It doesn’t matter where we are, if we are out and about, I know my kids will always eat a cheese and spinach pide. So I decided to try making my own. This recipe has come about after a LOT of testing and is super easy to make!
So yummy, to make, we used spinach from our garden to make the filling, because it is one of the things that we have an abundance of right now!
Can we try other fillings?
Of course! They are really nice with sundried tomato and fetta, or you can basically use them like a pizza and put any pizza topping on them that you love.
My kids love cheese and spinach and the leek in these isn’t overpowering, so it works really well together. You could also put some zucchini in the mix (drain it well).
Bit fancy for a kids lunch!
I’m hearing more and more that people have “lunchbox exhaustion” and this is where things like this come in, make them in advance and you’re good to go. I freeze them after cooling on a wire rack. When solid, I transfer to containers or glad bags and just take them out in the morning and put them straight into the lunchbox.
My kids are used to the way I do things, a sandwich is a rarity, because on the mornings we have band, percussion or anything else, I don’t have time to make a sandwich before school, so grab and go is the way it’s done.
What is that lunchbox?
It’s a Yumbox Panino- the most versatile of the yum box range, and of course it has leakproof seals. This means no tabouli juice is going to be contaminating those pides and making them soft. Need a new lunchbox? Check them out here. If you’re looking for ways to get extra dairy into your kids, check out this post!
Spinach and cheese pides
- 450 grams plain flour
- 1 tbsp dry yeast
- 1 tbsp honey
- 250 ml body temp lukewarm water
- 2 tbsps olive oil
- 2 teaspoons salt
- 1 leek or onion finely sliced
- 125 grams spinach finely chopped
- 1 cup ricotta
- 1 egg
- 1 cup cheddar
- Put the dough ingredients into a stand mixer or food processor and mix until a uniform elastic dough is formed (5 minutes in the mixer)
- Place the dough in an oiled bowl and set aside in a warm location for 30 minutes to rise. Cover with a teatowel. It’s ready when it has doubled in size.
- Cut the dough into 8 (for large pides) or 16 (for lunchbox size) equal portions.
- Roll into balls (don’t knock them back too much).
- Place them on a floured chopping board and cover with a damp teatowel. Rise for 20 minutes more.
- Preheat oven to 200 degrees celsius.
- In a medium sized fry pan over medium heat, cook the leeks until soft, with a little olive oil.
- Combine the leek, cheeses, spinach and egg in a bowl and mix well.
- Flatten the dough balls to make an oval, then roll out flat with a rolling pin.
- Fold in the sides with your fingers to make a ridge and pinch the tops together.
- Put them on a lined baking tray and top with the cheese mixture.
- Bake at 200 degrees celsius for 20 minutes.
- Remove from the oven and transfer to wire racks to cool.