Vegetarian Turkish Pide Recipe

Name: Vegetarian Turkish Pide
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 170 ml hot water; 2 teaspoons cumin; 1 teaspoon cinnamon; 2 tablespoons currants; 2 tablespoons water (extra); 2 cups spinach, shredded; 80 g feta, crumbled; 1 cup textured vegetable protein; 1 tablespoon olive oil; 1 onion, diced; 1 tablespoon pine nuts; 1/3 cup tomato paste; 1 egg white

Servings: persons

170 ml hot water
2 teaspoons cumin
1 teaspoon cinnamon
2 tablespoons currants
2 tablespoons water (extra)
2 cups spinach, shredded
80 g feta, crumbled
1 cup textured vegetable protein
1 tablespoon olive oil
1 onion, diced
1 tablespoon pine nuts
1/3 cup tomato paste
1 egg white

1
Combine the TVP and hot water, cover and set aside.
2
Heat the oil in a non-stick frypan.
3
Saute the onion until golden.
4
Add the cumin, cinnamon, currants, pinenuts, TVP and extra water.
5
Cook for 2 minutes.
6
Spread the pide with tomato paste and top with the shredded spinach, TVP and feta.
7
Bake for 15 minutes or until crisp and golden.
8
Slice.

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 170 ml hot water, 2 teaspoons cumin, 1 teaspoon cinnamon, 2 tablespoons currants, and more.

Yes, Vegetarian Turkish Pide falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Turkish Pide

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