Low Sodium Cheese Pide
Indulge in the savory delight of Low Sodium Cheese Pide, a lighter twist on the beloved Turkish flatbread. This recipe features a perfectly soft and golden homemade dough, filled with a flavorful mix of low-sodium feta and mozzarella cheese, vibrant fresh parsley, and a hint of black pepper for just the right amount of kick. Topped with a shiny egg wash and a sprinkle of sesame seeds, these boat-shaped breads bake to perfection with a bubbling, cheesy core and a crisp, tender crust. Perfect for those looking to enjoy a low-sodium, heart-friendly option, this dish is equally great as a hearty appetizer, light main course, or shareable party snack. Simple ingredients, easy preparation, and irresistible results make this recipe a true winner!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 g All-purpose flour
- 3 g Instant yeast
- 30 ml Olive oil
- 150 ml Warm water
- 25 g Unsalted butter, melted
- 100 g Low-sodium feta cheese
- 100 g Low-sodium mozzarella cheese, shredded
- 10 g Fresh parsley, chopped
- 1 tsp Black pepper
- 1 Egg yolk
- 2 tsp Sesame seeds
Instructions
In a large bowl, mix the all-purpose flour and instant yeast together.
Make a well in the center and add olive oil and warm water gradually, mixing to form a soft dough.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and pliable.
Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for about 45 minutes or until doubled in size.
While the dough rises, prepare the filling by combining low-sodium feta cheese, shredded mozzarella cheese, chopped parsley, and black pepper in a bowl.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down and divide it into 4 equal parts.
Roll each dough piece into an oval shape about 1/4 inch thick.
Place a generous portion of the cheese filling along the center of each rolled dough, leaving space around the edges.
Fold the edges of the dough over the filling, pinching the ends to create a boat shape.
Transfer the pides onto the prepared baking sheet.
Brush the edges of the dough with the egg yolk and sprinkle sesame seeds over the yolked edges.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove from the oven and brush the exposed dried edges with melted unsalted butter for a shiny finish.
Let them cool slightly before serving. Enjoy your low sodium cheese pide!
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 400 mg | 17% | |
| Total Carbohydrate | 241.4 g | 88% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 5.0 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1320 mg | 102% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
