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Egg and spinach pide recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Spinach and beetroot pides with a gooey egg topping, quick to make and crowd-pleasing. Ready in 10 minutes!
Ingredients:
  • 4 turkish rolls
  • 150g tub beetroot & roasted almond dip
  • 500g frozen chopped spinach, thawed
  • 200g ricotta
  • 150g pizza cheese
  • 4 free-range eggs
  • 60ml citrus
Instructions:
  • Preheat the oven to 200°C and line a baking tray with parchment paper. Trim the tops off the rolls using a large serrated knife, discarding the tops. Spread the cut side of the rolls with dip and place them on the prepared tray. Bake for 5 minutes until the rolls are lightly golden.
  • Place the spinach in a sieve over a bowl, squeeze out excess liquid, and discard it. Transfer the spinach to a clean bowl, then mix in the ricotta, garlic, and 1 cup (100g) pizza cheese. Season to taste.
  • Spread the spinach mixture over the dip on the rolls, creating a well in the center. Gently add one egg into each well. Sprinkle with the remaining pizza cheese. Bake for 10-15 minutes or until the egg whites are cooked. Drizzle with a bit of dressing, season, and serve with the extra dressing on the side.

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