Add the instant dry yeast and sugar to a jug or bowl and stir to combine. Add the water and stir. Allow to sit in a warm spot for 5 minutes. If the yeast is active, it will froth up as shown in the video.

To a large bowl, add the bread flour and salt. Whisk to combine. Add the yeast mixture along with the oil and use clean hands to mix until a sticky dough forms. Dust your workbench with flour and knead the dough for 5 minutes or until a smooth dough forms. Drizzle some oil in the mixing bowl and spread it around a little before you place the dough back in it. Cover with plastic wrap and allow to rise in a warm spot.

To prepare the filling, add a little oil to a frypan on medium high heat. Add the onion and garlic and stir using a wooden spoon until aromatic, about 60 seconds.

Add the spinach and allow to cook, stirring, until it cooks right down, about 3 minutes. Add the paprika, cumin, salt and cinnamon and stir to coat. If the spinach starts releasing a lot of liquid, drain it out of the spinach before using.

Preheat your oven to 200C / 400F. Sprinkle two baking trays with semolina. Set aside.

Once the dough has risen, unwrap, punch the dough in the center and dust your workbench with flour. Knead the dough slightly and shape back into a ball. Slice in half and use a rolling pin to roll both out to a 30cm long oval shape. Or slightly smaller than your baking tray. Place on pre-prepared baking trays.

Sprinkle with half the cheese, add half the spinach and fold about an inch of the boat dough over the top and pinch each end. Brush with butter and bake for 15 minutes or until golden.

Optional: add an egg yolk on top of each pide and bake for an extra minute. Slice into fingers and serve with a sprinkle of parsley.