Spinach and Feta Pide

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water, yogurt and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

For the Pastry Filling

1. 4
   Heat the olive oil in a wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 5
   Add the onion and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 6
   Add the spinach in a few batches and stir, until wilted.

   Stove
4. 7
   Transfer the spinach to a colander, let cool and squeeze out the liquid well and chop it fine.

   Colander
5. 8
   In a bowl, mix the spinach, feta, mozzarella, egg and nutmeg, and season with black pepper.

   Bowl

To assemble

1. 9
   Preheat the oven to 230°C (445°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 10
   Divide the dough into 3 balls and roll out each ball into a long, narrow oval, about 35 by 15 cm.

   Rolling pin
3. 11
   Place a third of the filling in the center of each piece, leaving a 2 cm border.
4. 12
   Fold the edges inward, over the edge of the filling, and pinch the two ends together, forming a boat shape.
5. 13
   Transfer the boats to a baking sheet lined with parchment paper.

   Baking panParchment paper
6. 14
   Brush the dough with the egg.

   Pastry brush
7. 15
   Bake 12–15 minutes, until the dough is browned and the cheese is bubbling.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 16
   When it comes out of the oven, brush the edges with the butter, slice into wide strips and serve hot.