Vegetarian Turkish Pide (Peynirli, Sebzeli Pide)
User Reviews
5
36 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Rise Time
1 hr
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Servings
8
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Calories
3014 kcal
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Course
Main Course, Appetizer, Bread
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Cuisine
Turkish
Vegetarian Turkish Pide (Peynirli, Sebzeli Pide)
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This Vegetarian Turkish Pide features a hand-kneaded, olive oil-enriched dough topped with a vibrant mixture of sautéed onion, garlic, mushrooms, red bell pepper, spinach, and crumbled feta cheese. The pide dough is golden and tender, brushed with an egg and olive oil wash before baking to achieve a glossy, slightly crisp surface. The blend of vegetables and feta is seasoned with Aleppo pepper, lending a subtle heat and depth to the savory filling.
Description
Vegetarian Turkish Pide (Peynirli, Sebzeli Pide) combines a soft, slightly chewy olive oil dough with a topping of sautéed vegetables and crumbled feta cheese. The dough is made by blooming yeast in warm water with sugar, then combined with flour, salt, olive oil, and kneaded until smooth. The topping consists of finely chopped onion, garlic, mushrooms, red bell pepper, and spinach, cooked in olive oil and seasoned with Aleppo pepper and fresh ground salt and black pepper. The pide is shaped, brushed with a beaten egg mixed with olive oil, and baked at 400°F until golden. The result is a warm, flavorful flatbread with a tender crust and a savory, well-seasoned vegetable and cheese topping. Baking on parchment paper helps in easy handling and cleanup.
The pide can be enjoyed as a main or a hearty snack, offering a satisfying combination of textures from the crisp edges to the soft dough center, highlighted by the richness of feta and the mellow heat of Aleppo pepper.
For best results, ensure the yeast mixture is properly frothy before mixing the dough, and handle the dough gently while shaping. Brushing with egg wash gives the pide a beautiful gloss and helps the crust become nicely crisp in the oven.
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Ingredients
For the dough:
- 1 cup water warm
- 2 ¼ teaspoons instant dry yeast
- 1 teaspoon granulated sugar
- 2 ¼ cups all-purpose flour 300 g
- 1 teaspoon salt or Kosher salt, sea salt
- 3 tablespoons olive oil divided + more for drizzling
For the topping:
- 2 tablespoons olive oil divided
- 1 onion finely chopped, medium
- 4 cloves garlic minced
- 8 ounces cremini mushrooms or white button mushrooms
- 1 red bell pepper de-seeded, quartered and thinly sliced, large
- 5 oz spinach washed and pat dried, leaves
- ¾ cup feta cheese crumbled, 7 ounces
- 1 teaspoon Aleppo pepper
- salt to taste, freshly ground
- black pepper to taste, freshly ground
For the egg wash:
- 1 egg beaten
- 1 tablespoon olive oil to brush the pide
Instructions
- Preheat the oven and prepare the baking sheets: Preheat the oven to 400°F and line two baking sheets with parchment paper.
- Bloom the yeast: Warm the water to between 90°-110°F. It should just be slightly warm to the touch but not hot. In a small bowl, combine the instant yeast, sugar and warm water. Mix gently with a spoon and set aside for 5 to 8 minutes, until the mixture is frothy.
- Combine the flour and salt: In a large mixing bowl, combine the flour and salt. Make a well in the middle and pour in 2 tablespoons of olive oil and the yeast mixture. Using a wooden spoon or rubber spatula draw the flour in from the sides and work the mixture into a sticky, shaggy dough.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for 3-4 minutes, until you reach a smooth dough. The dough gets sticky as you knead, pour the remaining 1 tablespoon of olive oil over the dough, and sprinkles with an additional 2 tablespoons of flour (or a little more, if it still feels wet) to help shape into a soft, smooth dough.
- Let the dough rise: Drizzle a little olive oil in a large bowl and spread it around with your hands. Place the dough in the bowl, turn to coat and cover with cling film or plastic wrap. Leave it in a warm place for 1 hour until it doubles in size.
- Make the topping: For the topping; heat 1 tablespoon of olive oil in a wide heavy pan and stir in the onions, garlic, sliced pepper, and mushrooms. Sauté for 10 minutes over medium heat, or until the peppers are softened, the mushrooms have shrunk, and the onions are translucent. Turn the heat off and stir in the spinach, crumbled feta cheese and aleppo pepper until well combined. Season with salt and freshly ground black pepper and let the mixture cool down.
- Shape the dough: Once the dough has risen, place the dough on a lightly floured surface and knead it for 1-2 minutes. It will compress a little bit. Shape into a smooth ball. Divide the ball evenly into two pieces and roll each piece into a ball. On a lightly floured surface, stretch the dough balls into 2 oval shapes of about 8 x16-inches. This takes a little patience because the dough will want to bounce back, but keep working it and it will stretch. You can use a rolling pin, or hold the oval of dough between your fingers and thumbs moving around the outside edge and let gravity stretch and pull the dough downward as you turn it.
- Fill, fold and pinch: Place 1 oval flat bread dough on the prepared baking sheet. Spread half of the filling over the flat bread, leaving a 1-inch border around the outside. Fold the sides in toward the filling to act as a border to keep the filling intact. You still want to see the filling. Squeeze the oval dough at each end to make it pointy.
- Then place the remaining oval-shaped dough on a baking sheet and repeat.
- Brush with egg wash and bake: In a small bowl add the egg and 1 tablespoon of olive oil. Beat it together then brush the edges of both pide with this mixture. Bake for 23-25 minutes, until the pides are golden brown and crispy at the edges. Cut into slices and serve warm. As we say in Turkey, “Afiyet Olsun (may you be healthy and happy with this food).”
Notes
- Use parchment paper on the baking sheet to prevent sticking and ease cleanup.
- Make sure the yeast mixture is bubbly before using to ensure good dough rise.
- Blooming Aleppo pepper in the vegetable topping adds subtle heat without overpowering the cheese.
- Brush the pide with egg wash for a golden, glossy crust.
- The dough can be kneaded by hand for about 3-4 minutes to develop gluten and smooth texture.
Nutrition Information
Show Details
Calories
301.4kcal
(15%)
Carbohydrates
34g
(11%)
Protein
9.3g
(19%)
Fat
14.8g
(23%)
Saturated Fat
3.6g
(18%)
Polyunsaturated Fat
1.5g
(9%)
Monounsaturated Fat
8.7g
(44%)
Trans Fat
0.003g
(0%)
Cholesterol
33mg
(11%)
Sodium
484.1mg
(20%)
Potassium
374.6mg
(8%)
Fiber
3.1g
(12%)
Sugar
2.4g
(5%)
Vitamin A
2291.5IU
(46%)
Vitamin C
25.5mg
(28%)
Calcium
110.3mg
(11%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 3014 kcal
% Daily Value*
| Calories | 301.4kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 9.3g | 19% |
| Fat | 14.8g | 23% |
| Saturated Fat | 3.6g | 18% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 8.7g | 44% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 33mg | 11% |
| Sodium | 484.1mg | 20% |
| Potassium | 374.6mg | 8% |
| Fiber | 3.1g | 12% |
| Sugar | 2.4g | 5% |
| Vitamin A | 2291.5IU | 46% |
| Vitamin C | 25.5mg | 28% |
| Calcium | 110.3mg | 11% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
36 reviews
Excellent
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