Beyaz peynir
Beyaz peynir is a Turkish white cheese matured in brine. Sheep milk, alone or mixed with other milks, gives a close-textured cheese cut into blocks and packed in cans.
Modern adaptation
Topped and filled pide
Pide · Kapalı pide · Kır pidesi · Turkish filled pide
Turkish home-style yeast dough is shaped into closed boats around spinach and cheese, then baked hot until the crust is golden.
A Turkish home-style filled pide
Pide names cover several shapes and toppings. Ayşenur Altan's home recipe distinguishes open boats from a closed form, which she commonly uses with spinach or potato. This version follows the closed spinach-and-cheese branch. It is one home method, not a claim that all Turkish pide use the same dough or filling.
The source's minced-beef topping is not included here. Its bake instruction gives no meat doneness limit, so this version uses the source's vegetable and cheese options. Altan also links to a separate traditional Ramadan pide flatbread recipe; this version is the closed, filled pide, not that plain Ramadan bread.
Sources for this section
Make the dough and filling
Mix lukewarm water with yeast and sugar, then add most of the flour and salt. Knead until elastic and slightly tacky, cover, and let rise until almost doubled. The source does not fix the rise time or temperature. Its formula yields twelve dough portions; the listed spinach mixture fills about three, while cheese is added to taste.
Pulse the onion and dry spinach with salt and pepper, leaving some texture. Add crumbled white cheese or feta, or shredded kaşar or mozzarella. Keeping spinach dry helps the filling stay contained rather than wetting the dough.
Sources for this section
Fold and bake
Heat the oven to its highest setting, about 230–250°C. Roll each piece into an oblong, place the filling down the centre with a clear 2 cm border, fold the sides together over the filling and pinch the seam closed. Fold the extra dough to one side and press it down. Brush with beaten egg and bake until golden and crisp. No bake time or internal temperature is given.
The dough contains raw flour. Do not taste it before baking and wash hands, tools and surfaces after handling it. This version contains no raw meat filling.
Sources for this section
History
Ayşenur Altan presents a Turkish home-style pide recipe with open and closed forms and several filling choices. The closed form is associated in that recipe with spinach or potato fillings. The dough and topping selection here follow one household version and do not define every regional pide.
Ingredients
Yield 12 dough portions; spinach filling for about 3 pide · Scaling: source batch only
Lukewarm water
473 mL2 cup as recorded
Active dry yeastUse according to the package directions.
15 mL1 tbsp as recorded
The source also gives 25 g fresh yeast as an alternative.Sugar
15 mL1 tbsp as recorded
Bread or all-purpose flourStart with this amount and add more as needed.
1.18 L5 cup as recorded
The source gives about 5–5½ cups.Salt
9.9 mL2 tsp as recorded
OnionFor spinach filling.
1 small
SpinachWash, dry thoroughly and chop with the onion.
2 handfuls
Filling amount is for about 3 pide.SaltFor spinach filling.
2.5 mL½ tsp as recorded
Black pepper
Amount not stated
To taste; source gives no amount.Turkish white cheese or feta (optional)Crumble and add to spinach filling.
Amount not stated
Optional; source gives no amount.Kaşar or mozzarella (optional)Shred and add to spinach filling.
Amount not stated
Optional alternative to white cheese or feta; source gives no amount.EggBeat for the egg wash on the sealed dough.
Amount not stated
Source does not give an amount.Method
Risks and precautions · Standard risk
Raw flour in dough
Flour is raw before baking and may carry harmful bacteria; do not taste the dough.
Hazard sourceDo not taste raw dough. Wash hands, utensils and surfaces after handling flour, then bake the pide fully.
Control sourceThis version uses spinach and cheese; it does not give a raw-meat filling method or a meat doneness limit.
The source does not give a bake duration; its guidance is to bake until golden and crisp.
- Mix the lukewarm water, yeast and sugar in a bowl. Add most of the flour with the salt and knead, adding more flour as needed, until the dough is smooth, elastic and slightly tacky.
- Cover and leave the dough to rise until almost doubled. The source gives no fixed rise time.
- Prepare the filling while the dough rises. Pulse the onion and washed, thoroughly dried spinach with ½ teaspoon salt and black pepper until chopped but not minced to a paste. Crumble in Turkish white cheese or feta, or add shredded kaşar or mozzarella, if using.
- Heat the oven to its highest setting, about 230–250°C. Divide the risen dough into 12 pieces and shape them into rounds. Keep pieces not in use covered with a damp clean towel or a food-safe bag so they do not dry.
- For a closed pide, roll one piece into an oblong on a lightly floured surface. Add filling down the centre, leaving about 2 cm clear at the edges. Fold the sides over the filling and pinch the seam closed along its length; fold the excess dough to one side and press it down.
- Brush the tops with beaten egg. Arrange the filled pide on a parchment-lined tray and bake in the hot oven until the crust is golden and crisp. The source gives no baking duration or internal temperature.
- Serve hot, cut into pieces. The spinach filling quantities make about three pide; the same dough batch can be filled with cheese to taste, as the source allows.
Conditions
Yield12 dough portions; spinach filling for about 3 pide
Temperature230–250°C
Temperature controlAmbient, monitored
Places
Turkey
Documented preparation · Country evidenceAyşenur Altan documents a Turkish home-style pide; no specific locality or exclusive origin is established.
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Sources
Turkish Food TravelRecipe · Method · Geographic context
BEST TURKISH PIDE Recipe / PizzaDough formula: two cups lukewarm water, 25 g fresh or 1 tbsp active dry yeast, 1 tbsp sugar, about 5–5½ cups flour and 2 tsp salt; it rises until almost doubled and is divided into 12 pieces.
The author gives spinach filling for about three pide and cheese options without fixed amounts; the closed pide shape is usually used for spinach or potato fillings.
The source directs a 230–250°C home oven, sealed closed pide, egg wash and baking until golden; it does not give a bake duration or internal temperature.
The author links a separate traditional Ramadan pide flatbread recipe; this body covers the closed spinach/cheese-filled variation.
Cited in: A Turkish home-style filled pide; Make the dough and filling; Fold and bake
U.S. Food and Drug AdministrationFood safety
Handling Flour Safely: What You Need to KnowRaw flour may carry harmful bacteria; do not taste raw dough and clean hands and surfaces after handling flour.
Cited in: Fold and bake