Ingredients
Instructions
Prep ahead
- knead dough: 3 c flour, 1 c warm water, yeast, 1 tsp sugar, 1 tsp salt, 2 tbsp oil; cover, rise 1 h.
- sauté chopped onion & garlic in 2 tbsp oil 3 min; wilt 10 oz spinach; season chili flakes, salt, pepper; cool, stir in 6 oz crumbled feta & dill.
- heat oven to 400 °f; line baking sheet with parchment.
Cooking steps
Punch down dough; divide into 4 balls; roll each to 10-in oval on lightly floured board.
Spoon spinach-feta filling along center, leaving 1-in border.
Fold long edges over filling, pinching ends to form “boat”; brush crust with beaten egg.
Bake 20–25 min until golden and crisp.
Slice pide while hot; serve with lemon wedges.
(active time ≈ 30 min | total ≈ 1 h 40 min incl. rise)