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Source of protein, calcium, and unsaturated fats
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Pistachio cheese pide (200 g) has 664 calories. That works out to 332 calories per 100 g. It contains 75.6 g of carbs, 26.4 g of protein, 29 g of fat and 4.8 g of fiber. Its 48 µg of Selenium covers 87% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 200 g
664
KCAL / 200G
Carbs
75.6g
· 27% DV
Protein
26.4g
· 53% DV
Fat
29g
· 37% DV
Fiber
4.8g
· 17% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 45% · Protein 16% · Fat 39%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 664 kcal | |
| Total fat | 29 g | 37% |
| Saturated fat | 12.2 g | 61% |
| Trans fat | 0.24 g | |
| Sodium | 1244 mg | 54% |
| Total carbohydrate | 75.6 g | 27% |
| Fiber | 4.8 g | 17% |
| Protein | 26.4 g | 53% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 200 g | 664 kcal |
| 1 slice (thin) | 55 g | 183 kcal |
| 1 slice (thick) | 85 g | 282 kcal |
| 100 g | 100 g | 332 kcal |
| ½ piece (half) | 100 g | 332 kcal |
| 1 piece (small) | 120 g | 398 kcal |
| 1 serving (large) | 250 g | 830 kcal |
| 1 piece (large) | 300 g | 996 kcal |
| 1 piece (extra large) | 420 g | 1394 kcal |
Calculated from 332 calories per 100 g.
Pistachio cheese pide is an oven-baked Turkish flatbread topped or filled with cheese and pistachios. It is classified as a processed food because it is prepared from ingredients and baked; that does not necessarily mean it is factory-made or highly processed.
To make pistachio cheese pide at home, shape pide dough into an oval, add a cheese filling, and fold the edges around it. Add pistachios before baking for a toasted flavor, or near the end if you want them to stay greener and less browned.
Pistachio cheese pide can be made with a cheese that melts well without releasing too much moisture. Kashar or mozzarella-style cheese works for a stretchy filling; mixing in a little feta-style cheese adds saltiness, so taste the filling before seasoning.
They may be lightly toasted by the oven, but pistachios for pistachio cheese pide do not have to be roasted separately. Adding them toward the end of baking helps prevent a bitter, over-toasted flavor, especially if they are already roasted.
Pide is a well-established Turkish baked dish, but pistachio cheese pide is a particular topping combination rather than one universally fixed traditional recipe. Ingredients and presentation can vary between bakeries, and some versions may be newer or locally inspired.
Pistachio cheese pide is usually savory because the cheese is the main filling and pistachios add richness rather than sweetness. Some cooks add honey or another sweet accent, so check the menu description if you want a strictly savory version.
Serve pistachio cheese pide with a crisp salad, grilled vegetables, or a cooling drink such as ayran. Fresh, tangy sides balance the rich cheese and nuts; another heavy bread-based dish is usually unnecessary.
Reheat pistachio cheese pide in an oven or toaster oven rather than covering it in the microwave. A short, uncovered reheat helps the crust regain some crispness; watch the pistachios so they do not brown too much.
Keep leftover pistachio cheese pide covered in the refrigerator and eat it within a few days. Refrigerate it once it has cooled rather than leaving it out for an extended time, and discard it if its smell or appearance changes.
Yes, pistachio cheese pide can be frozen after it has cooled. Wrap individual portions tightly, thaw them in the refrigerator, and reheat in an oven for a better crust; the cheese filling may be a little less smooth after thawing.
Vitamins
B12
1.36µg · 57% DV
B1
0.52mg · 43% DV
B2
0.48mg · 37% DV
Biotin
10.2µg · 34% DV
Minerals
Selenium
48µg · 87% DV
Phosphorus
534mg · 76% DV
Copper
0.54mg · 60% DV
Calcium
574mg · 57% DV
Sodium
1244mg · 54% DV
Potassium ⭐
378mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 664 calories in 1 piece (medium) (200 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Pistachio cheese pide is a Turkish-style pide: leavened dough shaped into an open boat or oval, topped or filled with cheese and pistachios, then baked. Served hot, it has a soft, chewy base with crisp edges; the cheese brings savoury richness, while the pistachios add a nutty aroma and a little crunch.
In Turkey, it is commonly eaten as a satisfying lunch or dinner, often with salad or ayran, and is easy to share in slices. It provides protein and calcium from the cheese, along with unsaturated fats from the pistachios; the dough makes it filling. Pair it with fresh vegetables if you want a lighter, more balanced meal.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
12.2g
MONOUNSATURATED
9g
POLYUNSATURATED
4.8g
Omega 6:3 ratio 28.1:1
Above the ideal 4:1 (28.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.