Pide is a Turkish version of a pizza. It’s boat-shaped rather than round, and with a thin crust. This version, adapted from chef John Gregory-Smith, has spinach and feta. I use half the dough recipe to make four, freezing the rest for later. For the dough 7g sachet fast-action dried yeast 1 teaspoon caster sugar 300g white-bread flour, plus
extra for dusting 2 tablespoons olive oil, plus extra
for greasing For the topping 1 tablespoon olive oil 1 onion, finely chopped 250g baby spinach ½ teaspoon ground cumin ½ teaspoon freshly ground
black pepper 250g feta cheese, crumbled Put the yeast and sugar in jug and add 2 tablespoons of lukewarm water. Stir and set aside for a few minutes until the mixture begins to froth. Sift the flour and 2 teaspoons salt into a mixing bowl. Pour in yeast mixture, 100ml tepid water and olive oil. Mix with your hands until the dough sticks together. If needed, add extra water to help the dough combine. On a floured board, knead dough for 5-6 minutes until shiny and stretchy. Place in an oiled mixing bowl, cover with plastic wrap and leave for 30 minutes to allow it to rise.
Preheat the oven to 220°C (fan) and line two baking sheets with baking paper. Halve the dough, putting one batch aside to use later. Cut the dough into four equal pieces and shape each into an oval. Dust with flour and roll out into a large boat shape. The dough should be very thin. Prick the dough all over with a fork and place on prepared baking sheets.
Heat oil in a frying pan over high heat. Add onion and fry for 3-4 minutes until golden. Add spinach and fry for 2-3 minutes until wilted. Add cumin, pepper and a pinch of salt. Mix well, remove from the heat and leave to cool for a few minutes. Squeeze out excess liquid.
Spoon spinach over of each pide, leaving a 2cm border. Scatter over the feta. Fold in the edges to make a 1cm border. Using your thumb and forefinger, squeeze the pastry border together so that it crimps and stands up a little. Do this all the way around and squeeze the two ends together. You should end up with a boat shape.
Bake for 8-10 minutes, or until the two pointy edges have curled up slightly and the sides are golden. Serve immediately. Makes 4