Fillings:

• 4 medium size potatoes
• 2 tbsp of olive oil and similar ingredients as in “Kuşbaşı Pide” but without meat and cheese.

Preparation and Cooking:

• Divide the pide dough into equal portions as in the first recipe of “Egg Pide”.
• Preparation of the fillings: Gently precook finely chopped onion in a pan using olive oil, and in a large bowl, combine the mashed potatoes and all other remaining ingredients listed in “Kuşbaşı Pide”, and mix well to ensure that the ingredients are evenly distributed.
• Follow the “Preparation and Cooking Methods” described previously in the first recipe of “pide”.

Hints and Comments:

• This is a delicious Turkish flatbread filled with a flavourful potato mixture, without meat.
• It is often served as a main dish and is served sliced and when warm, commonly with a side of yogurt, pickles, or a fresh salad and/or with yogurt drink (ayran) or spicy juice of purple carrot pickles (Şalgam Juice).
• This pide type is commonly made both in open-form or closed-form but using the similar fillings. In the open-pide form, the fillings are visible and are spread over the rolled-out dough as in the previous recipes.
• In the closed-form pide, which can feature spinach or potato fillings, the fillings are not visible. To create a closed-pide, follow these steps: First, roll out the dough piece and place the filling on it, leaving a 2 cm border around the edges. Then, fold the sides towards the center and pinch them together to seal firmly. Next, brush the top with egg wash and bake in the oven until golden and crispy. Once baked and still hot, apply melted butter before slicing into approximately 4 cm thick pieces using a wheel cutter or a knife.