Cooking with Bruce: Feta, Dill and Spinach Pide (or Calzone)

We had this earlier in the week, and it was a bit of a winner. Quite time consuming, but I was in the mood to cook from scratch, including the dough.

I don't know the difference between calzone and pide, so given this pide looks/tastes the same as calzone's I've had, I'm going to say, with no backing what-so-ever, they are the same thing.

Pide dough
4t active dry yeast
1/2t sugar
1/2c warm water
1/2c flour

Pt II
3 1/2c flour
1t salt
3T olive oil
1c + 1T lukewarm water

Dissolve yeast and sugar in warm water for 10minutes, until frothy. Add flour, cover with wrap and rise for 30 mins.
Put flour in large bowl, work in the risen stuff, olive oil, salt and 1c water. Work to make a sticky dough, then turn out onto a floured board and knead it until not it's sticky.
Put it all in buttered bowl, cover with wrap, rise 1 hour.
Form into 8 pieces, roll up tight and leave to rest 30 mins.

Feta, Dill, Spinach filling
250gm feta, crumbled
3 eggs, lightly beaten
200gm chopped, cooked, spinach (I think)
1/3c chopped dill
shake of nutmeg

Mix all of these together (yes, tricky).

Rollout the pide balls, add some of the filling, then fold over and seal.
Cook in a hot oven for 6-10 minutes, until brown basically.

Very nice cold too.

The filling can be changed...many plans are afoot :)