• 145g pizza base mix
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 260g spinach
  • 200g cherry tomatoes, roughly chopped
  • 35g pine nuts, toasted
  • 200g feta cheese, crumbled
  • 1 tsp chilli flakes


  1. 1

    Make the pizza dough according to the instructions on the packet, rolling it out into 4 long oblongs rather than circles. Leave in a warm place to prove for 15 minutes while you make the filling.  

  2. 2

    Preheat the oven to 220°C/fan 200°C/gas mark 8. Heat the olive oil in large pan and fry the onion, garlic and spices together for 6-8 minutes until soft. Add the spinach and cook for another 2-3 minutes until the spinach has wilted. Stir through the chopped tomatoes.  

  3. 3

    Scatter the spinach mixture over each base, ensuring you leave a 2cm gap around the edges. Evenly distribute the pine nuts and feta between the four bases, then finish with a light scattering of chilli flakes. 

  4. 4

    Dampen the edge of the dough with a bit of water and seal the edges of both ends to create a long boat shape, leaving the filling exposed in the middle. Place the pides on a lightly greased baking tray and bake for 15-20 minutes or until golden brown. 

Nutritional Details

Each serving provides
  • Energy 1859kj 444kcal 22%
  • Fat 25.7g 37%
  • Saturates 11.7g 59%
  • Sugars 6.5g 7%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 632kj/151kcal

Each serving provides

31.4g carbohydrate 6.0g fibre 18.8g protein

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