Baked Cheese Pie, commonly known as Turkish Cheese Pide, is a beloved dish that showcases the beauty of simple ingredients baked to perfection. With its boat-shaped crust and bubbling cheese filling, this savory pastry is both comforting and visually striking. The crisp edges contrast beautifully with the soft, cheesy center, creating a balance of textures that makes every bite satisfying.
The first time I made Turkish Cheese Pide at home, I was surprised by how approachable it was. While it looks impressive, the process is straightforward and deeply rewarding. As the dough bakes, it turns golden and slightly crisp, while the cheese melts into a rich, creamy filling. I once experimented with adding a sprinkle of fresh parsley and a touch of red pepper flakes, and the added freshness elevated the flavor even further. Whether served as a main dish, appetizer, or part of a shared meal, this baked cheese pie never fails to impress.
Why You’ll Love This Recipe
This recipe combines a soft yet crisp crust with a rich and savory cheese filling. It is simple to prepare, versatile in flavor, and perfect for gatherings or family dinners. The presentation is elegant while the preparation remains manageable.
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Baked Cheese Pie (Turkish Cheese Pide): A Golden, Savory Delight
- Total Time: 1 hour 38 minutes
- Yield: 2–3 pides
- Diet: Vegetarian
Description
Baked Cheese Pie (Turkish Cheese Pide) is a traditional Turkish flatbread shaped into a boat and filled with a rich, melty cheese mixture. With a soft, slightly chewy crust and golden bubbly topping, it’s perfect as a savory snack, appetizer, or light meal.
Ingredients
- 3 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water (110°F / 45°C)
- 2 tablespoons olive oil
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded kasseri or Monterey Jack cheese
- 1 egg (optional, for richer filling)
- 1 tablespoon melted butter (for brushing)
- 1 teaspoon sesame seeds (optional)
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a large bowl, mix flour and salt. Add yeast mixture and olive oil, mixing until a soft dough forms.
- Knead dough for 6–8 minutes until smooth and elastic. Cover and let rise for 1 hour or until doubled in size.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, combine mozzarella, feta, kasseri (or Monterey Jack), and egg if using.
- Divide dough into 2–3 portions. Roll each into an oval shape about 1/4-inch thick.
- Transfer to baking sheet and spread cheese mixture down the center, leaving a border.
- Fold edges inward and pinch ends to create a boat shape.
- Bake for 15–18 minutes until crust is golden and cheese is melted and bubbly.
- Brush crust with melted butter and sprinkle sesame seeds if desired. Serve warm.
Notes
- Traditional Turkish cheeses such as kasar can be used for authentic flavor.
- A cracked egg can be added on top during the last 5 minutes of baking.
- Serve with fresh parsley or a squeeze of lemon.
- Best enjoyed fresh out of the oven.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Turkish
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour
Flour forms the base of the dough, providing structure and elasticity necessary for shaping the traditional boat form.
Warm Water
Warm water activates the yeast and helps develop a smooth, pliable dough.
Active Dry Yeast
Yeast ensures the dough rises properly, creating a light and tender crust.
Sugar
A small amount of sugar feeds the yeast and enhances browning during baking.
Salt
Salt balances flavor in both the dough and filling.
Olive Oil
Olive oil enriches the dough and contributes to a slightly crisp exterior.
Mozzarella Cheese
Mozzarella melts beautifully, creating a stretchy and creamy texture.
Feta Cheese
Feta adds a tangy, salty depth that balances the mild mozzarella.
Egg
An egg can be mixed into the filling or cracked on top before baking for added richness.
Fresh Parsley
Parsley provides freshness and color to complement the cheese.
Black Pepper
Freshly ground black pepper enhances the savory profile of the filling.
Directions
Begin by dissolving yeast and sugar in warm water. Allow it to sit for 5–10 minutes until foamy.
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, mixing until a dough forms. Knead on a lightly floured surface for about 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise for approximately 1 hour or until doubled in size.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a separate bowl, mix shredded mozzarella, crumbled feta, chopped parsley, and black pepper. If desired, add a beaten egg to the mixture for extra richness.
Divide the dough into equal portions and roll each into an oval shape. Place the cheese filling in the center, leaving space around the edges. Fold the sides inward and pinch the ends to create a boat shape.
Transfer to the prepared baking sheet and bake for 12–15 minutes until the crust is golden and the cheese is bubbling. If adding an egg on top, crack it into the center during the final few minutes of baking.
Remove from the oven and brush the crust lightly with olive oil before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe makes 2 to 4 pide, serving approximately 4 people. Preparation time is about 20 minutes, rising time is 1 hour, and baking time is 15 minutes, bringing the total time to approximately 1 hour and 35 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 350°F (175°C) oven for 6–8 minutes to restore crispness. Avoid microwaving for extended periods to prevent a soft crust.
Variations and Customizations
Baked Cheese Pie is highly adaptable. For a richer flavor, substitute part of the mozzarella with Kashkaval or provolone. I once added a small amount of ricotta to the filling, which created an even creamier texture.
If you prefer additional herbs, fresh dill pairs beautifully with feta. For a spicier variation, add red pepper flakes or finely chopped green chilies.
You can also incorporate sautéed spinach or caramelized onions into the cheese mixture for added depth and nutrition. For a more substantial meal, top the pide with a cracked egg before finishing in the oven.
Whole wheat flour can replace part of the all-purpose flour for a heartier crust. For a lighter option, reduce the cheese quantity slightly and increase fresh herbs.
These adjustments allow you to personalize the dish while maintaining its traditional essence.
Nutrition and Dietary Info
Below is an approximate nutritional breakdown per serving (based on 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 390 kcal |
| Protein | 18 g |
| Carbohydrates | 45 g |
| Fat | 16 g |
| Saturated Fat | 7 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 520 mg |
Values are estimates and may vary depending on ingredient brands and portion sizes.
Expert Tips & Customizations
Shape Evenly
Uniform thickness ensures even baking.
Do Not Overfill
Excess cheese may spill during baking.
Use High Heat
A hot oven promotes a crisp crust and bubbling filling.
Let Rest Briefly
Allow a few minutes before slicing for cleaner portions.
Brush Crust After Baking
A light brush of olive oil enhances flavor and shine.
FAQs
Can I use store-bought dough?
Yes, store-bought pizza dough works well for convenience.
What cheeses work best?
Mozzarella and feta are traditional, but provolone or ricotta can be added.
Can I freeze Turkish Cheese Pide?
Yes, freeze after baking and cooling, then reheat in the oven.
Is this recipe vegetarian?
Yes, it is naturally vegetarian.
Can I add meat?
Yes, cooked ground beef or sausage can be incorporated for variation.
Why is my crust not crispy?
Ensure the oven is fully preheated and avoid overloading with filling.
Conclusion
Baked Cheese Pie (Turkish Cheese Pide) is a comforting yet elegant dish that highlights the beauty of simple ingredients. With its golden crust and creamy cheese filling, it offers both visual appeal and satisfying flavor. Easy to prepare and endlessly customizable, this savory pie is a wonderful addition to any meal or gathering.
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