How to make
Warm the water and milk to body temperature and dissolve the yeast, sugar and 2-3 tablespoons of the white flour in them. Stir and cover the bowl with a towel for 10 minutes, until bubbles form on the surface.
Sift the two types of flour and add the salt to them. Mix and form a well. If you don't like or don't have whole wheat flour, you can make the pide with white wheat flour.
Add the yeast and oil mixture to the flour and knead a soft, non-sticky dough.
If necessary, add a little more flour.
Shape the dough into a ball and place it in a bowl covered with cling film or a tea towel.
Leave it to rise for about 40 minutes, until it doubles in size.
During this time, prepare the topping.
If using fresh spinach first blanch it in boiling water for a few minutes, then strain and chop it.
You can also use frozen spinach, which you first defrost and squeeze out the excess water.
Add the eggs, yogurt, coarsely crumbled cheese, grated yellow cheese and mozzarella to the spinach. I also added in a few spoonfuls of grated parmesan cheese, but it's optional.
Mix everything.
Once the dough has doubled in size, knead it briefly and divide it into 6 equal parts.
Shape them into balls and roll each one into a thin ellipse.
Put 2 spoonfuls of the topping in the center of each. Fold the ends inward and pinch each end.
Arrange all of the pides on a tray lined with baking paper and leave them to rise again for another 20 minutes.
During this time, heat the oven to 390°F (200°C).
Before baking, spread the sides of each pide with egg yolk mixed with a little water.
Bake in a preheated oven for about 25 minutes.
Enjoy my spinach and cheese pide!
This recipe, inspired by Turkish cuisine, is meat-free. But if you're into the classics, you can also prepare minced meat pide and lahmacun.
