Spinach pide.

- Spinach pide - Telegraph

Pide is a flat bread baked with toppings in a stone oven.
Turkish pizza.
Ingredients
For the pastry:
450g spelt flour
1 tsp sea salt
7g yeast
250ml milk
1 egg beaten, plus 1 extra for wash
30g melted butter

For the filling:
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
½ tsp of chilli flakes
1 lemon, zested and juiced
900g spinach
1 bunch of dill, finely chopped
250g ricotta
250g feta
½ tsp of fresh nutmeg, grated
1 egg, beaten

For the topping:
4 eggs
A handful of freshly chopped parsley
½ tsp of sumac

Ingredients
- Mix the flour, salt and yeast together in a large bowl.
Make a well in the centre and pour in the milk, egg and butter.
Knead in the bowl until you have a soft dough - then knead again on a floured board until smooth and elastic.
Place in a lightly oiled container, cover with cling film and leave in a warm place to rise for two hours.

- Heat the oil in a pan and fry the onion until soft and golden.
Add the garlic, chilli flakes and lemon zest and fry for another two minutes.
Remove from the heat and set aside.

- Blanche the spinach in boiling water for ten seconds, then refresh in ice cold water.
Drain and squeeze out any excess moisture.
Chop coarsely, then stir through the onion mixture.
Crumble in the ricotta and feta and grate in the nutmeg.
Season to taste, then stir in the beaten egg.
Mix well and set aside.

- Preheat the oven to 250C and line an oven tray with baking parchment.
Divide the dough into four equally sized pieces.
Flatten each piece with your hands, then use a roller to form a long oval shape, measuring approximately 16cm x 24cm.

- Divide the topping among the four pides.
Fold the long sides towards the inside, then twist the ends to give a canoe shape.
Create a little indentation in the topping on each pide using the back of a spoon, then crack an egg into it.
Bake for 5 minutes or until the egg is set to your liking, then scatter with sumac and parsley.