Once dough has risen, divide into 2 equal pieces. Shape each piece into a ball and place on a parchment lined baking sheet. Cover with a towel and let rest for 10-15 minutes before rolling.

Prep filling. In a large pot or skillet, heat your olive oil on medium heat for around 30 seconds. Add the onions and saute until softened, about 4-5 minutes. Stir often to avoid burning.

Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left. Once the spinach is ready remove from heat to cool in a bowl or container in the fridge.

Gently transfer the rolled out oval and parchment paper directly onto one of the baking sheets. Roll out the second piece of dough into an oval on a piece of parchment paper and place on the other baking sheet

Spread 3/4 cup shredded mozzarella cheese followed by half of the spanakopita filling over one flat bread, leaving a 1 inch border around the outside. Sprinkle with 1/4 cup crumbled feta cheese.

Bake one pide at a time or both on the same rack in the oven for about 18-25 minutes or until the edges are starting to turn golden. Remove from the oven and crack an egg gently into the center of each pide.

Put back in the oven on the lower rack for 3-5 more minutes, depending on how you’d like the egg done. Top pide with desired toppings. Slice cooked pide into pieces and enjoy.