Turkish Pide with Egg
Boat-shaped flatbread topped with cheese, spinach, and a baked egg—crispy outside, soft inside. A classic Turkish comfort food ready in under 45 minutes.
- Total time
- 40 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon instant yeast
- ½ teaspoon salt
- ¾ cup warm water
- 2 tablespoons olive oil
- 1.5 cups fresh spinach, roughly chopped
- ½ cup feta or white cheese, crumbled
- 2 whole eggs
Instructions
- 1
Pour 0.75 cup warm water into a medium bowl, then sprinkle in 0.5 teaspoon instant yeast and let it sit for 1 minute until foamy.
- 2
Add 2 tablespoons olive oil and 0.5 teaspoon salt to the bowl, then stir with a wooden spoon until combined.
- 3
Pour in 2 cups flour and stir with the wooden spoon until a shaggy, sticky dough forms with no dry flour visible.
- 4
Knead the dough by hand in the bowl for 8 minutes—push it away from you with the heel of your hand, fold it back toward you, rotate the bowl a quarter turn, and repeat until the dough becomes smooth and elastic.
- 5
Cover the bowl tightly with plastic wrap and set it in a warm place for 15 minutes, until the dough rises about 50% larger and feels airy when you poke it.
- 6
Preheat your oven to 425°F and line a large baking sheet with parchment paper; wait for the oven to beep or light off, about 10 minutes.
- 7
Turn the dough out onto a lightly floured countertop and divide it in half with a bench scraper or knife, creating two equal pieces.
- 8
Take one piece and gently stretch it into an oval boat shape about 6 inches long and 3 inches wide, with slightly thicker edges; repeat with the second piece.
- 9
Place both boats on the parchment-lined baking sheet, leaving at least 2 inches of space between them.
- 10
Divide the 1.5 cups chopped spinach between the two boats, spreading it evenly across the surface of each, leaving a thin border around the edges.
- 11
Sprinkle half of the 0.5 cup crumbled feta over the spinach on each boat, distributing it evenly.
- 12
Crack one egg into the center of each pide, letting the white and yolk settle into the boat without breaking the yolk.
- 13
Slide the baking sheet into the preheated 425°F oven and bake for 12–15 minutes, until the crust edges are deep golden brown and the egg white is set but the yolk still jiggles slightly when you gently shake the pan.
- 14
Remove the baking sheet from the oven using oven mitts and let the pides cool for 2 minutes on the sheet before sliding them onto a serving plate.
Tools you’ll need
- medium mixing bowl
- wooden spoon
- plastic wrap
- large baking sheet
- parchment paper
- bench scraper or knife
- oven mitts
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