Fillings:

• Half a kilo of goat (or lamb) feta cheese
• 5 kg of spinach
• 1 medium size onion
• 3 tbsp of olive oil
• Salt and red pepper flakes and/or black pepper to taste.

Preparation and Cooking:

• Divide the pide dough into equal portions as in the first recipe of “Egg Pide”.
• Preparation of the fillings: In a small metal pan, gently roast finely chop onion using olive oil for about 2-3 min, and let it cool. Then combine with finely chopped spinach and crumbled fetta cheese.
• Lace the prepared filling in the center of the rolled-out dough, and follow the “Preparation and Cooking Methods” described previously in the recipe of “Egg Pide”.

Hints and Comments:

This is a popular Turkish pide is often enjoyed as a breakfast or brunch dish, and garnished with a number of breakfast side dishes such as chopped fresh tomato and cucumber and olives. Pickles can also be used as a side dish for serving.