Spinach and Feta Boat Bread — Ispanakli Pide
Boat-shaped Turkish flatbread topped with wilted spinach, crumbled feta, and a cracked egg in the centre, baked at high heat until borders crisp deep gold and the egg yolk sets soft, served with parsley and lemon.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 240°C with a baking tray inside. Crumble feta, dice onion finely, mince garlic, chop parsley and dill, halve lemons. Whisk 2 egg yolks for brushing in a small bowl.
Saute
Heat olive oil in a wide skillet over medium heat 1 minute. Add onion, cook 3 minutes until softened. Add garlic 30 seconds until fragrant, then add spinach in batches over high heat 4 minutes until fully wilted.
Build 1
Off heat 3 minutes, drain spinach mixture in a sieve pressing firmly to release excess liquid. Fold spinach with feta, nutmeg, pepper, salt, and half the dill until evenly combined.
Wrap
Roll each dough ball into an oval 30cm by 15cm on parchment. Fold edges inward to form a boat-shape with raised borders, pinch the two ends to a point. Divide filling between the two pides, spooning along the centre leaving borders clear. Brush borders with egg yolk.
Bake
Slide both pides onto the hot tray, bake at 240°C for 10 minutes until borders crisp deep gold. Off heat 1 minute, slide pides out, crack 1 whole egg gently into the centre of each, ensuring yolks sit intact. Return to 240°C oven 5 minutes until egg whites set and yolks run soft.
Plate
Lift pides onto a board, brush borders with melted butter. Scatter parsley, remaining dill, and pul biber across both. Finish with a generous squeeze of lemon and slice across to serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.