Vegetarian Turkish Pide (Peynirli, Sebzeli Pide)
View original ↗
The Mediterranean Dish · by Ozlem Warren★ 5.0 (18)

Vegetarian Turkish Pide (Peynirli, Sebzeli Pide)

NUTRITION · PER SERVING50M COOK
CAL 16%·PRO 22%
CARBS 33G40% OF CAL
5G FIBER1G ADDED2G INTRINSIC25G OTHER3G TOTAL SUGAR
FAT 17G46% OF CAL
5G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Turkish pide: soft, pillowy flatbreads topped with a mix of sautéed vegetables, mushrooms, spinach, and melted cheese. A beloved Turkish street food that's crispy outside and tender within. Vegetarian and satisfying.

mainbaked goodvegetarian
View the full recipe on The Mediterranean Dish →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 1 cup warm water
  • 2 ¼ teaspoons instant dry yeast
  • 1 teaspoon granulated sugar
  • 2 ¼ cups (300 g) all-purpose flour
  • 1 teaspoon sea salt (or Kosher salt)
  • 3 tablespoons olive oil, (divided + more for drizzling)
  • 2 tablespoons olive oil, (divided)
  • 1 medium onion, (finely chopped)
  • 4 cloves garlic, (minced)
  • 8 ounces cremini (or white button mushrooms)
  • 1 large red bell pepper, (de-seeded, quartered and thinly sliced)
  • 5 oz spinach leaves, (washed and pat dried)
  • ¾ cup (7 ounces) feta cheese, (crumbled)
  • 1 teaspoon aleppo pepper
  • Salt and freshly ground black pepper, (to taste)
  • 1 beaten egg
  • 1 tablespoon olive oil (to brush the pide)
PREP
25M
SODIUM
454MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.