Vegan Cheese Pide
Indulge in the irresistible flavors of Vegan Cheese Pide, a plant-based twist on the classic Turkish flatbread that's as comforting as it is satisfying. This recipe features a homemade yeast dough baked to golden perfection, filled with a savory combination of sautéed spinach, onion, garlic, and melty vegan cheese, all seasoned with aromatic herbs like oregano and thyme. A hint of lemon juice and a touch of spice from red pepper flakes elevate the filling, making each bite a perfect balance of freshness and richness. Crafted in a signature boat shape and baked until crispy, this delightfully easy-to-make Vegan Cheese Pide is a show-stopping option for vegans and non-vegans alike, whether served as a warm appetizer, snack, or entrée. Perfect for gatherings or enjoying solo, it's a wholesome, flavor-packed dish that’s sure to impress.
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Recipe Information
Ingredients
- 250 g all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 150 ml warm water
- 3 tbsp olive oil
- 150 g vegan cheese (grated)
- 100 g spinach
- 1 onion (small, finely chopped)
- 2 cloves garlic (minced)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp black pepper
- 0.5 tsp red pepper flakes
- 1 tbsp lemon juice
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
Make a well in the center and add the warm water and 2 tablespoons of olive oil. Mix until a rough dough forms.
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Meanwhile, prepare the filling by heating 1 tablespoon of olive oil in a pan over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the spinach, dried oregano, dried thyme, black pepper, and red pepper flakes. Cook until the spinach is wilted, about 2 minutes.
Remove from heat and stir in the lemon juice. Allow the mixture to cool slightly, then mix with the vegan cheese.
Preheat the oven to 220°C (430°F) and line a baking sheet with parchment paper.
Punch down the risen dough and divide it into 2 equal portions.
Roll each portion into an oval shape, about 1/2 cm thick, on a floured surface.
Place the rolled dough on the prepared baking sheet.
Spread the spinach and cheese filling evenly over each dough, leaving a 1 cm border around the edges.
Fold the edges of the dough over the filling to create a boat shape and pinch the ends to seal.
Bake in the preheated oven for 15-20 minutes, or until the crust is golden-brown and crispy.
Allow the pide to cool slightly, then slice and serve warm.
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3553 mg | 154% | |
| Total Carbohydrate | 248.2 g | 90% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 9.3 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 956 mg | 74% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1127 mg | 24% | |
*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.
