temperature).
• In the meantime prepare the filling:
• In a large skillet heat the oil.
• Add chopped onions along with chopped garlic.
• When onions are translucent, add ground meat, cumin, coriander, salt and pepper.
• Saute for 5 minutes until meat is done.
• Add tomato and cook briefly until water is absorbed.
• Remove from heat and keep aside.
• When cool add parsley and 2 tablespoon fresh mint.
• Preheat oven at 200 degrees Celsius/400 degrees Fahrenheit.
• Place the dough on a floured surface; cut into 4 pieces (for medium pide) or 8 pieces (for smaller pide).
• Make round balls and, using a rolling pin, roll into ovals (12 inches/30 cm for medium pide or 6 inches/15 cm for smaller pide). I possibly try to let the borders stay thicker.
• Transfer the oval dough on the baking sheet.
• Divide filling in equal portions; spread on the dough; pinch the points together giving a boat-like shape.
• Bake for 15 minutes or until golden.
• Remove from oven and, if desired, drizzle with lemon juice.
• Top with remaining chopped fresh mint and serve.
• Note: to the filling you can add chopped bell peppers. You can also top the filling with grated cheese.
• Serve immediately and enjoy!

Steps:

• Dissolve the yeast in a large bowl.
• Add wheat flour and one cup of all purpose flour, and stir.
• Cover the mixture and put aside for 10 minutes, up to 3 hours.
• Add oil and salt.
• Slowly add the remaining flour until it is hard to stir.
• Turn the dough over the slightly floured surface, and knead it for 6-8 minutes. The dough should not stick to your hands while you are kneading. If necessary add more flour.
• Cover the dough with a plastic film and put it aside for 1.5-2 hours, until the dough doubles its initial size.
• Prepare the fillings at another bowl. Just put all the ingredients and mix.
• When the dough is ready, turn the dough over the slightly floured surface.
• Slice the dough into 10 slices and make balls. Cover the pieces with a damp cloth.
• Take the first piece and flat the dough into a circle (D=6-9 in.) with using a rolling pin.
• Brush the surface with olive oil.
• Sprinkle 2-3 tbsp stuffing onto the dough. Cover the sides, and shape it as a boat.
• Brush the top with olive oil again.
• Put the pide on preheated skillet and cook the bottom at medium temperature.
• Once the bottom is cooked, transfer the pide to an oven dish and place it to the oven which is set to broil.
• Cook the top until the surface turn to light brown-golden.

Steps:

• Melt butter in frying pan over medium heat,add garlic and spinach. Cook,stirring for 30 - 60 seconds until spinach just wilts.
• Transfer to bowl and cool for 10 minutes.
• Add the scallions, ricotta, feta, pine nuts and breadcrumbs to the spinach. Season with salt and pepper.
• Preheat oven to 200°C Lightly grease two large baking trays.
• Cut pizza dough into four. Roll out to a 25cm oval shape.
• Spoon filling onto centre of each oval, fold in sides and twist ends (don't totally enclose the filling - the shape should look sort of like boats).
• Place onto prepared trays, allowing room for spreading. Spray lightly with oil.
• Bake for 25-30 minutes or until crisp and golden.
• Serve with lemon wedges.

Steps:

• Combine the TVP and hot water, cover and set aside.
• Heat the oil in a non-stick frypan.
• Saute the onion until golden.
• Add the cumin, cinnamon, currants, pinenuts, TVP and extra water.
• Cook for 2 minutes.
• Spread the pide with tomato paste and top with the shredded spinach, TVP and feta.
• Bake for 15 minutes or until crisp and golden.
• Slice.

Steps:

• Put the flour, yeast, sugar and 1 tsp sea salt in a large bowl and stir to combine. Stir in 80ml water and the oil to bring everything together into a firm, smooth dough (you may need to add a little more water). Tip the dough out onto a lightly floured work surface and knead for 5 mins until the dough is smooth and elastic. Return to the bowl, cover and leave in a warm place to prove until it has doubled in size, about 1 hr.
• Meanwhile, make the filling. Heat the oil in a frying pan over a medium heat and fry the onion for about 5 mins until translucent. Add the cumin and spinach, and continue to cook until the spinach has wilted and any liquid has evaporated - this will take about 5 mins. Remove from the heat and leave to cool.
• When the dough has risen, heat the oven to 220C/200C fan/gas 7. Turn the dough out onto a lightly floured work surface and divide into four. Roll each piece into a ball, then each ball out into a rough oval, around 3-4mm thick. Transfer the dough ovals to a roughly 30 x 20cm non-stick baking tray.
• Spoon the cooled spinach filling into the centre of each dough oval, leaving a 2cm border around the edge. Sprinkle the goat's cheese and dill over the filling. Carefully fold the sides of the dough in by about 1cm so they slightly overlap the filling, and bring the ends together to form a point. The ends may need to be slightly twisted and pressed down to fix them in place.
• When all four pide are assembled, brush the dough with beaten egg. Bake for 10-15 mins until the dough is golden brown and the filling is bubbling. Serve warm (any leftovers can also be eaten cold).

Steps:

• add flour, and salt and water to bowl.
• add lemon juice and baking soda.
• stir until combine in a ball.
• knead for 5 or 6 minutes.
• turn onto floured surface and cut into 5 balls.
• flatten balls into oval shape.
• top balls with cheese (as much as you want) and you can put tomato sauce under the cheese if you like.
• turn edges over dough about half an inch.
• fry one at a time in a pan until bottem is cooked.
• transfer to oven in an oven pan and broil until top is golden and cheese is bubbling.