Steps
- Stir 2¼ teaspoons of instant yeast and 1 teaspoon of sugar into 1 cup of warm water (90-110°F / 32-43°C). Leave for 5-8 minutes, until frothy.
- In a large bowl, mix 2¼ cups of all-purpose flour and 1 teaspoon of kosher salt. Stir in 3 tablespoons of olive oil and the yeast mixture to make a sticky, shaggy dough. Knead, adding a little more flour as it gets sticky.
- Cover and let rise in a warm place for 1 hour, until doubled.
- Meanwhile, heat a little olive oil in a wide pan over medium heat. Add 1 medium finely chopped onion, 4 minced garlic cloves, 1 large chopped red bell pepper, and 225g of chopped cremini mushrooms.
- Cook for 10 minutes, until the pepper is soft, the mushrooms have shrunk, and the onion is translucent. Off the heat, stir in 140g of spinach, ¾ cup of crumbled feta, and 1 teaspoon of Aleppo pepper, and let cool.
- Preheat the oven to 400°F / 205°C and line 2 baking sheets with parchment paper. Knead the dough for 1-2 minutes, halve it, and stretch each half into an oval of about 8 × 16in / 20 × 40cm on a baking sheet.
- Spread half of the filling over each, leaving a border, and fold the edges in over it. Brush the edges with 1 egg beaten with 1 tablespoon of olive oil, and bake for 23-25 minutes, until golden brown and crisp at the edges.