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  • Vegetarian
  • Peanut free

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.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Crusty pide bread with spinach and eggs


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.

Recipe tip

Serve with smoked paprika and mint leaves.

Nutrition Information


Energy: 2959kJ/708 Cals (34%)

Protein: 38g (76%)

Fat: 30g (43%)

Sat fat: 11g (46%)

Carb: 64g (21%)

Sugar: 10g (11%)

Fibre: 12g (40%)

Sodium: 1307mg (65%)