Sourdough Spinach Pide – Zesty South Indian Kitchen

Published: Apr 20, 2025 · Modified: Apr 22, 2025 ·by Swathi.This post may contain affiliate links ·

Sourdough Spinach Pide is a delicious Turkish-style flatbread with a crispy yet chewy sourdough crust, filled with a savory spinach and cheese mixture. This version incorporates natural sourdough fermentation, giving the dough a deep flavor and slight tanginess.

A little bit about Pide

Pide is a traditional Turkish flatbread that has been a staple of Anatolian cuisine for centuries. Often referred to as “Turkish pizza,” it is characterized by its oval shape and a variety of savory toppings, including meats, cheeses, vegetables, and eggs.
Lately, pide has gained international recognition, often compared to pizza but with a distinct preparation and taste. Variations now include vegetarian options, seafood toppings, and sourdough-based doughs like sourdough spinach pide, which blends traditional techniques with modern fermentation methods.
If you are looking for another version of Pide, here is one for you. Ramadan pidesi.

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How to make this Sourdough Spinach pide

You need the following ingredients to make this sourdough spinach pide.

• All-purpose flour : All-purpose flour works well here
• Sourdough starter: Use 100% hydration sourdough starter
• Salt: Salt adds flavor and controls fermentation.
• Honey : adds sweetness to the recipe
• Olive oil : Use extra virgin olive oil
• Water : you need 65%hydration for this recipe.
• For filling
• Spinach: You can use fresh or frozen spinach
• Aleppo pepper : Use any crushed pepper
• Onion: Used chopped red onion
• Olive oil
• Salt and pepper to taste
• Cumin seeds crushed or grounded

See recipe card for quantities.

Instructions

First you need to make pide dough and then make the filling
To make the pide dough, mix sourdough starter, water, olive oil and honey and set aside for set aside for 1 hour
And stretch and fold and then set aside for 1 hour. Continue stretch and fold for another 2 hours.

While dough is resting make filling, first add olive oil and onion and then once it become transparent add spinach, salt, pepper, Aleppo pepper cook until the spinach is wilted.
After 4 hours divide the dough and shape it into pide and fill it with cheese, spinach onion spice mixture and goat cheese.
Bake at 450F for 12 minutes.
And enjoy.

Variations

Spinach and Cheese with Garlic and Pine Nuts: A blend of spinach, garlic, feta cheese, mozzarella, and pine nuts. The garlic adds a rich, aromatic depth, and the pine nuts .

Spinach, Ricotta, and Sun-Dried Tomatoes: Combine spinach, ricotta cheese, and chopped sun-dried tomatoes. The tangy and slightly sweet flavor of sun-dried tomatoes complements the creamy ricotta and earthy spinach.

Spinach and Feta with Fresh Herbs: Spinach, feta cheese, and a variety of fresh herbs like oregano, dill, or parsley. Fresh herbs add a burst of freshness to the rich flavors of the spinach and cheese.

Spinach, Mushrooms, and Ricotta: Sauté spinach and mushrooms together with some garlic and onions. Add ricotta cheese to bind it all together.

Spinach and Sautéed Leeks with Gruyère Cheese: Use leeks sautéed with butter, combined with spinach and melted Gruyère cheese. The leeks offer a milder, sweeter onion flavor, and Gruyère adds richness and a slightly nutty taste.

Spinach, Potato, and Caramelized Onion: Combine spinach, boiled and mashed potatoes, and caramelized onions. The potatoes make the filling hearty and comforting, while the caramelized onions bring sweetness.
Spinach, Artichoke, and Parmesan: A creamy mixture of spinach, artichoke hearts, and a mix of Parmesan and cream cheese for a richer filling.

Spinach and Spicy Sausage (Sucuk or Chorizo): Combine spinach with crumbled spicy sausage like sucuk (Turkish sausage) or chorizo for a savory, spicy twist.

Storage

Sourdough Spinach pide taste better when it is consume fresh. If you plan to eat it within a day or two, simply wrap the freshly baked pide in plastic wrap or aluminum foil and store it at room temperature. For longer storage, refrigerate the leftovers by tightly wrapping them and placing them in an airtight container, where they’ll stay fresh for 3–4 days.
If you want to keep it for a longer period, freezing is an excellent option—just wrap the pide well in plastic wrap or foil, place it in a freezer-safe bag, and store it for up to 2–3 months. To reheat, use the oven or skillet for the best texture, ensuring it retains its crispy crust and delicious fillings.

Frequently Asked Questions (FAQ)

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