Hearty, fragrant closed pide made with yeasted dough, crumbly feta, and a generous handful of fresh herbs — ideal for a quick lunch, a snack, or a picnic. The crust turns beautifully golden and crisp, while the filling stays juicy and softly savory inside, finished with a delicate buttery sheen.
Ingredients
- Yeasted dough — 400–500 g (14–18 oz)
- White brined cheese (feta or bryndza) — 200–250 g (7–9 oz)
- Fresh herbs (parsley, dill, or scallions) — 1 small bunch
- Butter — 30–50 g (2–3 tbsp)
- Vegetable oil or milk — for brushing before baking
How to Make It
- Preheat the oven to 220°C (428°F). Line a baking sheet with parchment paper.
- Prepare the filling: mash the white cheese with a fork. Finely chop the herbs and mix them into the cheese.
- Divide the dough into 2–3 pieces. Roll each one into an elongated oval about 4–5 mm thick.
- Spoon the filling down the center of each piece in an even strip, leaving 2–3 cm free at the edges.
- Fold the long sides of the dough toward the center and pinch to seal, enclosing the filling completely and shaping long closed pide. Taper the ends slightly.
- Transfer the pide to the baking sheet and brush the surface lightly with vegetable oil or milk.
- Bake for 12–15 minutes, until the crust is deeply golden and the dough is cooked through.
- As soon as they come out of the oven, brush the hot pide generously with a piece of butter. Let it soak in for 1–2 minutes, then slice and serve.
Serving and Storage
Serve the pide hot or warm with ayran, yogurt sauce, or fresh vegetables. Cool any leftovers on a wire rack and keep in an airtight container for up to 24 hours; reheat in a 180°C (356°F) oven for 5–7 minutes to bring back the crispness.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Cheese: use feta, bryndza, or a blend; if the cheese is very salty, rinse it lightly and pat dry, then mix in a little plain cottage cheese.
- Herbs: parsley and dill are classic; for more bite, add scallions or a pinch of chili.
- Finish and crust: milk gives a softer, more matte crust, while butter creates a deeper golden color and a crisper bite.
- Dough: store-bought pizza dough works well too; roll it out not too thin so the filling stays juicy.
- Temperature: bake at 220°C (428°F) on the middle rack; look for a golden crust and a dry underside.
Nutritional Value (per serving)
| Calories | ≈ 515 kcal |
| Protein | ≈ 15 g |
| Fat | ≈ 24 g |
| Carbohydrates | ≈ 58 g |
| Fiber | ≈ 2 g |
| Sugars | ≈ 2 g |
| Sodium | ≈ 900 mg |
FAQ
What cheese is best for pide?
Feta or bryndza are the classics. Choose a cheese with moderate moisture so the filling stays juicy without turning runny. Very salty bryndza can be lightly soaked and mixed with plain cottage cheese.
Can I make pide in a skillet?
Yes, in a dry skillet over medium heat with a lid for 6–8 minutes per side. The oven, however, gives a more even golden color and a crisper finish.
How do I make pide even more golden?
Brush the shaped dough with a mix of milk and egg (1 tbsp milk + 1 tsp beaten egg) before baking for a glossy finish and richer color.