Double the cheese and forget the meat with this pide. Feel free to customise the toppings as you like, just make sure you don't add anything too wet or you risk the dough becoming soggy.






Skill level

Average: 3.3 (24 votes)


  • 300 g strong flour
  • 7 g salt
  • 10 g fresh yeast
  • 200 ml water


  • 250 g fresh or frozen peas
  • Olive oil, for frying
  • 350 g haloumi, broken into pieces
  • 500 g fresh ricotta, crumbled
  • 1 bunch of mint, torn
  • 10 ml lemon juice
  • Salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 20 minutes

1. To make the filling, blanch the peas in a saucepan of salted boiling water until cooked. Refresh in iced water.

2. Heat the oil in a frypan over medium heat. Add the haloumi and fry until golden.  Add the peas and sauté for further 2 minutes. Remove from heat and set aside to cool.

3. Transfer the filling to a bowl. Add the ricotta, mint and lemon juice, and toss to combine. Season with salt.

4. Preheat oven to 220°C.

5. Place the flour and salt in the bowl of an electric mixer.

6. In a jug, combine the yeast with the water. Add the yeast mixture to the flour mixture and mix, on medium speed, for 10 minutes.

7. Divide the dough into 5 balls, kneading out any air pockets.

8. Place the dough balls on silicon paper. Dust with flour. Place in a damp light cloth and set aside for 20 minutes at room temperature.

9. Dust a clean workbench with flour. Roll out each ball to ½ cm thickness in a long oval shape. Spoon the filling on top, leaving the edges free. Pinch the ends and pull apart forming a pair of lips. Place on a tray lined with baking paper. Bake, in a preheated oven, for 10-15 minutes or until golden.


Photography by Tammi Kwok.