Cheese Pide Recipe | Bread Topped With Spinach, Onions & Cheese | How To Make Bread at Home
How To Make Chilli Oil For Seasoning-
How To Make Cheese Pide | Turkish Pide Recipe | Turkish Pide Bread | Veg Cheese Pide | Turkish Pide Fillings | Vegetarian Pide Fillings | Flatbread with Cheese & Onion Filings | Veggie Pide | Turkish Pizza Veg | Homemade Bread Pizza | Pizza Bread Topping Ideas | How to Bake Fresh Bread | Bread Recipes with Yeast | Recipes For House Party | Recipes With Bread Slices | Snacks with Bread and Cheese | Baking Recipes with Few Ingredients | Date Night Recipes for Two | Weeknight Starters | Rajshri Food
Learn how to make Cheese Pide at home with our Chef Bhumika
Cheese Pide Ingredients:
To Make Pide
250gms Flour
1/2 tsp Yeast
1/2 tsp Sugar
Buttermilk
Salt
Oil
For The Filling:
Onion (sliced)
Button Mushrooms (sliced)
Salt as per taste
Garlic (sliced)
Spinach (chopped)
Corn (boiled)
Black Pepper (crushed)
Milk for brushing
Cheese
Baking Time
230 Degree Celsius
8-10 mins
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About Pide
İçli Pide (Turkish: İçli Pide) is a savory dish of Middle Eastern origin consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as meat, kaşar, beyaz peynir etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. A person who makes pide is known as a pideci.
Spinach and Artichoke Dip French Bread
RECIPE:
Spinach and Artichoke Dip French Bread - The classic spinach and artichoke dip is upgraded into the cheesiest, crustiest French bread ever!
INGREDIENTS:
1 (14-ounce) can artichoke hearts, drained and chopped
2 cups baby spinach, chopped
1 cup sour cream
1/3 cup mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese, divided
1/4 cup freshly grated Parmesan
1 (1-pound) French bread loaf, cut in half crosswise
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, combine artichoke hearts, spinach, sour cream, mayonnaise, garlic powder and onion powder; season with salt and pepper, to taste. Stir in 1/2 cup mozzarella cheese and Parmesan.
3. Place bread, cut-sides up, onto the prepared baking sheet. Spread artichoke mixture evenly over the bread slices; top with remaining 1/2 cup mozzarella cheese.
4. Place into oven and bake for 10-12 minutes, or until the cheese has melted.
5. Serve immediately, garnished with parsley, if desired.
Skillet Bread Four Cheese Spinach Dip
Skillet Bread Four Cheese Spinach Dip is an amazing dish you can prepare whenever you have friends invited and want to get an impressive dish with less effort involved. It is easy to prepare and you can either choose to make this from scratch, making your own dough or you can use leftover pizza dough or store-bought dough.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 8-10 servings
Bread Dough
3 cups (375g) all purpose or bread flour
1 tsp (5g) salt
20g fresh yeast (or 2 tsp active dry yeast)
1 cup (240ml) warm water
1 tsp (5g) sugar
2 tbsp (28ml) olive oil
Four Cheese Spinach Dip
8 oz (230g) spinach, frozen, thawed, drained and chopped
8 oz (230g) cream cheese, room temperature
1 cup (100g) Mozzarella cheese, grated
1/2 cup (50g) Cheddar cheese, grated
1/4 cup (25g) Parmesan cheese, grated
1 clove garlic
2 spring onions, diced
Red pepper flakes, optional
1/2 tsp (3g) salt
Freshly ground black pepper
1. Prepare the bread dough. Stir yeast with sugar until it liquifies. Dissolve in about ¼ cup (60 ml) warm water. In a large bowl mix flour with salt. Add dissolved yeast, oil and ¾ cup warm water. Mix everything together then knead until smooth and pulls away from the sides of the bowl.
2. Place the dough in an oiled bowl, cover with plastic wrap and let it sit for about 1 hour at room temperature, to let the dough rise until doubled in size.
3. Onto a floured surface turn the dough, knead for few seconds and divide into 16 pieces. Form into balls.
4. Grease a 9 inch (23 cm) cast iron skillet with butter and the outer side of a 5 inch (13cm) diameter bowl. Place the bowl in the center of the skillet and arrange the dough balls around the outside of the skillet.
5. Brush the dough with melted butter, Cover the skillet with plastic wrap and let rise for another 30 minutes.
6. Meanwhile preheat oven to 350 F (180C) and prepare the spinach filling. In a bowl add cream cheese and mix until smooth. Add the rest of ingredients: chopped spinach, Mozzarella, Cheddar, Parmesan cheese, green onion,garlic, red pepper flakes if used, salt and pepper. Mix until combined.
