Cheese Pide

Baking handmade dough with a balanced cheese filling delivers a traditional boat pide rich in protein with controlled fat content.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2.5 cups flour (250 g) · 875 kcal in the whole recipe
• 1 tsp dry yeast (7 g) · 25 kcal in the whole recipe
• 1/4 cup warm low-fat milk (50 g) · 22 kcal in the whole recipe
• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• Warm water (as needed)
• 1 pinch of salt
• 200 g crumbled feta cheese · 520 kcal in the whole recipe
• 80 g shredded kashar cheese · 304 kcal in the whole recipe
• 1/2 bunch finely chopped parsley (15 g) · 5 kcal in the whole recipe
• 1 egg (50 g) · 72 kcal in the whole recipe

Method

1. Mix the flour, dry yeast, warm low-fat milk, olive oil, salt, and warm water to form a soft dough, then let it rise for 30 minutes.

   

2. For the filling, combine the crumbled feta cheese, shredded kashar cheese, and chopped parsley in a bowl.

   

3. Divide the risen dough into 4 equal balls, roll each into an oval shape, and spread the cheese mixture along the center.

   

4. Fold the edges inward to shape traditional boat-like pides and brush the edges with beaten egg.

   

5. Bake in a preheated oven at 220°C (430°F) for 15-18 minutes until golden brown, then serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.