Spinach Pide

Ingredients

• 20 g yeast
• 450 g spelt flour
• 1 tsp salt
• 600 g fresh spinach leaves
• 1 bunch spring onions
• pepper (ground)
• 0.5 tsp cumin
• 250 g sheep cheese
• 4 tbsp olive oil (40 ml each)
• black cumin seeds (for sprinkling)
• 1 untreated lemon
• lemon wedges (for serving)

Instructions

1. 1.

   Crush the yeast into a bowl and stir with 200 ml lukewarm water. Add spelt flour and salt, knead into a smooth dough. Cover and let rise in a warm place for about 45 minutes. Preheat the oven to 225 °C (fan 200 °C).

2. 2.

   Wash, trim and blanch the spinach in boiling salted water for a few seconds. Shock in cold water, squeeze out excess moisture and roughly chop. Trim the ends of the spring onions, wash and slice into thin rings. Combine spinach and spring onions, season with salt, pepper and cumin, then fold in crumbled sheep cheese.

3. 3.

   On a floured surface knead the dough and divide it into eight portions. Roll each portion into an oval flatbread. Spread the filling on top and shape into boat‑shaped pockets, pressing edges together. Drizzle with olive oil, sprinkle black cumin seeds and optionally grated lemon zest.

4. 4.

   Place the pides on parchment‑lined baking trays at a distance from each other. Bake in the preheated oven for about 15 minutes until golden brown. Serve with lemon wedges to squeeze over the hot bread.