7. Remove the bowl from the center of the skillet and add the spinach dip into the center of the skillet.
8. Brush the dough with melted butter and sprinkle Parmesan cheese on top.
9. Bake for about 30 minutes until cheese is melted and bread is golden brown.
10. Let it cool slightly for 5 - 10 minutes before serving.
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Spinach & Feta Pull Apart Bread Rolls (Spanakopita flavored)
Print this recipe here:
Ingredients
For the Bread Dough:
1 and 1/2 teaspoons (6g) active dry yeast
2 teaspoons (10g) granulated sugar
1 and 1/2 cups (375ml) lukewarm water
4 cups (630g) all-purpose flour
1 teaspoon salt
1/4 cup (60ml) olive oil
1-2 tablespoons semolina flour for pan (optional)
The Spinach & Feta Filling:
3-4 tbs olive oil
1 small onion, finely chopped
2 garlic cloves, grated
6 scallions, thinly sliced
1 pound (455g) spinach, roughly chopped
salt, to taste
freshly cracked black pepper to taste
1 teaspoon dried dill
11 ounces (300g) feta cheese block
6 ounces (150g) mozzarella cheese, shredded
The Topping:
2 ounces (57g) butter, melted
a pinch of salt
1 teaspoon dried oregano or thyme
1 teaspoon granulated garlic powder
Instructions
Make the dough:
Combine the yeast, water, and sugar in the bowl of a tabletop mixer that has been fitted with the dough hook attachment. Whisk them together and set aside to proof for about 8 minutes.
Combine the flour and salt in a large mixing bowl and whisk them together.
Add the flour mixture to the mixer along with a quarter cup of olive oil. Knead on low for 10 minutes.
Transfer the dough to a large bowl that has been greased with 2-3 tablespoons of olive oil. Toss the dough to coat. Cover in plastic wrap and set aside to rise. The dough should double or triple in volume for best results. About 2-3 hours.
Make the Filling:
Add the onion and olive oil to a large skillet and cook over medium heat until soft and golden. 8-10 minutes. Add the garlic and warm through.
Add the scallions and a pinch of salt and cook until soft. About 2 minutes.
Add the spinach in a few batches and season each batch lightly with salt and pepper.
Cook the spinach mixture over high heat so that the liquid can evaporate.
Remove from the heat and add the dill, crumbled feta cheese and mix it all together. taste and adjust the seasoning if needed. Add the mozzarella cheese and mix until combined.
Preheat the oven to 400°F, 200 °C.
Assemble the Rolls:
Divide the dough into 16 pieces and flatten each piece into a round disk.
Place a tablespoon of the filling on the center of each disk.
Gather the edges of the dough towards the center to cover the fillinga nd pinch them together. Roll into balls.
Place the bread rolls into a (10-inch) cast-iron pan that has been sprinkled with semolina flour (optional).
Brush the tops with 2 tablespoons of melted butter (not the topping) and set aside to rise for 30 minutes while the oven preheats.
Bake on the center rack for 30 minutes or until golden.
Make the topping by combining the ingredients together in a bowl. Mix together and set aside. As soon as the bread rolls come out of the oven brush them with the topping.
Allow them to sit at room temperature for 20 minutes and then serve.
Kali Orexi!
Notes
Leftover rolls can be refrigerated in an airtight container for up to 5 days. Toast in the oven before serving.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Spinach feta bread: quick, fluffy and super yummy!
INGREDIENTS
For the bread:
250ml (1 cup) lukewarm water;
60g (⅓ cup) feta cheese;
1 egg;
3g (½ tsp) salt;
15ml (1 tbsp) olive oil;
520g (4 ⅛ cups) bread flour;
5g dry yeast.
For the filling:
300g (2 ½ cups) thawed spinach, dried;
15g (1 tbsp) butter, melted;
1 garlic clove, minced;
30g (3 tbsp) parmesan;
1 tsp dry oregano;
60g (⅓ cup) feta cheese;
Egg wash;
Parmesan.
METHOD
1. In a large bowl whisk water with yeast, egg, salt, olive oil, and feta cheese. Add flour and mix to combine. Knead the dough for 10 minutes or until smooth. Cover and let it rise for 1 hour.
2. For the filling mix spinach with butter, garlic, parmesan, oregano, and feta cheese.
3. Roll the dough on a floured surface forming a 45x38 cm rectangle. Spread the spinach filling on top and roll carefully.
4. Pinch both edges of your roll together and cut in half lengthwise. Twist the dough into a braid and set aside until doubled in size.
5. Brush the bread with egg wash and top with parmesan cheese.
6. Bake for 50 minutes at 190°C/375°F.
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Spinach Bread 101
My Mom's recipe.Thank you for teaching me the important things in life.