Egg and spinach pide

This cheesy egg and spinach pide is done and dusted in just 30 minutes. It’s a stress-free dinner option the family will love.

4

10m

20m

Ingredients

  • 4 Coles Turkish Rolls
  • 150g tub Coles Beetroot & Roasted Almonds dip
  • 500g frozen chopped spinach, thawed
  • 200g ricotta
  • 1 garlic clove, crushed
  • 1 1/2 cups (150g) shredded pizza cheese
  • 4 Coles Australian Free Range Eggs
  • 1/4 cup (60ml) Coles Golden Citrus Salad Dressing

Method

STEP 1

Preheat oven to 200°C. Line a baking tray with baking paper. Use a large serrated knife to trim the top (about 5mm) from each roll. Discard roll tops. Spread the cut side of the rolls with dip. Place on the lined tray. Bake for 5 mins or until rolls are light golden.

STEP 2

Meanwhile, place the spinach in a fine sieve over a bowl. Squeeze out excess liquid and discard. Transfer the spinach to a clean bowl. Stir in the ricotta, garlic and 1 cup (100g) pizza cheese. Season.

STEP 3

Spoon the spinach mixture over dip on rolls, making an indent in the centre. Carefully crack 1 egg into each indent. Sprinkle with the remaining pizza cheese. Bake for 10-15 mins or until the egg whites are just set. Drizzle with a little dressing. Season. Serve with remaining dressing. 

Serve with smoked paprika and mint leaves

Dietary information

Vegetarian
Peanut-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.